| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soft butter or margarine |
| 1/2 |
c |
Sugar |
| 5 |
|
Egg yolks (save 1 yolk separately for an egg wash) |
| 1 |
pk |
Active dry yeast or 1 cake compressed yeast |
|
|
Water* |
| 1 |
|
Lemon, Grated rind of |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
c |
Milk, scalded and cooled to lukewarm |
| 4 |
c |
All-purpose flour (about) |
| 1 |
c |
Golden raisins |
| 1/4 |
c |
Sliced blanched almonds (I always use more and cover the whole top) |
INSTRUCTIONS
Cream butter and sugar in large bowl. Beat 4 egg yolks until thick and
lemon-colored. Stir into creamed mixture. Soften yeast in 1/4 cup water.
*Use very warm water (115#F) for dry yeast; use lukewarm (80#F to 90#F) for
compressed. (I also proof my yeast by adding a teaspoon of sugar.) Add to
mixture with the lemon rind. Beat in salt and cinnamon. Add milk and flour
to make a soft dough. Stir in raisins. Knead in bowl until dough no longer
sticks to the hands. (I let my Oster Kitchen Center do most of the kneading
and then finish by hand.) Cover dough and let rise in a warm place until
doubled in bulk (about 2 hours). Punch down dough and let rest 10 minutes.
Butter a 3-quart bundt pan and shape dough to fit it. Put dough into pan,
cover and let rise again until doubled (about 1 1/2 hours). Beat remaining
egg yolk slightly with 2 tablespoons of water. Brush on raised dough and
sprinkle with almonds. Bake in preheated moderate oven (350#F) for about 30
minutes. Remove from oven and cool on rack.
Posted to EAT-L Digest 27 Jan 97 by "Raymond F. Falcon"
<rfalcon@MAILER.FSU.EDU> on Jan 28, 1997.
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