Cardamom Coffee Cakes Recipe

Ingredients

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 prove the history of written cooking instructions way back into distant history, in fact as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old recipes were just very basic pictorial recipes for food preparation.

In fact, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful.

Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of many different aromatic flavours, including some familiar names like thyme, rue and dill.

For the centuries that followed, the upper-class families of the West strove to serve up the most extravagent meals, and consequentially chefs and their recipes increased in prestige. Even so, it was during the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes to help cooks of their time.

By the advent of the twentieth century, cookery publications were greatly in demand as a result of better eduction, more spare time and a general increase in wealth.

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We hope you enjoy this Cardamom Coffee Cakes recipe.

 


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