Cinnamon coffee yeast cake is a quick and easy way to add flavor to your coffee. This recipe uses instant coffee, so all you need to do is add water and yeast. The cake will keep in the fridge for up to two weeks.
COOL THE MILK TO LUKEWARM.
ADD YEAST; MIX WELL AND LET STAND.
MIX BUTTER,SUGAR AND SALT TOGETHER.
ADD TO YEAST MIXTURE.
STIR IN ENOUGH FLOUR TOMAKE A SOFT DOUGH.
KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOUREDBOARD.
PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED.
TURN OUTONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS.
ROLL DOUGH OUT TO 1.
4 THICKNESS AND CUT WITH A 2 BISCUIT CUTTER.
DIP ROUNDS INTO MELTED BUTTERTHEN INTO REMAINING SUGAR - CINNAMON MIX.
PLACE INTO A WELL BUTTERED RINGMOLD.
BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.
Ingredients
Directions
COOL THE MILK TO LUKEWARM.
ADD YEAST; MIX WELL AND LET STAND.
MIX BUTTER,SUGAR AND SALT TOGETHER.
ADD TO YEAST MIXTURE.
STIR IN ENOUGH FLOUR TOMAKE A SOFT DOUGH.
KNEAD UNTIL SMOOTH AND ELASTIC ON A LIGHTLY FLOUREDBOARD.
PLACE IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLED.
TURN OUTONTO FLOURED BOARD AND KNEAD FOR 30 SECONDS.
ROLL DOUGH OUT TO 1.
4 THICKNESS AND CUT WITH A 2 BISCUIT CUTTER.
DIP ROUNDS INTO MELTED BUTTERTHEN INTO REMAINING SUGAR - CINNAMON MIX.
PLACE INTO A WELL BUTTERED RINGMOLD.
BAKE AT 350 DEG F FOR 25 MINUTES OR UNTIL GOLDEN BROWN.
