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Title: Kleina Kaffee Kuchen (Small Coffe Cakes)
Categories: Bread German Cake
Yield: 1 Servings
| 1/2 | c | Butter/margarine |
| 2 | Egg | |
| 2 | Egg yolk | |
| 3 | tb | Sugar, granulated |
| 1/2 | c | Cream |
| 2 | c | Flour, all-purpose; sifted |
| 1 | c | Active dry yeast |
| 1 | c | Milk; lukewarm |
| 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.
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