Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 3 packs | (0.25-oz) active dry yeast |
| ¾ cup | Warm water (110f; 45c) |
| 1 tablespoon | Plus |
| 1 cup | Sugar |
| 7¾ cup | All-purpose flour; about |
| 1½ cup | Milk |
| 1¼ cup | Unsalted butter or margarine |
| 6 \N | Eggs |
| 2 \N | Egg yolks |
| 1½ teaspoon | Salt |
| 2 \N | Egg whites |
| ¼ cup | Sugar |
| ½ cup | All-purpose flour |
| 1 teaspoon | Ground cinnamon |
| ¼ cup | Unsalted butter or margarine chilled |
| 2 \N | Egg whites |
| 1½ cup | Sifted powdered sugar |
| ½ teaspoon | Lemon juice |
TOPPING
POWDERED-SUGAR ICING
From: "Shirley A. Knapp" <sk19+@...> 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 ½ 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 4-½ 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 ½. 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 1-¼ 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.
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