| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Polish | Bread | 20 | Servings |
INGREDIENTS
| 3 | pk | (0.25-oz) active dry yeast |
| 3/4 | c | Warm water (110f; 45c) |
| 1 | tb | Plus |
| 1 | c | Sugar |
| 7 3/4 | c | All-purpose flour; about |
| 1 1/2 | c | Milk |
| 1 1/4 | c | Unsalted butter or margarine |
| 6 | Eggs | |
| 2 | Egg yolks | |
| 1 1/2 | ts | Salt |
| 2 | Egg whites | |
| 1/4 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 1 | ts | Ground cinnamon |
| 1/4 | c | Unsalted butter or margarine chilled |
| 2 | Egg whites | |
| 1 1/2 | c | Sifted powdered sugar |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
TOPPING POWDERED-SUGAR ICING From: "Shirley A. Knapp" <sk19+@andrew.cmu.edu> Date: 20 Feb 1994 09:18:10 -0500 Recipes taken from POLISH COOKING, Marianna Olszewska Heberle This dessert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10-inch) tube pans. Prepare Topping; set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 tablespoon sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth. Gradually beat in 4-1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350F (175C). Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered-Sugar Icing, if desired. Makes 2 (10-inch) cakes. Topping: In a small bowl, combine sugar, flour and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Powdered-Sugar Icing: The thin, satin-smooth crust of this icing is a nice complement to cookies, mazurkas and cakes. In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing. Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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