Kouglott (German).—Warm a gill of cream and stir into it two eggs, 1oz. yeast, 2oz. sugar, and 4oz. or 5oz. dried and sifted flour. Let all this rise together for half an hour, then cream 10oz. fresh butter and mix it with the sponge, adding to this, then, as much fine flour as will make 1lb. altogether, with ½oz. each of grated lemon rind and powdered cinnamon; work this all to a smooth batter, then pour the mixture into a well-buttered mould, let it rise again for fifteen minutes, and bake in a moderate oven.