I found this old news paper online and it had some intresting recipes. I decided to use this one to make some cinnamon rolls and they turned out to be some of the best I've ever had. I did all the mixing and kneading in my Kitchen Aid mixer and baked at 375° for 30 minutes. It makes 12 nice cinnamon rolls that fit just right in a Lasagna pan.
Raised Doughnuts or Coffee Cake
The Pittsburgh Press March 16, 1945
In a warm mixing bowl, place 1/2-cup all-purpose flour. Over it crumble 1 small cake compressed yeast. Make a hollow in the flour and pour into it 1/2-cup lukewarm milk and water mixed. Add 1-1/2 teaspoons sugar and stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes. (I used 1 packet of regular dried yeast)
Cream 1/2 cup shortening (part butter), and gradually add 1/3-cup sugar. Add 1/2-teaspoon salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 beaten eggs, 1-teaspoon vanilla and 1/2 cup water and milk mixed. Sift 4 cups all-purpose flour. Stir half of it into the shortening mixture and beat well. Add yeast mixture. Add remaining flour and knead well. Cover and let rise in a warm place until doubled in bulk. Roll dough 1/2-inch think, cut with floured doughnut cutter. Place on lightly floured board and let rise until doubled in bulk. Fri in deep fat, heated to 370°.
(I left out the lemon rind and juice and subbed 1 teaspoon of fruit fresh.)
This is the same dough that is used for coffee cakes; instead of making it all into doughnuts, part may be made into coffee cake at the time of shaping the dough.
This is what I used for the filling.
· 3/4 cup brown sugar, packed
· 1/2 cup flour
· 1 tablespoon ground cinnamon
· 1/2 cup butter, cold
Stir dry ingredients together and cut in butter.
Raised Doughnuts or Coffee Cake
The Pittsburgh Press March 16, 1945
In a warm mixing bowl, place 1/2-cup all-purpose flour. Over it crumble 1 small cake compressed yeast. Make a hollow in the flour and pour into it 1/2-cup lukewarm milk and water mixed. Add 1-1/2 teaspoons sugar and stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes. (I used 1 packet of regular dried yeast)
Cream 1/2 cup shortening (part butter), and gradually add 1/3-cup sugar. Add 1/2-teaspoon salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 beaten eggs, 1-teaspoon vanilla and 1/2 cup water and milk mixed. Sift 4 cups all-purpose flour. Stir half of it into the shortening mixture and beat well. Add yeast mixture. Add remaining flour and knead well. Cover and let rise in a warm place until doubled in bulk. Roll dough 1/2-inch think, cut with floured doughnut cutter. Place on lightly floured board and let rise until doubled in bulk. Fri in deep fat, heated to 370°.
(I left out the lemon rind and juice and subbed 1 teaspoon of fruit fresh.)
This is the same dough that is used for coffee cakes; instead of making it all into doughnuts, part may be made into coffee cake at the time of shaping the dough.
This is what I used for the filling.
· 3/4 cup brown sugar, packed
· 1/2 cup flour
· 1 tablespoon ground cinnamon
· 1/2 cup butter, cold
Stir dry ingredients together and cut in butter.
