Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 4 cups all-purpose flour, spooned into cup
• 1 pkg. active dry yeast
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup butter or margarine
• 1 1/4 cups milk
• 5 egg yolks, 1 kept separate
• 1 cup golden raisins
• Grated rind of 1 lemon
• 1/2 cup sliced blanched almonds

Directions

1. Measure flour onto piece of waxed paper. Combine 2 cups flour and next 4 ingredients in large bowl of electric mixer. Stir well. Melt butter and add milk. (Mixture should be lukewarm).

2. Gradually add to dry ingredients and beat at low speed, scraping sides of bowl occasionally, 2 minutes. Add 4 egg yolks and 1 cup flour. Beat at medium speed scraping sides of bowl occasionally, 2 minutes or until thick and elastic.

3. With wooden spoon, gradually stir in remaining flour to make a soft dough. Cover and let rise in warm place free from drafts until doubled in bulk. Stir in raisins and lemon rind.

4. Put dough in well-greased 3-quart fluted tube pan or heavy Bundt pan. Brush with mixture of egg yolk, slightly beaten, and 2 Tbsp. water. Sprinkle with almonds and let rise, uncovered, 1 hour.

5. Bake in moderate oven (350 degrees) 30 to 40 minutes. Turn out of pan and turn right side up.. Cool.

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