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|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Lemon peel||1 Tablespoon, grated|
|Ground cinnamon||1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light raisins||1 Cup (16 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4352 Calories from Fat 1248
% Daily Value*
Total Fat 141 g216.3%
Saturated Fat 71.2 g355.8%
Trans Fat 0 g
Cholesterol 1010.5 mg
Sodium 193.9 mg8.1%
Total Carbohydrates 695 g231.5%
Dietary Fiber 32.5 g129.8%
Sugars 216.2 g
Protein 96 g192.5%
Vitamin A 79.6% Vitamin C 41.3%
Calcium 74.3% Iron 193.2%
*Based on a 2000 Calorie diet
Heat together milk, sugar, butter, and 1/4 tea spoon salt just till warm (115-120°), stirring constantly.
Add to dry mixture; add egg yolks.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise till double (1 1/2 to 1 3/4 hours).
Sprinkle almonds in well-greased 10-inch fluted tube pan.
Shape dough in 8-inch ball.
Make hole in center of dough, stretching it to fit over pan center.
Place in pan, fitting tube through hole.
Cover; let rise till double (about 1 hour).
Bake at 350° for 40 to 45 minutes.