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Categories:
flour active dry yeast cake fresh yeast tepid milk egg yolks butter sugar egg almonds coarse sugar butter
Viewed: 95 - Published at: 3 years agoIngredients
- 4 cups all purpose flour (divided)
- 1 (1/4) pkg. active dry yeast
- 5/8 oz. cake fresh yeast
- 2/3 cup tepid milk
- 6 egg yolks
- 14 tbsp. butter, softened
- 1/4 cup sugar
- 1 egg, beaten
- 1 cup almonds, blanched and finely chopped
- 2 tbsp. coarse sugar
- 4 tbsp. butter
Method
- Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
- Add the remaining flour, the egg yolks, butter and sugar.
- Knead well for about 10 minutes, then let rise for 30 minutes.
- Roll out the dough to fit a 20 by 16 inch jelly roll pan.
- Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.
- Bake in a preheated 350 F. oven for 45 minutes, or until golden.
- To make one 20 by 16 inch cake.
