3/4 oz (20g) fresh yeast
1 tsp sugar
3 tbsp tepid milk
1 1/8 lb (500g) flour
3oz (85g) sugar
3 drops almond flavour
1 pinch salt
2 oz (55g) butter
1/3 pint (0.2l) tepid milk
Note, when cooking with yeast, all ingredients should be warm, not hot (especially, milk and butter)
Cream the yeast with (1 tsp) sugar and (3 tbsp) milk.
Sieve 2/3 of the flour into a large bowl, make a well in the centre, pour in the dissolved yeast and cover with about 1/4 inch flour.
Put the (85g) sugar, the flavouring and the melted butter round the edge of the bowl on top of the flour. They must not come into contact with the yeast yet.
As soon as the flour covering the yeast shows large cracks, stir all the ingredients together, starting with yeast and the flour and working from the middle out. Gradually add the (0.2l) tepid milk.
Using a large wooden spoon, beat the dough until bubbles rise.
Now knead in the remaining flour. If the dough is sticky, add a little flour, but not too much, the dough is meant to be soft.
Leave the dough to rise in a pre-heated (100F, 37C) oven until it has doubled in size.
Knead thoroughly again and roll out onto a greased baking sheet. If the baking sheet has an open end, put a boarder of strong folded paper at the open side to stop the dough running over.
7oz (200g) plain flour
4oz (115g) sugar
Some vanillin sugar; pinch of cinnamon
4oz (115g) butter
Sieve flour into a bowl and stir in the sugar, vanillin sugar and the cinnamon.
Cut the butter into pieces and rub in with the fingers or two forks until the mixture resembles bread crumbs
Roll out the dough, place on a backing sheet and sprinkle evenly with the topping
Preheat over for 5 minutes at very hot (I'm guessing 400F), bake at moderate hot (I'm guessing 325) for 15-25 minutes