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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) blanched almonds |
1/2 cup(s) butter |
1/2 teaspoon(s) cinnamon |
1 package(s) dry yeast |
5 egg yolks -1 separated |
4 cup(s) flour |
1 cup(s) golden raisins |
1 grated lemon rind |
1 1/4 cup(s) milk |
1 teaspoon(s) salt |
1/2 cup(s) sugar |
Directions:
1. Measure flour onto waxed paper. Combine 2 cups flour and yeast, sugar, salt and cinnamon in a large bowl. Melt butter then add to milk which should be lukewarm. Add to dry ingredients and beat at low for 2 minutes. Add 4 egg yolks and 1 cup flour. Beat at medium until thick and elastic. Beat in remaining flour. Cover and let rise until doubled. Stir in raisins and lemon rind. Put in well-greased 3 quart flute tube pan or heavy bundt pan. Brush with egg yolk mixed with 2 Tb. water. Sprinkle with almonds and let rise uncovered 1 hour. Bake at 350 degrees for 40 minutes. Turn out of pan and turn upright to cool.
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