Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Dry Yeast Or 1 Yeast Cake |
| 2 cups | Warm Milk |
| 8 tablespoons | Butter, Salted Or Unsalted |
| ⅓ cup | Sugar |
| 1 teaspoon | Salt |
| 3 \N | Egg Yolks Or 2 Whole Eggs beaten |
| 4 cups | Flour -- sifted |
Dissolve the yeast in ¼ cup of the milk and proof. Meanwhile, melt the butter in the rest of the milk and then combine with the sugar and salt in a bowl. Cool.
Add the beaten eggs and yeast. Add enough flour to make a dough the consistency of honey and beat well. Place in a buttered bundt or tube pan or 24 muffin tins and let rise about 30 mins, until doubled in bulk.
Bake at 350 F about 30 mins (25 mins for muffins), until a straw stuck in comes out clean. Serve warm, or slice for toast.
Make 1 bundt cake or 24 muffins.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking