Ingredients
¼ozactive dry yeast
¾cupgranulated sugar,divided
1cupwarm milk,warm
4cupsall purpose flour,divided
3large whole eggs,separated
2egg yolks
½tbspbrandy
½tspsalt
10tbspbutter,melted, cooled
½cupblanched almonds,slivered, coarsely ground
¼cupraisins
1tbspwater
¾cupconfectioner’s sugar
1tbsplemon juice
¼ozactive dry yeast
¾cupgranulated sugar,divided
1cupmilk,warm
4cupsall purpose flour,divided
3largewhole eggs,separated
2egg yolks
½tbspbrandy
½tspsalt
10tbspbutter,melted and cooled
½cupblanched almonds,slivered, coarsely ground
¼cupraisins
1tbspwater
¾cupconfectioner’s sugar
1tbsplemon juice
Preparation
Stir together the yeast, ¼ teaspoon of sugar, and warm milk in a large bowl and let stand for about 10 minutes until foamy.
Stir in 1½ cups of flour and cover bowl tightly with plastic wrap. Let stand in a warm place for about 1 hour until doubled.
Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed for 2 to 3 minutes until mixture is thick and pale. Beat in the brandy and salt.
Stir the yeast dough to deflate. Add the yolk mixture and butter, then stir until well blended.
Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold the whites into the batter, then stir in the remaining 2½ cups of flour.
Cover the bowl and let rise in a warm place for about 1 hour 10 minutes, until doubled.
Stir the dough to deflate, then stir in almonds and raisins.
Butter 4 clean coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans.
Let dough rise in cans, covered with a towel, for about 1 hour until the dough is about half an inch from rim.
Preheat the oven to 350 degrees F.
Whisk together the remaining yolk and water, and lightly brush over tops of dough.
Bake loaves in cans for 35 to 40 minutes until tops are golden brown. Turn loaves out onto a rack, turn right side up, and let cool completely.
Sift powdered sugar into a bowl, then stir in lemon juice. Spread the glaze over tops of loaves, letting it drip down the sides.
Let loaves stand until icing is set. Then, serve and enjoy!
Stir together yeast, ¼ teaspoon sugar, and warm milk in a large bowl and let stand for about 10 minutes until foamy.
Stir in 1½ cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place for about 1 hour until doubled.
Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed for 2 to 3 minutes until mixture is thick and pale. Beat in brandy and salt.
Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended.
Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining flour. Cover bowl and let rise in a warm place for about 1 hour 10 minutes, until doubled.
Stir dough to deflate, then stir in almonds and raisins.
Butter 4 clean coffee cans. Line bottom of each with a round of parchment or wax paper.
Dust insides with flour, knocking out excess. Divide dough evenly among cans.
Let dough rise in cans, covered with a towel, for about 1 hour until dough is about half an inch from rim.
Preheat oven to 350 degrees F.
Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans for 35 to 40 minutes until tops are golden brown.
Turn loaves out onto a rack, turn right side up, and let cool completely.
Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides.
Let loaves stand until icing is set.
