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Yeast Wreaths

Set a pound and a half of fine flour to warm in a pan. Mix an ounce and a half of fresh dried yeast, or two large table-spoonfuls of brewer's yeast, with a cupful of lukewarm milk; stir this in the centre of the dough to a batter; cover, and leave it to rise. When it is light, add half a pound of butter beaten to a cream, three eggs, three ounces of sifted sugar, and a little salt. Work all to a smooth light dough. Divide it into six parts. Roll them on the paste-board into long bars; plait two twists of these, lay them in rings on a buttered tin, making the ends of each ring join. Set them in a warm place to rise, and, when light, brush them over with egg. Sprinkle chopped almonds and coarsely-powdered sugar over, and bake them to a nice yellow colour in a moderate oven.