Basic Dough: Dissolve yeast in 1/2 cup water and 1 Tbsp. Sugar. Set aside for 5 minutes. Pour milk over sugar and butter, add balance of water. Cool to lukewarm. Sift flour into bowl, add salt eggs, milk mixture and yeast. Knead dough until smooth and elastic. Let rise until double in bulk (about 2 hours) in a war spot.

Cheese Dough: Dissolve yeast in warm milk to which 1 Tbsp. Sugar has been added and let stand for 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks remaining sugar, salt, lemon rind, baking powder, and flour and knead well. Set aside to rise until doubled (about 2 hours).

When basic dough has doubled in size, turn out lightly to a floured board. Divide into 4 parts. Let stand on board covered for 15 minutes. Take one part of bread and lightly punch around the edge so that the denter is elevated. Take the cheese dough and place around the elevated center then lightly make an opening in the denter. Join edges of the center with the outside edges, press carefully so that the cheese dough is completely covered. Place into a 9 inch tube pan and let rise for about 30 minutes. Cover dough to prevent drying. Do the same thing with the three over strips of basic dough. Just before baking dough, brush top with egg yolk. Bake for 10 minutes at 325 degrees, increase temperature to 350 and bake an additional 40 minutes.

This recipe is from Worden B Raub Jr. And is something this grandmother made each Easter and took to church in a basket to be blessed. Delicious!

Eat-L Digest 7 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,