Easter Baba

• 1 c. milk
• 5 to 6 c. flour
• 1/4 c. lukewarm milk
• 2 cakes yeast
• 1/2 c. plus 1 Tbsp. sugar
• 1 c. chopped almonds or fruit peels
• 2 tsp. salt
• 15 egg yolks
• 1 tsp. vanilla
• 1/4 tsp. almond
• 1/2 c. melted butter

1. Scald milk; slowly add 3/4 cup flour to hot milk and beat thoroughly; cool.
2. Dissolve yeast in 1/4 cup milk and 1 tablespoon sugar; add to cooled mixture and beat well.
3. Let rise until double in bulk.
4. Add salt to eggs and beat until thick and lemon colored.
5. Add sugar and continue to beat.
6. Add flavorings and remaining flour.
7. Knead for 10 minutes.
8. Add butter; continue kneading for 10 minutes, or until dough leaves the fingers.
9. Add almonds, fruit peels, or both, if desired.
10. Mix well.
11. Let rise until double in bulk.
12. Punch down and let rise again.
13. Punch down and divide into 2 parts.
14. Place in greased pans, or into fluted tube pan (10-inch).
15. Let rise 1 hour.
16. Bake at 325u0b0
17. for 40 minutes.
18. Decorate with white lucre.
19. Sprinkle with colored sugar or baker's confetti.

milk, flour, milk, cakes yeast, sugar, almonds, salt, egg yolks, vanilla, almond, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727853 (may not work)