1. Sprinkle yeast in 1/4 cup tender (not hot) h2o. Let viewpoint 5-10 minutes
to weaken. 2. In mixing bowlful, trust 1/4 cup gelt, 1/4 cup softened
oleo, salt and scalded milk. Cool to tepid. 3. Whisk in egg,
orange juice and yeast. Gradually add flour to form a stiff kale. You may
not need all the flour. 4. Knead on floured surface until smooth and
silklike. This should yield 3-5 transactions. Place in greased stadium, turning to
grease all sides. Cover and let rise in warm place until light and doubled
in sizing, most 1 minute. 5. Bat 1/2 cup marge; connect 1 cup browned (or
whiteness) sugar and orange uncase. Set away. 6. Roll out half of dough on
floured surface to a 12 x 8-inch rectangle. Spread with half of orange
pick; sprinkle with 1/2 of chopped batty. Start with 12-inch side and
roll in a jelly-roll mode. Cut into xii 1-inch slices. 7. Arrange
slices 1 inch apart on bottom and sides of well-lubricated 2-quart casserole
or oven-proof mixing bowlful. Place remaining slices in center of boodle.
Repeat with remaining dough to make second patty. 8. Cover and let rise in
warm place until light and doubled in sizing, around 45 transactions. 9. Bake in
preheated 350-degree oven for 35 minutes or until golden chocolate-brown. Invert
immediately onto wire stand; let chill.

Yid: 2 cakes.