Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-28
St. NaSdire Buns and a
Brest Braid, Both Named
for american Naval
Bases abroad
The Little Tricks That
Make for Success in Bak-
ing Sweet Dough Rolls
and TtUists Explained
BY MRS. M. A. WILSON

All rights rcScrucd.)
FREQUENTLY when passing q
4 bakery I have seen folks look
longingly at the delicious, sticky
cinnamon buns, sweet doughs and
cakes and exclaim that they cer-
tainly do look good. AS one small
boy expresses it: Gee, but I'm 60
ing to be a baker when / grow up
SOS l can eat all the cinnamon buns
want"
Now, Mrs. Housewife, am going
to tell you about the little tricks that
make for success in making and
baking cinnamon buns, coffee cakes,
saverines and other sweet doughs
and mixes.
In France these delicious sweet
breads are made at least once a
week by the housewife, generally
on a Saturday. Citron, lemon and
orange peel may be added for va
riety as we'll as currants, raisins,
dates and figs. Spices should be
sifted in with the flour so that they
"uy bS SNCuiy DlSHueV.
To Prepare Sweet Dough
Scald one cup of milk and then
place:
Four tublespoonfuls of shortening.
One-huf cupful of sugar.
One tedspoonful of salt
in the mixing bowl, and pour over
it the scalded milk. Stir to thor
oughly mix and then cool to 80
degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cup
full of water 80 degrees Fahren-
heit, and when the milk is at the
proper temperature, add five cupfuls
of flour and work to a smooth dough.
Place in a well-greased bowl, turn
ing the dough around in the bowl
so that it will be thoroughly coated
with shortening. Cover and let rise
for four hours. Now pull the sides
of the dough into the center and
punch down, turning the dough over.
Let rise again for one and one
fourth hours and then punch down
again. Let rise for forty-five min
utes and then turn on a molding
board and divide the dough in half.
Knead each piece into ball. Cover
and let rise or spring for ten min
utes. Now roll out quarter inch
thick, using rolling pin. Brush
with melted shortening and sprinkle
well with brown sugar, using about
one cupful. Now dust with two tea
spoonfuls of cinnamon and spread
over the prepared dough one and
one-half cupfuls of raisins. Begin
at the edge and roll like for jelly
roll. Cut in pieces one and one-half
inches thick and then place in pre-
pared pans and let rise fors one
hour. Then bake in a moderate oven
for forty minutes.
To prepare the pan for the Gin
namon buns:
Grease the pan very thickly with
shortening and then spread one cup
full of brown sugar and one-half
cupful of raisins evenly over the
bottom of the pan. Place in the
buns and then bake when well-risen.
/. Now for the trick. When the
buns are baked, brush the pastry
board with shortening. Place
Four tublespoontuls of brown
5 sugar,
T,0o tablespoontalls of mater
in a saucepan. Mix thoroughly and
then bring to a boil. Now just as
soon as the buns are baked, brush
the tops well with the prepared
sirup, then turn out on the molding
board and brush the bottom of the
buns with the sirup. Let cool and
then use.
Cinnamon Cake
Use the balance of the dough for
this and a Brest Braid. Cut the
dough into pieces and then roll out
three-fourths of an inch thick. Place
in pans, stretching and rolling the
dough to fit the pans. Brush the
dough with shortening and then
cover with crumbs, made as follows:
Si1 tablespoonfuls of -four.
Si~ tablespOOmfuls of broWn
sugar ~'
T,Oo tablespOonfuls Of shortening.
Ti0o teaspoonftls Of cinnamon.
Rub the mixture until crumbly
and then spread as directed.
~. Cocoanut Buns
Prepare the dough just the same
rs for cinnamon buns and when
ready to turn on molding board
add
O,,a cynf,,I nj cocooa,3yt