Ingredients
1 cup milk (hot)
1 package yeast
1/2 cup butter
1/4 cup sugar
1 tsp salt
1 egg
3 1/2 cup flour
1/3 cup butter melted
1/2 cup sugar
1 1/2 tsp cinnamon
Directions
COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX
BUTTER, SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH
FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A
LIGHTLY FLOURED BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE
TILL DOUBLED. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS.
ROLL DOUGH OUT TO 1.4 " THICKNESS AND CUT WITH A 2" BISCUIT CUTTER.
DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR - CINNAMON
MIX. PLACE INTO A WELL BUTTERED RING MOLD. BAKE AT 350 DEG F FOR 25
MINUTES OR UNTIL GOLDEN BROWN.
Servings: 18 servings
Cinnamon Coffee Yeast Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
It is possible to follow the history of `recipes` way back into distant history, in truth as far back into history as early Egypt, and maybe even further. In practice though, these, old records were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in Sumerian which recount the baking 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 `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvres, main course and dessert, something we still use today. Aspicius recounts how the ancient Romans made use of many aromatic flavors, including a few that are still present in modern kitchens like bay, rue and parsley. As our culinary historical trip moves on a few more years there were two books from the fourteenth century ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the curry that is familiar to us all today, but instead accounts of the types of meals eaten by the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas created an increase in manuscripts on food, most of which are kept safe in private cookery archives. Over the following few hundred years, the upper-class families of Wesstern Europe strove to lay on the best banquets, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, cookery publications were starting to become popular due to better eduction, people having increased free time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon Coffee Yeast Cake recipe.
