Ingredients: |
Ingredients: 1 1/2 c. whole milk
1 1/2 sticks butter, softened
2 packages dry yeast
1/4 c. warm water
3 large eggs
3 egg yolks
3/4 c. sugar
1 tsp. salt
1 tbs. orange rind
1/2 tsp. lemon rind
1 tbs. orange liqueur (Grand Marnier, etc.)
1 tsp. vanilla
8-9 c. unbleached flour, sifted
1/2 c. slivered almonds
1/2 c. each dark and golden raisins
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Directions: |
Directions:Heat milk until bubbles form on sides of saucepan. Stir in butter until melted. Remove from heat and cool unit lukewarm. Sprinkle yeast over warm water. Let stand for 2-3 minutes or until foamy. Meanwhile, in a large mixing bowl, beat eggs, egg yolks, and sugar until smooth. Add the salt, orange & lemon rinds, vanilla, and lukewarm milk/butter mixture and stir well. Stir in yeast. Add flour, mixing in one cup at a time. Turn out dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Knead in almonds and raisins. Generously butter a large bowl. Put dough in bowl and turn to coat with the butter. Cover bowl with a sheet of buttered wax paper, then a towel. Place bowl in warm, dark place and allow dough to double, about one hour. Remove towel and wax paper; punch down dough, recover with another sheet of buttered wax paper and the towel, Allow dough to double again in a warm, dark place for another hour. Butter 3 - 9 to 10 cup Kugelhoff, streusel or tube pans. Remove dough from bowl, divide into 3 equal portions. Form each portion into a 18 inch rope. Arrange each rope in a pan. Cover each pan and let rise to double, about 45 minutes. Preheat the oven to 350°. Make a streusel topping by mixing 1/2 stick softened butter, 1/4 c. sugar, 1/2 tsp. cinnamon in a bowl. Stir in 1/2 c. chopped blanched almonds and 1/2 c. flour, mixing until crumbly. Sprinkle each pan with 1/3 of the streusel mixture. Bake at 350° for 30 - 40 minutes or until cakes sound hollow when tapped. Remove from oven, turn out on racks to cool.
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