Holland Brioche Coffee Cake
- 1 cup scalded milk
- 1/3 cup sugar
- 1/3 yeast cake
- 1/3 cup butter, softened
- 3 1/2 cups flour
- 2 eggs, well beaten
- 1/4 tsp salt
- Grated rind and juice of 1/2 lemon
- Almonds, blanched and chopped
- For frosting:
- 1 cup sugar
- 2 Tbsps water
- 1/4 tsp vanilla
Add sugar to milk. When milk is lukewarm, add yeast cake broken in pieces. When dissolved, add 1 1/2 cup flour. Mix completely and let rise with love and patience until bubbles form. Add eggs and the remaining ingredients with the rest of flour. Cover and again let rise with love and patience.
Toss on flour-covered surface. Roll in long rectangular pieces 1/2 inch thick. Spread with softened butter and fold from sides towards center to make 3 layers. Cut off pieces 3/4 inches wide and twist from ends in opposite direction. Coil and bring together or make a figure eight.
Fry almonds in butter and mix with a little sugar. Dip biscuits first in beaten egg which has been mixed with milk, then in almonds, and let rise with love and patience. Bake with love for 15 minutes (be patient, you rascal). Before it gets cold, spread with frosting.
Toss on flour-covered surface. Roll in long rectangular pieces 1/2 inch thick. Spread with softened butter and fold from sides towards center to make 3 layers. Cut off pieces 3/4 inches wide and twist from ends in opposite direction. Coil and bring together or make a figure eight.
Fry almonds in butter and mix with a little sugar. Dip biscuits first in beaten egg which has been mixed with milk, then in almonds, and let rise with love and patience. Bake with love for 15 minutes (be patient, you rascal). Before it gets cold, spread with frosting.
Submitted by May 30, 2009
21 min
15 min
36 min