Coffee Cakes

• 1 cup scalded milk.
• ¼ cup yolks of eggs.
• ½ cup

French Confectioner.

Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch