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1 tsp. rum extract 1/4 lb. melted butter 1/3 raisins, scalded and drained.
Combine yeast, sugar, and lukewarm milk; stir and let stand 5 minutes. Stir in 1 cup flour; let stand in warm place until doubled. Beat 6 egg yolks with 2/3 cup sugar; add remaining flour; yeast mixture; orange rind, and extracts. Knead 5 minutes. Gradually add melted butter; continue kneading 5 minutes or until smooth. Add raisins and knead dough until no longer sticky to fingers. Place in 2 buttered and floured babka or bundt pans. Cover with towel and let rise until doubled in size, about 1 hour. Bake in 350 degree oven 45 minutes. Remove from pans when cooled. Top with icing made with 1 cup confectioner’s sugar and 1 T. each hot water and orange juice.
Koulich
1 pkg. active dry yeast 2 T. warm water 1/3 cup sugar, divided 3/4 cup scalded milk 3 cups flour, divided 2 egg yolks 1/2 tsp. salt 1/2 cup butter, melted 2/3 cup raisins 1/3 cup mixed candied fruits and rinds(optional) 1/3 cup slivered almonds
Glaze 1/2 cup powdered sugar 1-2 T. milk or lemon juice 1/4 tsp. vanilla or almond extract
Dissolve yeast in warm water with 2 tsp. of the sugar. When scalded milk has cooled, add to yeast with 1 1/2 cups flour; beat until smooth. Cover and let rise 30 minutes. Add egg yolks, remaining sugar, salt, and butter. Beat, then add remaining flour. Turn out onto lightly floured board and knead 8 to
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