Baking
Coffee Cakes (Brioche)
Coffee Cakes (Brioche) as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 cup scalded milk
- ¼ cup yolks of eggs
- ½ cup whole eggs
- ⅔ cup butter
- ½ cup sugar
- 2 yeast cakes
- ½ teaspoon extract lemon or
- 2 pounded cardamon seeds
- 4⅔ cups flour
Make it happen
Directions
- 1
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ 63 sugar, moistened with boiling water to spread, and flavored with vanilla.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.