Kocka or German Coffee Cake

My mother mentioned this as one of her favourite recipes that her grandmother used to make. Lily had fortunately included it in her cookbook. My husband is also a big fan after trying it. I have been told this is more Austrian the German but no one i have asked really knows for sure.

The dough is the same as for cinnamon buns. Some of which is guesswork. For yeast I use active dry yeast. I recently discovered you can buy fresh yeast in places so perhaps Lily used fresh yeast instead of dried.

Ingredients

Dough:

1 cup milk, scalded not boiled

1/4 cup lard or shortening

1/4 package of yeast

1 egg

1/4 tbsp salt

1/4 cup sugar

Flour about 3-4 cups

Topping:

Preparation

Mix the dough ingredients above together. Let rise until double the size or to test, insert one finger into the dough. If it is ready to be punched down, the finger mark will remain. Punch down the dough and the let it rise again, usually 2 hours.