The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Make a good, rich bread dough. Let it rise overnight; next morning; mix with dough two eggs; one-half pound of butter well kneaded; stand by fire until well risen. When risen, roll out into thin sheets and sprinkle with chopped almonds, citron, cinnamon and plenty of brown sugar and lumps of butter all through; roll up like jelly-roll, cut in pieces a finger long, grease pan, stand pieces in centre, others around and let rise before baking. Watch it well while baking.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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