When well risen, cream well together one cup of sugar and three-fourths cup of butter, then add three eggs, five cups of sifted flour, one cup of milk and one teaspoon of salt, mix together until light, then stir in the risen yeast, and with a spoon work well for ten minutes, and set aside to rise again, five or six hours or all night.  Dough should not be very stiff.  When well risen it can be used for cinnamon cake, pies or pocket books.  This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books.  If set at night use half the quantity of yeast.

KAFFEE KUCHEN (CINNAMON)

Butter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then brush it well with melted butter.  Sprinkle sugar and cinnamon on top and some chopped almonds.  Take a small lump of butter, a very little flour, some sugar and cinnamon and rub it between the hands until it is like lumps of almonds, then strew on top of cakes.

CINNAMON ROLLS OR SCHNECKEN

Take half the kitchen dough.  Roll one-half inch thick and spread well with melted butter.  Sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll.  Cut the roll into equal parts about one inch thick, place close together endwise in a spider, generously buttered, spread with one-fourth inch layer of brown, or maple sugar.  Let rise until light, and bake ten to twenty minutes in a hot oven, a golden brown.  Invert the spider, remove rolls and serve caramel side up.

ABGERUEHRTER KUGELHOPF

Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk; add a pinch of salt and one tablespoon of sugar, stir it up smooth and set back of the stove to rise.  In the meantime rub a scant cup of butter and a scant cup of powdered sugar to a cream, add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon.  Sift two cups of flour into a bowl, make a depression in the centre, pour in, the yeast, one cup of lukewarm milk, and make a light batter of this.  Add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean.  Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine.  Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter.  Last add the stiffly-beaten whites of the eggs.  Place in a well-greased long or round pan with tube in centre; let rise until double in bulk, and bake in moderate oven until browned and thoroughly done.

PLAIN BUNT OR NAPF KUCHEN