Vienna Coffee Break

• 1/2 c. milk
• 1/4 c. sugar
• 1 cake yeast or 1 pkg. dry yeast
• 2 1/4 c. flour
• 1/4 c. sugar
• 1/4 c. shortening
• 2 tsp. salt
• 1 egg
• 2 Tbsp. cocoa
• 1/2 tsp. cinnamon

1. Combine 1/2 cup scalded milk, 1/4 cup shortening, 1/4 cup sugar and salt.
2. Cool to lukewarm.
3. Add compressed yeast, crumbled or active dry yeast, dissolved as directed on package.
4. Mix well. Blend in egg (slightly beaten).
5. Add sifted flour; mix well.
6. Knead on floured board for a few minutes.
7. Place in greased bowl and cover.
8. Let rise in warm place (85u0b0 to 90u0b0) until double in bulk, 1 1/2 to 2 hours.
9. Roll out dough on floured board to a 12-inch square.
10. Combine cocoa, 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over dough.
11. Roll as for jelly roll.
12. Place on greased baking sheet.
13. Let rise in warm place until almost double in bulk (1 1/4 to 2 hours).
14. Bake in moderate oven, 375u0b0, for 15 minutes. Sprinkle with confectioners sugar while warm.

milk, sugar, cake yeast, flour, sugar, shortening, salt, egg, cocoa, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690894 (may not work)