1 cup milk
Dissolve yeast in quarter cup of milk and a tablespoon of sugar and add to cooled mixture. Beat well. Let rise until double in bulk.
Add salt to eggs and beat until thick and lemon-colored. Add sugar and continue to beat.
Add to sponge with flavoring and remaining flour. Knead for ten minutes. Add butter and continue kneading for ten more minutes or until dough leaves the fingers. Add almonds and citron peels and mix well.
Let rise until double in bulk. Punch down and let rise again. Punch down and put into fluted tube pan. Butter the pan, press blanched almonds around the sides and bottom. Sprinkle with fine bread crumbs. Fill with dough to cover one-third of the pan and let rise one hour.
Bake 50 minutes at 350°. Sprinkle with colored sugar or baker's confetti.
Recipe Source: Easter Book, The by Francis X. Weiser, S.J.,
Harcourt, Brace and Company, New York, 1954
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