Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

1. Dissolve yeast in water.
2. Sprinkle 1 tsp sugar on top.
3. Beat 2 c flour into 2 c milk until smooth.
4. Add softened yeast and let stand until light and bubbly, about 1 hour.
5. Cream butter and sugar together thoroughly with electric mixer.
6. Add unbeaten eggs and salt, blending well.
7. Then beat into the yeast mixture.
8. Work in more flour, enough to make a soft dough.
9. Knead until smooth and elastic on very lightly floured pastry cloth.
10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
11. Shape as desired and let rise again until doubled.
12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

1. Use half of basic dough for 2 dozen rolls.
2. Roll out to rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
6. Place small amount of this in bottom and around sides of muffin pans.
7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
8. Roll up as for jelly roll and cut in 1 in slices.
9. Place cut side down in prepared pans and let rise until doubled in bulk.
10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

1. Use half of basic dough.
2. Roll to 1/2 in thickness.
3. Cut circles with 2.5 in biscuit cutter.
4. Make depressions in each circle with bottom of custard cup.
5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

1. Use half of basic dough.
2. Divide dough into two long rolls, one twice as long as the other.
3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
4. Divide the short piece into three strips of equal length.
5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
7. Let rise until doubled in bulk.
8. Bake in moderate oven, 375 F, for about 30 minutes.
9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
10. One cup raisins may be kneaded into dough if desired.

TEA RING

1. Use half of basic dough.
2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

1. Use one third of basic dough.
2. Roll to a rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
5. Roll up like jelly roll.
6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

1. Use half of basic dough.
2. Roll to 1/4 in in thickness.
3. Cut into strips 1/2 in wide and 6 in long.
4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
5. Brush lightly with diluted egg yolk.
6. Set aside to double in bulk, about 45 min.
7. Bake in hot oven, 425 F, 15 to 20 min.
8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.