Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Bread Penn
Yield: 1 Servings
| 1/2 | c | Butter and other shortening, |
| 2 | | Egg yolk |
| 1/2 | c | Cream |
| 1 | c | Yeast |
| 1 | c | Milk, lukewarm |
| 2 | | Egg |
| 3 | tb | Sugar |
| 2 | c | Flour, sifted |
| | | *dissolved in: |
| 1/2 | ts | Salt |
Cream the butter, sugar and salt and add the eggs and egg yolks one at a
time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
of the flour and mix well. Combine with the first mixture. Add the
remaining flour and cream alternately. Grease and flour muffin tins and
fill 2/3 full of the dough. Set pans in a warm place until dough has risen
to the tops of the pans. Bake at 400-F about 25 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.