German Coffee Braid
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Milk||2⁄3 Cup (10.67 tbs), scalded|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Confectioners sugar frosting||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Candied cherries||1 Tablespoon|
|Chopped walnuts||1 Tablespoon|
You will need to use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Pour hot milk over 1/4 cup butter, 1/4 cup sugar, and the salt; cool to lukewarm.
Add yeast, egg, and 1 1/2 cups flour.
Beat until smooth; then beat in remaining flour.
Turn out on floured pastry cloth or board and knead until smooth and satiny.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 hour.
Punch down and let rise again.
Divide into 3 equal parts.
Roll each into a rectangle 12 x 17 inches.
Brush with soft butter.
Mix 1/2 cup sugar, the cinnamon, and nutmeg.
Sprinkle on dough.
Roll each piece up tightly from narrow side.
Put on greased cookie sheet and braid tightly, pinching ends together.
Brush with soft butter and sprinkle with sugar.
Let rise until doubled, about 30 minutes.
Bake in preheated moderate oven (350°F.) for about 30 minutes.
Cool, and decorate with Confectioners' Sugar Frosting, cherries, nuts.