1 1/2 cup milk
3/4 cup sugar
1/2 cup butter
EGG YOLKS TOPPING
6 tbsp sugar
1 package cake yeast
6 1/4 cup sifted all-purpose flour
1/4 tsp salt
1 tsp cardamom
2 tbsp milk
Directions
1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1
Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until
smooth. Cover well and let rise until light and double in bulk, 1 -
1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks,
cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup
flour on board or pastry cloth for kneading. 4. Turn out dough and
knead until smooth and elastic. Place in greased bowl. Cover well.
Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut
risen dough in half for two cofee cakes (braids). Cut each half into
3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid
on cookie sheet. Make second braid and place on cookie sheet. 6. Let
braids rise until double in bulk, about 45 minutes. For topping brush
each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake
in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes
Servings: 2 servings
Cardamom Coffee Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into history, in fact as far back into history as the Egyptians, and maybe further still. Interesting though that is, these, ancient cookbooks were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times used many aromatic flavours, including a few you will know such as bay, mint and asafoetida. Moving on, we find some books from the 14th Century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is served today, but instead recipes for the types of meals on the menus of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe books, some of which are now in private collections. By the arrival of the 20th century, cooking publications are in great demand, mostly due to higher levels of literacy, people having increased free time and having more money. The introduction of television brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Cardamom Coffee Cakes recipe.
