Dissolve yeast cakes in ½ cup of the milk. Milk must be lukewarm. Make sponge of yeast and milk and 1 cup of flour. Mix thoroughly and set aside to rise. Add salt to egg yolks, beat until thick and lemon-colored. Add sugar, flavoring and mix with sponge. Add two cups of flour, alternately with the milk and beat with electric mixer for 20 minutes. Add remaining flour and butter and continue to knead with the hand until the dough comes away from the sides of the bowl. Set in warm place to rise until double in bulk. Punch down and let rise again. Spread on floured board and roll to one-half inch thickness. Make the rectangle not more than
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