Coffee Cakes (Brioche)
A dish — scalded milk and yolks of eggs carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml scalded milk
- 60 ml yolks of eggs
- 120 ml whole eggs
- 160 ml butter
- 120 ml sugar
- 2 yeast cakes
- 2 ml extract lemon or 2 pounded cardamon seeds
- 1100 ml flour
- _French Confectioner_
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
- ⅔ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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’ sugar, moistened with boiling water to spread, and flavored with vanilla.
Nutrition (estimated, per serving)
| Calories | 461 |
|---|---|
| Protein | 10.8 g |
| Fat | 18.3 g |
| Carbs | 62.9 g |
| Fiber | 2.1 g |
| Sodium | 38 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States