Sprinkle sugar thickly over top after brushing with milk containing a little sugar, before placing in oven.

These should rise in about 1-1/2 hours.
Place in a moderately hot oven and bake from 20 to 25 minutes.

This recipe Frau Schmidt translated from the German language for Mary's especial benefit.
This coffee wreath is particularly fine if small pieces of crushed rock candy be sprinkled liberally over the top and blanched almonds stuck a couple of inches apart over the top just before placing the cake in the oven, after the cakes had been brushed with a mixture of milk and sugar.
"MONDEL KRANTZ" OR ALMOND CAKE (AS MADE BY FRAU SCHMIDT) 1 pint sweet milk.
3/4 cup sugar.
3 eggs.
1 yeast cake or 1 cup yeast.
1/3 cup butter.
2 tablespoons rock candy.
1 orange.
2 tablespoons chopped almonds.
Flour.
Set to rise early in the morning.

To the scalded milk, when lukewarm, add the yeast and flour enough to make a batter, cover, set to rise until light, near the range, which will take several hours.

Then add the sugar, butter and eggs beaten to a cream, grated rind and juice of orange, a couple tablespoons finely-chopped almonds, and add enough flour to make a soft dough, as stiff as can be stirred with a spoon; set to rise again, and when light, divide the dough in two portions, from which you form two wreaths.