Ingredients
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1/2 c. milk
1/4 c. sugar
1 cake yeast or 1 pkg. dry yeast
2 1/4 c. flour
1/4 c. sugar
1/4 c. shortening
2 tsp. salt
1 egg
2 Tbsp. cocoa
1/2 tsp. cinnamon
Preparation
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Combine 1/2 cup scalded milk, 1/4 cup shortening, 1/4 cup sugar and salt.
Cool to lukewarm.
Add compressed yeast, crumbled or active dry yeast, dissolved as directed on package.
Mix well. Blend in egg (slightly beaten).
Add sifted flour; mix well.
Knead on floured board for a few minutes.
Place in greased bowl and cover.
Let rise in warm place (85\u00b0 to 90\u00b0) until double in bulk, 1 1/2 to 2 hours.
Roll out dough on floured board to a 12-inch square.
Combine cocoa, 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over dough.
Roll as for jelly roll.
Place on greased baking sheet.
Let rise in warm place until almost double in bulk (1 1/4 to 2 hours).
Bake in moderate oven, 375\u00b0, for 15 minutes. Sprinkle with confectioners sugar while warm.
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