1 bread
1/2 cup warm water
1 pk dry yeast
1/4 cup sugar
1 tsp salt
1 tsp grated lemon peel
1 cup butter, softened
6 eggs
4 1/2 cup flour (sift before measure)
1 filling:
3 tbsp butter, softened
2/3 cup brown sugar
2 egg yolks
2 tbsp milk
1/4 tsp vanilla
2 cup finely chooped walnuts or
1 pecans
1/4 cup butter, melted
1 confectioners sugar
A Recipe for
Viennese Breakfast Cake
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Viennese Breakfast Cake is one of thousands in the Recipes-to-go Meal Cookbook.
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
If you enjoy this Viennese Breakfast Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This is a recipe for Viennese Breakfast Cake from the recipe cookbook of Recipes-to-go (Meal)
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Food Tip |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
1. Day ahead, make dough; if possible, check temperature of warm
water with thermometer (105-115). Sprinkle yeast over water in large
bowl of electric mixer; stir until dissolved. Add sugar, salt, peel,
1 cup butter, 6 eggs and 3 cups flour.
2. At medium speed, beat 4 minutes. Add remaining flour; at low
speed, beat until smooth about 2 minutes. Cover bowl with waxed
paper, then with a damp towel; let rise in warm place, draft free,
until double in bulk about 1 1/2 to 2 hours.
3. Refrigerate, covered, overnight. Next day, make filling: in medium
bowl, with wooden spoon, mix 3 tablespoons butter; brown sugar and
yolks. Stir in milk and vanilla; blend in nuts. Grease two 9X5X3"
pans. Remove dough from refrigerator.
4. Stir dough down with wooden spoon. Dough will be soft. Turn out
onto lightly floured board; divide in half. Return half to bowl and
place in refrigerator. On lightly floured pastry cloth or surface,
roll half of the dough into a rectangle, 14 by 9".
5. Brush with 1 Tablespoon melted butter. Spread with half of=7F
filling, to 1/2" from edge. From each end, roll up dough lengthwise,
jelly-roll fashion, toward center. Turn loaf over; place in prepared
pan, smooth side up. Lightly brush with melted butter.
6. Repeat with rest of dough. Lt rise in warm place, covered with
towel, draft free, till double in bulk, about 1 1/2 hours. Preheat
oven to 350. Bake 35 minutes or till golden brown. Remove from pan to
rack. Sprinkle with confectioners sugar.
Serves: 2
Viennese Breakfast Cake Recipe brought to you by Recipes To-Go