German Coffee Cake
From The bride's cook book (1915).
No ratings yet
A historical recipe
The bride's cook book , by Edgar William Briggs (1915).
Germany
Known as a German recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Scald and cool to lukewarm half a pint of milk;
- add one heaping tablespoon of butter and two of sugar, a quarter of a yeast cake dissolved in a little warm water, a speck of salt, and Sperry flour enough to make a soft bread dough.
- Let rise over night ;
- knead in the morning early.
- Let it rise in a flat buttered tin.
- Rub butter over the top;
- sprinkle with sugar and cinnamon and bake for twenty to thirty minutes.
- Cut in squares and serve hot, with' coffee.
Plating
Cookware for this recipe
-
Chef's knife