1 cake Yeast.
2 cups Milk 1 cup Sugar 1 cup Butter.
1 teaspoon Salt.
2 Eggs, well beaten 1 teaspoon Cardamom Flour enough to make stiff dough.
Soak the yeast in 1/2 cup of the milk that has been heated to lukewarm. Scald the remaining milk with the sugar, salt and butter. While it is still hot stir in enough flour to make a light batter. When cooled to lukewarm add the eggs, yeast and cardamom. Let rise for an hour, in a warm place, then work in enough flour to make a soft dough. Knead well and set aside in a greased bowl until doubled in bulk. Roll out to 1 inch thickness, spread with soft butter and sprinkle with sugar and cinnamon. Let rise to 2 inches and bake at 350°. Raisins may be worked into the dough at the time the last flour is added if desired.
1 cake Yeast.
1 cup Lukewarm Milk.
1 teaspoon Salt 1/2 cup Sugar.
2 Eggs, beaten 4 cups Flour.
1/2 cup Butter 1/2 cup Raisins 1/4 cup chopped Citron 1/2 cup Currants 1/2 cup blanched, chopped Almonds.
Dissolve yeast in the lukewarm milk. Add salt, sugar, eggs, and 1/2 the softened butter. Add the flour, mix well and pour onto a floured board and knead until smooth and satiny. Cover with a damp cloth and let rise in a warm place until double in bulk. Knead down and knead in the fruit and nuts. Let rise again to double in bulk. Place on floured board and roll to about 1 inch thickness. Spread with butter and fold outside edges until they touch in center. Shape in ring on a flat pan; let rise about 30 minutes and bake until brown at 375°. This may also be shaped into a round loaf, the top spread with butter, and baked for 1 hour.