Ingredients
4 to 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 Tbsp. grated lemon peel
1/2 tsp. ground cinnamon
1 1/4 c. milk
1/2 c. sugar
1/2 c. butter
4 egg yolks
1 c. light raisins
1/4 c. chopped almonds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Combine 2 cups of the flour, the yeast, lemon peel and cinnamon. Heat together milk, sugar, butter and 1/4 teaspoon salt just until warm (115° to 120°), stirring constantly. Add to dry mixture; add egg yolks. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough. Knead on floured surface until smooth (5 to 8 minutes). Shape in ball. Place in greased bowl; turn once. Cover; let rise until double (1 1/2 to 1 3/4 hours). Punch down. Sprinkle almonds in well-greased 10-inch fluted tube pan. Shape dough in 8-inch ball. Make hole in center of dough, stretching it to fit over pan center. Place in pan, fitting tube through hole. Cover; let rise until double (about 1 hour). Bake at 350° for 40 to 45 minutes. Makes 1.