3 cups all-purpose flour, * see note
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter or margarine, cut into pieces
1/4 cup water
3 egg yolks
1 cup raisins
Lemon Glaze (recipe follows)
LEMON GLAZE
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
2. Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 350ºF for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; cool.
____________________
Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2 tablespoons lemon juice. Bring to a boil; reduce heat and simmer, stirring, for 3 to 5 minutes or until thicken and syrupy.
Yield: 1 Cake
Notes: *To measure flour: spoon into standard dry ingredient measuring cup; level with straight-edged knife.
Cuisine: Polish
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter or margarine, cut into pieces
1/4 cup water
3 egg yolks
1 cup raisins
Lemon Glaze (recipe follows)
LEMON GLAZE
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
2. Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 350ºF for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; cool.
____________________
Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2 tablespoons lemon juice. Bring to a boil; reduce heat and simmer, stirring, for 3 to 5 minutes or until thicken and syrupy.
Yield: 1 Cake
Notes: *To measure flour: spoon into standard dry ingredient measuring cup; level with straight-edged knife.
Cuisine: Polish
Last edited by a moderator:
