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“My Aunt Ruth was always requested to bring this for family gatherings. Baked in an angel food cake pan, buttery layers are pulled apart at the table! It's really easy - but please use real butter for maximum taste!”
1hr 5mins

Ingredients Nutrition


  1. Soften yeast in lukewarm water.
  2. Stir in sugar.
  3. Scald milk, add the first 1/4 pound butter and let it melt in milk.
  4. When milk is lukewarm, stir in beaten eggs and yeast mixture.
  5. Add salt.
  6. Beat flour in gradually with a wooden spoon, adding enough to make a soft dough.
  7. Transfer to a greased bowl and let rise in warm place until double in bulk.
  8. After double, melt remaining 1/4 pound butter in shallow pan.
  9. Divide dough in 2 portions for easier handling.
  10. Roll out 1 at a time on lightly floured area to 1/2 inches thickness.
  11. Cut into diamond shapes, approximately 3 inches (I use a pizza cutter- much easier!).
  12. Dip each piece of dough in melted butter and lay in a 10 inches mold or 1 piece angel food cake pan, with points overlapping.
  13. Finish same procedure with second half of dough.
  14. Let rise until light, about 1 hour.
  15. Preheat oven to 400*.
  16. Bake bread about 35 minutes or until nicely brown and done.
  17. To serve, turn out while warm on serving plate and serve to be separated at table.

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