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warm liquid, almond extract, and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 3-3 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in remaining flour until dough is smooth and elastic (approximately 10 minutes).' Place dough in greased bowl; cover loosely with plastic wrap and towel. Let rise in warm place until doubled in bulk, about 1-1 1/2 hours. Punch down dough several times to remove all air bubbles. Allow dough to rest on counter, covered with inverted bowl, for 15 minutes. Divide dough into 18 pieces. To shape doves, form each piece into a pencil-shaped 10inch roll which is slightly thicker at both ends; tie in knot. To form dove tail, flatten lower thick end of knot and make several slashes to resemble feathers. Shape upper thick end of knot into a round head. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size (about 25-35 minutes). Heat oven to 375 degrees. Bake 14-18 minutes or until light golden brown.
In small bowl, combine margarine and honey; brush over doves immediately after removing from oven. Return to oven and bake an additional 5 minutes. Place currants on doves to resemble eyes. Insert almonds to resemble beaks. Remove from cookie sheets. Cool on racks. Sprinkle with powdered sugar or frost with white glaze or frosting, as preferred.
Babka
2 pkg. active dry yeast 2 T. sugar 1 cup lukewarm coffee cream 4 cups flour 6 egg yolks 2/3 cup sugar 1 T. orange rind 2 tsp. vanilla
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