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Correo Electrónico
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Ingredientes
- 1 1/2 c. Lowfat milk
- 3/4 c. Sugar
- 1/2 c. Butter
- 3 x Egg yolks
- 1 pkt Cake yeast
- 6 1/4 c. Sifted all-purpose flour
- 1/4 tsp Salt
- 1 tsp Cardamom
- 2 Tbsp. Lowfat milk
- 6 Tbsp. Sugar
Direcciones
- 1. Scald lowfat milk and cold to lukewarm. Crumble yeast into bowl, add in 1 Tsp sugar and lukewarm lowfat milk.
- 2. Beat in 3 c. flour; beat till smooth. Cover well and let rise till light and double in bulk, 1 - 1-1/2 hrs.
- 3. Add in soft butter, remaining sugar, salt, egg yolks, cardamom and 3 c. flour. Mix thoroughly. Place remaining 1/4 c. flour on board or possibly pastry cloth for kneading.
- 4. Turn out dough and knead till smooth and elastic. Place in greased bowl. Cover well. Set aside to rise till double in bulk, 1 to 1-1/2 hrs.
- 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pcs. Roll each piece into a roll 16 inches long. Healthy pinch 3 rolls together at one end, braid and healthy pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet.
- 6. Let braids rise till double in bulk, about 45 min. For topping brush each braid with 1 Tbsp lowfat milk and sprinkle with 3 Tbsp sugar.
- 7. Bake in moderate oven (375) 25 to 30 min.
- Yield: 2 coffee cakes
