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Mix the contents of one envelope of yeast with 1 tablespoon of sugar and 2 tablespoons of flour. Add to one quarter cup of lukewarm water and set aside to rise.
In large kettle, scald (not boil) 2 cups of milk. Remove from heat and add 3/4 cup (6 oz.) of butter and 1 cup of sugar. Mix till butter and sugar melt. Then add 1 1/2 teaspoon of salt and 3/4 teaspoon of nutmeg. When almost cooled to room temperature, add four well-beaten eggs and yeast mixture which should have raised by this time.
Then add a total of seven cups of flour. (Add five at one time with a hand mixer and then add another 1 1/2 and mix by hand.) In the meantime, run 1-2 cups of raisins (depends on how much you like raisins) under hot water in a colander so that they will become soft. When they have drained, sprinkle and toss them (right in the colander) with 1/2 cup of flour. (you will lose some of the flour through the strainer.) Then add them and approximately another 1/4 cup of flour to batter. Mix well until blended. Let rise in warm place til double or more, covered with wax paper and a towel. Then transfer to three standard loaf pans that have been greased and floured. Be sure to mix dough thoroughly before transfering to baking pans to knock down action of yeast. Let rise again till double. You can cover them with wax paper and a towel again, but remove when the dough gets near the top so that it will not stick to the paper). Then remove them from the oven and then preheat oven to 325-degrees. (Treat them carefully at this point and don't jolt them or they will fall." Carefully spread melted butter on surface of loafs. Then sprinkle with a topping made of sugar, butter and flour on a 1:1:2 proportion. Transfer carefully to heated oven.
Bake at 325-degrees for 30-40 minutes. (35 is usually about right.)
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