| 2 x yeast cake compressed | | 1 tbl sugar | | 1 cup flour | | 14 cup melted butter | | 1 tsp salt | | 3 cup flour | | 1/4 cup water | | 1 cup milk scalded | | 2 x egg yolks | | 1/4 cup sugar | | 1/2 lb blanched almonds 1/4 cup finely chopped for the topping | | 1 x egg yolk mixed with: | | 1 tbl milk to brush the top |
| | Dissolve yeast in water and sugar. Scald milk. When milk is tepid, add yeast mixture. Add 1 c flour and mix well. Set in a warm place to rise. | | Add remaining ingredients (except topping ingredients) and mix well. The dough should be stiff. Allow to rise until doubled and light. Shape into small rounds and place in a well greased pan 1 1/2 inches apart. Brush tops with egg yolk and milk mixture, then sprinkle with chopped almonds . | | Let rise until doubled in size. Bake at 350' for 20-30 minutes. |
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