4 Tbsp. lukewarm water
1/2 tsp. sugar
1/2 lb. (1 cup) shortening, lard or butter
1 qt. scalded milk
1 1/2 cups sugar
8 egg yolks, beaten until thick and lemon colored
2 tsp. salt
Juice and grated rind of 1 orange
12 cups flour (unsifted, all purpose)
2 cups white raisins (optional)
4 Tbsp. softened butter
8 Tbsp. sugar
12 Tbsp. flour
Sprinkle yeast in
lukewarm water; add sugar. Let stand
until bubbly. Add shortening, sugar, and
salt to scalded milk. Stir in egg yolks,
orange juice, and rind. When the milk
cools to lukewarm add the yeast and flour and mix well. Knead dough until none sticks to hands. Knead in raisins. Let rise in warm place until double. For topping, mix 4 Tbsp. butter, 8 Tbsp.
sugar, and 12 Tbsp. flour together until crumbly. Divide dough into 5 parts. Grease 5 loaf pans. Form each piece of dough into a loaf and put
in pan. Brush each loaf with beaten egg
yolk and sprinkle with 1/5 of topping.
Let rise 1 hour. Bake at 375 degrees for 40 minutes.
This is another recipe from Donadl's mother, Victoria Piotrowski. Use the leftover egg whites to make Meringues, Forgotten Cookies, or Pavlova.
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