1 packet of active dry yeast
1/4 cup of warm water
3/4 cup of butter or margarine
1/3 cup of sugar
1 tablespoon of salt
4 eggs
4 cups of all-purpose flour
3/4 cup of heavy cream
jelly filling (see recipe below)
1/4 cup of all-purpose flour
1 tablespoon of water
3/4 cup of raspberry or strawberry jelly, or other flavor of your choice
1 packet of active dry yeast
1/4 cup of warm water
3/4 cup of butter or margarine
1/3 cup of sugar
1 tablespoon of salt
4 eggs
4 cups of all-purpose flour
3/4 cup of heavy cream
jelly filling (see recipe below)
1/4 cup of all-purpose flour
1 tablespoon of water
3/4 cup of raspberry or strawberry jelly, or other flavor of your choice
Soften the yeast in warm water
In a bowl, whisk together butter or margarine, sugar, and salt
Add 3 eggs and one yolk at a time, beating well after each addition
Reserve the white of one egg
Add 4 cups of all-purpose flour with the softened yeast and heavy cream
Mix well, but do not overmix
Reserve 1 cup of the dough and spread the rest in two 18 cm x 27 cm baking pans
Cover the dough in the two baking pans with jelly filling of your choice
To make a lattice top on the cake, add 1/4 cup of all-purpose flour to the reserved dough and knead well
Roll out the dough on a floured surface, cut into 16 strips, and place 8 strips in each pan over the jelly filling in a lattice pattern
Beat the reserved egg white with water and brush the strips
Cover well and let rise in a protected area until doubled in volume (1 hour and 15 minutes)
Bake in a hot oven (375°F) for 20 to 25 minutes
