Monday, January 19, 2009

Golden Crown (Elizabeth Spear)

1 cup milk, scalded
1/2 cup shortening
1/2 cup sugar
2 packages (2 tablespoons) active dry yeast or 2 cakes yeast
2 eggs, well beaten
4 cups flour
Melted butter
Sugar Mixture (below)
Nut-Raisin Mixture (below)

Combine milk,shortening,sugar and salt; cool to lukewarm. Soften yeast in lukewarm mixture. Add eggs and flour; mix thoroughly to a soft dough. Knead on lightly floured surface until dough is elastic. Place in greased bowl. Cover and let rise in warm place until double. Punch down. Let rest 10 minutes. Shape dough into balls the size of golf balls. Roll each in melted butter, then in Sugar Mixture, then Nut-Raisin Mixture. Arrange in well-buttered 9-inch angle food cake pan or Bundt pan. Cover and let rise until dough. Bake at 350 degrees for one hour.

Sugar Mixture
3/4 cup sugar
2 teaspoons cinnamon
Combine sugar and cinnamon; use as directed above.

Nut-Raisin Mixture
1/2 cup chopped walnuts
1/2 cup raisins
Combine nuts and raisin; use as directed above.

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