One cup of scalded milk, one-quarter cup of yolks of eggs, one-half cup of whole eggs, two-thirds cup of butter, one-half cup of sugar, two yeast cakes, one-half of a teaspoonful of extract of lemon or two pounded cardamom seeds, four and two-thirds cups of flour.

Cool milk, when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward center to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners' sugar, moistened with boiling water to spread, and flavored with vanilla.