2 tsp. sugar
1/3 c. warm water
2 pkg. fresh yeast
1 c. scalded milk (lukewarm)
1 c. flour
1/2 c. butter
1 1/2 c. sugar
6 eggs
1 tsp. salt
1 1/2 tsp. pure vanilla
grated rind of 1 lemon
4 1/2 to 5 c. sifted flour (more may be needed)

Dissolve the yeast in warm water (about 110°F) and sprinkle 2 tsp. of the sugar on top. Let stand until foamy. Combine the lukewarm milk and 1 cup of the flour.

Beat in the yeast; cover and let the sponge rise until light and bubbly (30 minutes or more).

Melt the butter; add sugar, salt, vanilla and lemon rind. Keep lukewarm.

Beat eggs on medium speed. Add melted butter and mix well.

Stir in the yeast sponge. Gradually add flour and knead in the bowl for about 10 minutes (dough will be soft).

Cover and allow to rise in a warm place until double in size (about 1 1/2 hours). Punch dough down and let rise again for another 45-60 minutes.

For Babka: Grease desired pans (coffee cans, loaf pans, Bundt pans, etc). Place desired amount of dough into pans. Let rise in pans for 45 minutes.

Bake in a preheated 375°F oven for 10 minutes.

Reduce heat to 350°F; brush tops of Babkas with a beaten egg yolk and continue baking for 30 minutes longer, or until done.

This same sweet dough may be used for coffee cakes, sweet rolls, pecan rolls or cinnamon rolls.

Submitted by: CM