(1) Scald milk and pour into a large bowl. Slowly add 3/4 cup flour to the hot milk and beat thoroughly. Cool. (2) Dissolve yeast in lukewarm water 5 minutes, then add one spoonful of the sugar and let stand 5 minutes. Add to cooled milk mixture and beat well. (3) Cover and let rise until double in bulk. (4) Add salt to egg yolks. Beat until thick and lemon- coloured (about 5 minutes). Add remaining sugar and extracts and continue beating. Combine egg mixture with milk mixture, beating thoroughly. Add remaining flour and mix well. (5) Knead 10 minutes in bowl. Add butter and continue kneading 10 more minutes, or until dough leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well. (6) Let rise until double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F. (7) Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs. (8) Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or until dough fills pan. (9) Bake at 350 deg. F about 50 minutes, or until hollow sounding when tapped on top.

(Makes 1 baba)

Rating

ingredients.

Contributor Original recipe passed down through the generations and translated from Polish into English by ?

Usenet Cookbook Wielkanoc-2

Edward Chrzanowski Mfcf, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath. Waterloo. Edu or {decvax, att, utzoo}!watmath!echrzanowski