Preparation:
Place yeast in a small mixing bowl and pour warm water over it. Stir with a
spoon to break up the yeast. Set aside for 3 to 5 minutes to proof.
In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir
until
melted. Remove from heat and let stand to cool until lukewarm.
In a large mixing bowl, beat 4 eggs and all 4 egg yolks with an electric
mixer. Add sugar and salt, and continue to beat until the mixture is thick
and
pale. Add vanilla, orange-flavored liqueur (if used), orange and lemon zest,
and the yeast mixture. Blend again.
Gradually beat in 4 cups flour. Add milk mixture alternately with 4 more
cups
flour while beating on medium speed. Add up to an additional 1 cup flour if
the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden spoon until
the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.
Transfer dough to a large buttered bowl, and turn to coat. Cover with
plastic
wrap and place in a warm area until dough rises enough to reach the top of
the
bowl, usually about 1 or 2 hours. Punch the dough down, re-cover the bowl,
and
allow to rise again.
Lightly butter 3 angel food or ring cake pans. In a small bowl, combine 1
cup
flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form
crumb topping. Sprinkle evenly between the baking pans.
Punch the dough down again. Turn out onto a lightly floured surface. Knead
for
1 minute. Cut into thirds, and transfer dough to prepared pans. Cover
loosely
with plastic wrap. Allow to rise to the top of pan. Beat the remaining egg,
and brush the top of the dough.
Bake in a pre-heated 350-F degree oven until golden brown and hollow
sounding
when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling
rack
so bread does not stick to the pan. Cool and store in air-tight bags to
preserve. May freeze for up to 90 day |
