Merry Christmas Coffee Cake

Merry Christmas Coffee Cake

1 package yeast
1/4 cup water, lukewarm for compressed yeast, warm for dry yeast
1 cup milk
1/4 cup sugar
1 teaspoon salt
1/2 cup shortening
About 3 1/2 cups sifted all-purpose flour
2 eggs
1/2 teaspoon vanilla
Crumb topping

Soften yeast in water.  Scald milk.  Add sugar, salt and shortening.  Cool to lukewarm.  Sift flour and measure.  Add two cups flour to milk mixture and beat well.  Add eggs, softened yeast and vanilla.  Beat well.  Add enough more flour to make a stiff batter.  Beat until smooth.  Cover and let rise in a warm place until bubbly, about one hour.  Stir down.
Spread crumb topping on waxed paper and drop batter by tablespoons onto it.  Roll each spoonful lightly in crumb mixture, forming balls.  Arrange balls on greased baking sheet in form of tree, using about 16 balls for each.  Let rise until doubled, about 30 minutes.

Bake in moderate oven, 350 degrees, about 25 minutes.

Yield: Two coffee cakes

Crumb topping:

1/2 cup sifted all-purpose flour
1/2 cup bread crumbs
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter

Combine flour, bread crumbs, sugar and cinnamon.  Cut in butter until mixture is crumbly.