Cinnamon coffee yeast cake
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | MILK (HOT) |
| 1 | pack | YEAST |
| ½ | cup | BUTTER |
| ¼ | cup | SUGAR |
| 1 | teaspoon | SALT |
| 1 | x | EGG |
| 3½ | cup | FLOUR |
| ⅓ | cup | BUTTER MELTED |
| ½ | cup | SUGAR |
| 1½ | teaspoon | CINNAMON |
Directions
COOL THE MILK TO LUKEWARM. ADD YEAST; MIX WELL AND LET STAND. MIX BUTTER, SUGAR AND SALT TOGETHER. ADD TO YEAST MIXTURE. STIR IN ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOURED BOARD. PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED. TURN OUT ONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS. ROLL DOUGH OUT TO 1⅖ " THICKNESS AND CUT WITH A 2" BISCUIT CUTTER. DIP ROUNDS INTO MELTED BUTTER THEN INTO REMAINING SUGAR - CINNAMON MIX. PLACE INTO A WELL BUTTERED RING MOLD. BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.