Preparation info

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Appears in

Treasured Polish Recipes for Americans

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

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  • ½ cup soft butter
  • ½ cup sugar
  • 4 egg yolks
  • 1 cup milk, scalded
  • 1 cake yeast
  • Grated rind of 1 lemon
  • ¼ cup lukewarm water
  • 4 cups flour
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup white raisins
  • 1 egg yolk, beaten
  • 2 tablespoon water
  • ¼ cup chopped almonds


Mix butter and sugar in large mixing bowl. Add salt to egg yolks and beat until thick. Add to sugar and butter mixture. Add yeast softened in ¼ cup lukewarm water. Add lemon rind and cinnamon. Add flour alternately with milk and beat well to make smooth batter. Add raisins and knead with your hand until batter leaves the fingers. Let rise in warm place until double in bulk (about 1 ½ hours). Punch down and let rise again until double in bulk. Butter fluted tube pan generously, sprinkle with fine bread crumbs, and fill with dough. Brush with mixture made by beating 1 egg yolk with 2 T water. Sprinkle with almonds, let rise and bake 30 minutes in 350° oven.