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
Recipes as an idea can be observed far back into the distant past, in fact as far back into history as the early Egyptians, and maybe further still. In practice though, generally, these old recipes were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, main meal and afters, something we still use today. Additionally, he tells us how the early Romans were skilled in the use of many herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Moving our culinary historical trip onwards, there were some books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food enjoyed by the rich and powerful. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cooking, most of which are now in private cookery archives. Over the next few hundred years, the upper classes strove to serve the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books are greatly in demand due to more people being able to read, people having more leisure time and having more money to spend. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cardamom Coffee Cakes recipe.
