 |
Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
|
Preparation time approximate. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 cake yeast |
1 cup milk, lukewarm |
1 cup butter (no substitutions) |
1/2 cup sugar |
3 egg yolks |
1 teaspoon salt |
4 cups flour, sifted |
3 egg whites, beaten |
3/4 cup sugar |
1 cup almonds, chopped (reserve a few for decorating the cake) |
cinnamon, to taste |
1 cup confectioners' sugar |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
Directions:
1. Soften yeast in lukewarm milk.
2. Cream butter and sugar, add egg yolks and salt and mix well.
3. Add softened yeast and flour gradually.
4. Knead until smooth and elastic.
5. Cover and let rise in a warm place until double.
6. Combine ingredients for filling and blend thoroughly.
7. Roll dough into a rectangular shape, spread with filling and roll as for a jelly roll.
8. Grease a fluted ring pan and place dough in pan (or form into a ring on a greased baking sheet).
9. Cover and let rise until double in bulk.
10. Preheat oven to 375°F.
11. Bake for about 40 minutes.
12. Brush with frosting and decorate with slivered almonds.
|
|