This recipe may take a little time to make but the result is totally worth it. A dish with German roots, it’s a great cake alternative to donuts or bagels for breakfast.
- 1 cup sugar
- ½ cup butter, softened
- 1 cup yeast
- 6 ½ cups flour
- 2 cups milk
- 1 egg, separated
- 1/3 cup water, lukewarm
- Bring to a near boil or scald the milk. Set aside and let cool.
- Using a spoon or a spatula, cream the sugar, egg yolk, and butter. Add the lukewarm milk, and the flour and the dissolved yeast cake, alternately.
- Beat the batter lightly. Add the stiffly beaten white.
- Allow the batter to rise over night.
- Spread flour over a bake-board. Take out large spoonfuls of the dough, add a little flour, and then roll them into flat cakes.
- Grease pie tins and spread the dough in. Leave for about 1 ½ hours or until light and then brush melted butter all over the top and cover thickly with brown sugar.
- If you prefer to spread “rivels” on top, combine ½ cup sugar, ½ cup flour, and 2 tbsp butter.
- Crush together and then sprinkle on top of the cakes.
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