Ingredients:
150
grams fresh yeast (3 small squares)
1
tablespoon sugar
2
cups milk, scalded and cooled to lukewarm
2
tablespoons flour
Mix
yeast cakes, sugar, and flour in lukewarm milk; stir until dissolved. Cover
bowl and let stand in warm place to work until bubbly, about 1 ½ half hours.
15
egg yolks
2
cups powdered sugar, sifted
8
cups flour, sifted
1
teaspoon salt
1
teaspoon vanilla
grated
rind of 1 lemon
1
¼ cups butter, softened
1
cup golden raisins, lightly floured
Directions:
Beat
the egg yolks until thick; add confectioners' sugar, mixing in until thoroughly
blended. Add yeast mixture to yolk mixture; mix well. Stir in flour, salt,
vanilla, and grated lemon rind; knead together until the mixture is smooth. Add
the softened butter, kneading it in a little at a time. Continue kneading the
dough until it no longer sticks to your hands. Knead in raisins, Cover with
plastic wrap and a bath towel and set in a warm place to rise until doubled in
height. Punch dough down to release air. Grease hands with butter and shape
dough to fit greased round baking containers (four 1-lb coffee cans work well)
approximately 1/3 full. Let rise until doubled in height. Bake in a preheated
oven at 400F for 8 minutes; turn oven down to 300F and continue baking for 45
minutes. Yields 4 cakes.
*
If desired, use only ½ cup raisins and add 2 ounces blanched chopped almonds
and 2 ounces finely diced candied orange peel; mix these in near the end of
kneading.
Bon Appetit!
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