BRIVCHES (Continued)
Egg yolk glaze:

1 egg yolk 1 Tbsp. heavy cream
ltsp. sugar

Combine and mix well.

Sprinkle yeast over warm water in bowl 98 to 115 degrees.
Let stand 5 to 10 minutes. Heat milk until a puckery film forms
over the surface, but do not boil. Combine scalded milk, sugar
and salt, stirring until sugar is dissolved. Cool to lukewarm,
Combine yeast and milk mixture. Add butter and eggs and mix
well. Add flour gradually to make a soft kneadable dough. Knead
slightly. Cover and let rise in a warm place until double in bulk.
Knead again slightly, using two thirds of the dough. Make 24
balls about 2 inches in diameter. Place in greased muffin cups.
Form remaining dough into 24 small balls about 3/4 inch in
diameter and set firmly on larger balls. Cover and let rise in
warm place until double in bulk. Brush with egg yolk glaze. Bake
in moderate oven, 350 degrees for 20 minutes or until golden
brown. Brush with egg. yolk glaze just before baking. After 12
minutes of baking move to a higher shelf in oven, so they will be
a deep golden brown on top, yet not too brown on bottom.

Mrs. Louis Orion

SOUR CREAM CINNAMON TWIST

Bring to a boil 1 cup sour cream or 1 cup canned milk
with 1/2 teaspoon soda added. Take 3 cups of flour, add the
cream and:

1 ege | 1/2 tsp. sugar
3 Tbsp. butter
1 pkg. fast rising yeast with 1/2 c. warm water

Let rise for 10 minutes. One-half cup sugar. .
Beat and let rise for 10 minutes, Roll on floured board
1/4 inch thick, Spread with:

1/4 c, butter 1/2 tsp. cinnamon
3 Tbsp. brown sugar

Spread 1/2 the dough. Fold the other half dough and cut
in strips and twist. Put in greased pan and bake until brown.
When done spread with white icing, while warm.

Mrs. Emy Gross

-16- Vanguard, Sask.

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