Christmas Tree Coffee Cake
2 package Active dry yeast
1/2 cup Warm water
3/4 cup Milk
1/4 cup Butter
1/2 cup Sugar
2 teaspoons Salt
1 teaspoon Grated lemon rind
2 cups Sifted all purpose flour
2 Eggs, beaten
2 3/4 cups Sifted all purpose flour (about - may need more/less)
1/2 cup Soft Butter (or more)
1 1/3 cups Sugar
4 teaspoons Cinnamon
Soften active dry yeast in warm water. Scald milk; add butter, sugar, salt
and lemon rind; cool. Stir in two cups flour; eggs and yeast mixture; beat
well. Add additional flour to make a stiff dough. Knead on floured canvas.
Place in greased bowl; cover let rise until doubled. Divide into four equal
pieces. For One Tree Roll one piece of the dough into a 5 x 13 inch
rectangle; brush with one fourth of the softened butter. Mix the cinnamon
and sugar together. Sprinkle the dough with 1/3 of the sugar/cinnamon
mixture. Start at wide edge; roll as for jelly roll; pinch edge to seal. Cut
into 17 slices.
Arrange slices, cut side down, lengthwise on greased cookie sheet to form a
tree: Start with one slice at the top; just below this, place two slices
overlapping slightly; then a row of three slices; four slices and finally
five slices, use the two end slices for the trunk.
Repeat for making the other three trees.
Cover; let rise until doubled.
Bake in preheated 350 degree oven about 20 minutes.
Cool, frost and decorate as desired.
Source: Wisconsin ELectric Co 1950 Cookbook