Yield: 20 Servings
|3 packs||(0.25-oz) active dry yeast|
|¾ cup||Warm water (110f; 45c)|
|7¾ cup||All-purpose flour; about|
|1¼ cup||Unsalted butter or margarine|
|2 \N||Egg yolks|
|2 \N||Egg whites|
|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|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .