3 pk (0.25-oz) active dry yeast
3/4 c Warm water (110f; 45c)
1 tb Plus
1 c Sugar
7 3/4 c All-purpose flour; about
1 1/2 c Milk
1 1/4 c Unsalted butter or margarine
6 Eggs
2 Egg yolks
1 1/2 ts Salt
2 Egg whites
TOPPING
1/4 c Sugar
1/2 c All-purpose flour
1 ts Ground cinnamon
1/4 c Unsalted butter or margarine
-chilled
POWDERED-SUGAR ICING
2 Egg whites
1 1/2 c Sifted powdered sugar
1/2 ts Lemon juice
From: “Shirley A. Knapp” sk19+@andrew.cmu.edu
Date: 20 Feb 1994 09:18:10 -0500
Recipes taken from POLISH COOKING, Marianna Olszewska Heberle This dessert,
a cross between cake and sweet bread, is often baked for Easter.
Grease side and bottom of 2 (10-inch) tube pans. Prepare Topping; set
aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1
tablespoon sugar and 1/2 cup flour; stir to combine. Cover; let stand in a
warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine
in a small saucepan until melted. Let stand until mixture cools to warm. In
a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and
frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
Gradually beat in 4-1/2 cups flour. Stir in enough remaining flour to make
a soft dough. Turn out dough on a lightly floured surface. Knead dough into
a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each
greased pan. Cover with a damp cloth; let rise in a warm place, free from
drafts, until doubled in bulk, about 2 hours. Preheat oven to 350F (175C).
Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg
whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55
minutes or until a wooden pick inserted in center comes out clean. Cool
cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on
racks. Frost with Powdered-Sugar Icing, if desired. Makes 2 (10-inch)
cakes.
Topping: In a small bowl, combine sugar, flour and cinnamon. Using a pastry
blender or 2 knives, cut in butter or margarine until mixture resembles
crumbs.
Powdered-Sugar Icing: The thin, satin-smooth crust of this icing is a nice
complement to cookies, mazurkas and cakes. In a medium bowl, beat egg
whites until frothy. Gradually add powdered sugar, beating constantly. Beat
10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing
stands up in soft peaks. Makes about 1-1/4 cups icing.
Variation: Add food coloring or flavorings, such as 1 teaspoon sifted
unsweetened cocoa powder or vanilla extract. Use a little more sugar if
liquids are added.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings