preparation
Dissolve the yeast in the warm water. Cream the butter in a very large bowl and beat in the granulated sugar until it is no longer grainy. Add whole eggs and egg yolks, one at a time, beating well after each addition. Sprinkle in the salt and lemon rind. Add 4 cups of the flour. Mix, then stir in the dissolved yeast. Mix in 2 more cups of flour and as much of the last cup as you need to make a dough. Turn out on a floured board and knead for 7 to 8 minutes until smooth and elastic. Add a little more flour if dough seems sticky. Put dough in a buttered bowl, butter the top and cover. Let the dough rise until doubled, about 1 1/2 hours. Punch down and pat into flattened round. Mix cranberries, hazelnuts, raisins and brown sugar. Scatter mix on dough and knead into dough until evenly distributed. Cut dough into 3 pieces and shape each piece into a round. Put rounds in well buttered 1 pound coffee cans or shortening cans. Cover and let rise until it reaches top of can and is rounded at top. Bake in a preheated 350° oven for 45 minutes to 1 hour or until the loaves test done. Remove them from cans and put them on a rack. Brush the tops with melted butter. These are also good iced or glazed. |