-BASIC DOUGH-
8 c Flour
2 tb Salt
1 c Warm water
1 tb Sugar
1/4 lb Butter
1/2 c Sugar
2 c Milk; almost to the boiling
-point
2 pk Dry yeast
3 Eggs
-CHEESE DOUGH-
2 pk Yeast
1 lb Dry cottage cheese
1 c Yellow raisins
4 Egg yolks
1 c Sugar
1 ts Salt
1 ts Lemon rind
1 ts Baking powder
1/2 c Milk
3 c Flour; sifted
From: nancy lee nlee@BGNET.BGSU.EDU
Date: Thu, 8 Aug 1996 15:49:11 -0400
BASIC DOUGH: Dissolve yeast in 1/2 cup water and 1 Tbsp. sugar. Set aside
for 5 minutes. Pour milk over sugar and butter, add balance of water. Cool
to lukewarm. Sift flour into bowl, add salt eggs, milk mixture and yeast.
Knead dough until smooth and elastic. Let rise until double in bulk (about
2 hours) in a war spot.
CHEESE DOUGH: Dissolve yeast in warm milk to which 1 Tbsp. sugar has been
added and let stand for 5 minutes. Mix cottage cheese with spoon until
smooth. Add raisins and yeast mixture. Add unbeaten egg yolks remaining
sugar, salt, lemon rind, baking powder, and flour and knead well. Set
aside to rise until doubled (about 2 hours).
When basic dough has doubled in size, turn out lightly to a floured board.
Divide into 4 parts. Let stand on board covered for 15 minutes. Take one
part of bread and lightly punch around the edge so that the denter is
elevated. Take the cheese dough and place around the elevated center then
lightly make an opening in the denter. Join edges of the center with the
outside edges, press carefully so that the cheese dough is completely
covered. Place into a 9 inch tube pan and let rise for about 30 minutes.
Cover dough to prevent drying. Do the same thing with the three over strips
of basic dough. Just before baking dough, brush top with egg yolk. Bake for
10 minutes at 325 degrees, increase temperature to 350 and bake an
additional 40 minutes.
This recipe is from Worden B Raub Jr. and is something this grandmother
made each Easter and took to church in a basket to be blessed. Delicious!
EAT-L Digest 7 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings