| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
6 |
To 8 |
INGREDIENTS
| 1 |
|
Envelope Active Dry Yeast |
| 6 |
tb |
Warm Water |
| 1 |
ts |
Salt |
| 6 |
tb |
Granulated Sugar |
| 6 |
tb |
Milk; Lukewarm |
| 1/2 |
c |
Butter; Melted; then Cooled to Room Temperature |
| 5 |
|
Eggs; Slightly Beaten |
| 1 |
|
Orange Rind; Grated; (Approx. 2 Tbs.) |
| 3 |
c |
All-purpose Flour; Sifted |
| 1 1/4 |
c |
Water |
| 2 1/2 |
c |
Granulated Sugar |
| 1 1/3 |
c |
Rum |
|
|
Non-Alcohol Substitute: Apple Juice with 2 tsp. Rum Extract |
INSTRUCTIONS
CAKE INGREDIENTS
SYRUP INGREDIENTS
Sprinkle the dry yeast over the warm water in a large bowl and stir until
the yeast is dissolved. Let stand for 5-minutes. Add salt, sugar, milk,
butter, eggs and orange rind to the yeast and mix until batter is smooth.
Gradually add the flour to the batter and continue to mix thoroughly until
the batter is smooth and shiny. Cover the bowl with a clean, damp kitchen
towel and let rise in a warm place until the batter has doubled in volume,
approximately 1-hour.
Generously grease a ring mold or bundt pan. Beat the risen dough for
2-minutes and then transfer the dough to the baking pan. Let the batter
rise, uncovered in a warm place until it has doubled in volume, again.
Approximately 30 to 35-minutes. Batter should now reach the top of the mold
or pan.
Posted to JEWISH-FOOD digest V97 #326 by BNLImp <BNLImp@aol.com> on Dec 16,
1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”