Kleina Kaffee Kuchen (Small Coffe Cakes)
Yield
1 dozenPrep
30 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 3 | tablespoons |
sugar
granulated |
|
| ½ | cup |
cream
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | cup |
yeast, active dry
|
*
|
| 1 | cup |
milk
lukewarm |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 2 | each |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 45 | ml |
sugar
granulated |
|
| 118 | ml |
cream
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
yeast, active dry
|
*
|
| 237 | ml |
milk
lukewarm |
|
| 2.5 | ml |
salt
|
|
Directions
Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition.
To the dissolved yeast, add 3 tablespoons of the flour and mix well.
Combine with the first mixture.
Add the remaining flour and cream alternately.
Grease and flour muffin tins and fill ⅔ full of the dough.
Set pans in a warm place until dough has risen to the tops of the pans.
Bake at 400℉ (200℃) about 25 minutes.
