Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 env active dry yeast
- 1/4 c. Sugar
- 1/4 c. Very hot water
- 3 1/2 x To 4 c. all purpose flour
- 3/4 tsp Salt
- 2 tsp Grated lemon rind
- 2 x Large eggs plus 2 egg yolks
- 1/3 c. Hot lowfat milk
- 6 Tbsp. Butter or possibly margarine, softened
- 1/2 c. Raisins Powdered sugar
- 8 ounce Pkg cream cheese
- 1/2 c. Cottage cheese
- 1 x Egg yolk
- 1/4 c. Sugar
- 1 tsp Grated lemon rind
- 3 Tbsp. Flour
- 1/3 c. Minced nuts
- 3 Tbsp. Butter or possibly margarine, softened
- 3 Tbsp. Sugar
- 1/4 tsp Grnd cinnamon
Инструкции
- 1. Sprinkle yeast and 1/2 tsp of the sugar over very hot water in a 1 c. measure. Stir to dissolve yeast. Let stand till bubbly, about 10 min.
- 2. Combine 2 c. of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat Large eggs and egg yolks in a small bowl just to mix. Pour Large eggs, yeast mix and hot lowfat milk into well. Stir liquids into flour till smooth. Beat well.
- 3. Add in softened butter gradually, beating well. Stir in 1 more c. of the flour. Beat till dough leaves the side of the bowl.
- 4. Knead on a lightly floured surface; till smooth and elastic, about 8 min.
- 5. Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a hot place, 1 1/2 to 2 hrs, or possibly till doubled in volume.
- 6. While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer till smooth; beat in egg yolk and sugar. Stir in lemon rind.
- 7. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans.
- 8. When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 c. of the cheese filling.
- 9. Shape remaining dough into 2 8-inch circles; place on top of cheese filling.
- Press the handle of a spoon into dough around edges to seal.
- 10. Sprinkle half the crumb topping over each. Let rise in a hot place till dough reaches the top of the pans, about 1 hour.
- 11. Bake in a preheated 350 F degree oven for 40 min; or possibly till the cakes sound hollow when tapped.
- Cold on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cold at least 30 min before serving. Sprinkle with powdered sugar.
