- 4 cups flour
- 1 packet dried yeast (21⁄2 teaspoons)
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup butter
- 1 1⁄4 cups milk, lukewarm
- 5 egg yolks, keep one separate
- 1 cup golden raisins
- rind from 1 fresh lemon
- 1⁄4 cup almonds, sliced and blanched
Combine 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
Melt butter and add lukewarm milk.
Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
Add 4 egg yolks and 1 more cup of flour.
Beat at medium speed 2 minutes or until think and elastic.
Gradually stir in last cup of flour with wooden spoon, making a soft dough.
Cover and let rise until double.
Stir in raisins and lemon rind.
Put in a well greased Bundt pan.
Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
Sprinkle almonds over the top and let rise for one hour uncovered.
Preheat oven to 180°C and bake for 30-40 minutes. Turn out of pan and cool on rack.
Recipe found on: food.com
So that the egg whites don’t go to waste, try this meringue recipe – it’s almost time for Eton mess!