Ingredients
| 3 | cakes fresh yeast | | 1 tbsp. | sugar | | 2 cups | milk, scalded and cooled to lukewarm | | 2 tbsp. | flour | | 15 | egg yolks | | 2 cups | confectioners' sugar, sifted | | 8 cups | flour, sifted | | 1 tsp. | salt | | 1 tsp. | vanilla | | 1 | lemon, grated rind of | | 1-1/4 cup | butter, softened | | 1 cup | golden raisins, lightly floured |
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Instructions
Mix yeast cakes, 1 tbs. sugar, and 2 tbs. flour in 2 cups lukewarm milk; stir until dissolved. Cover bowl and let stand in warm place to work until bubbly, about 1-1/2 hours.
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 400°F for 8 minutes; turn oven down to 300°F and continue baking for 45 minutes.
Author's Comments
Variation: if desired, use only 1/2 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.
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