1 Cake compressed yeast; or…
1 pk -Dry yeast
3/4 c Milk; scalded
1/4 c Sugar
1 ts Salt
1/3 c Butter or margarine
3 c Sifted all-purpose flour
— (plus more as necessary)
2 Eggs; beaten
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c Diced mixed candied fruits
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup
flour and candied fruits; stir to coat fruits evenly with flour. Add
to dough; mix well. Stir in enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased
bowl; brush lightly wtih melted shortening. Cover and let rise in
warm place until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half.
From one half, pinch off 17 pieces of dough; shape to form balls.
Arrange balls in the shape of a Christmas tree on greased cooky
sheet. Brush lightly with melted butter. Repeat with other half of
dough. Cover; let rise in warm place until nearly double in size,
about 1 hour.
Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate
with confectioners’ sugar frosting and candied citron.
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Yields
2 Cakes
