Diane Padula Hurbon, daughter of mistress chef Antoinette Becce Paduda (Aunt Toni to some of us) is person who has apparently really mastered this recipe. Those of us who has stopped making it are having a harder time coming back to it. But Diane figured it out for us. Thank you Diane Hurbon. (Makes 4-5 loaves)Preheat oven to 350 degrees. Grease 4-5 loaf pans or round 9″ laker cake pan, can use parchment paper lining.1. Soak a box of raisins in warm water2. Beat 8 eggs3. Add 2 tsps. vanilla4. Add 1/2 cup melted butter5. In separate bowl, mix 1/3 cup warm water, 1 tbsp. sugar, 2 packages yeast — let bubble to see if yeast is active6. In a large pan or bowl combine:10-12 cups flour (save 1 cup add if sticky)2 cups sugar1 1/2 tsps. saltGrated rind of 2 lemonsTo this add drained raisins and toss through flour — stir until
ingredients are evenly distributed7. Add 2 cups warm milk8. Add egg and yeast mixtures — knead well9. Rub sides and bottom of large bowl with Pam — place dough in center10. Cover and let rise to double bulk in a warm place (est. four hours)11. Take 1/4 or 1/5 of dough, roll out, sprinkle with cinnamon sugar mixture, roll up tight and place in loaf pans or use grated orange rind mixture then place in greased loaf pansCinnamon sugar mixture:1/2 cup sugar and 1 tbsp. cinnamon mixedOrange mixtureGrated rind of two oranges1/2 cup sugarSome small pieces of pulp(Or instead you can make a plain braid shape, or all plain loaves)12. Brush loaves with egg wash (1 egg and 2 tbsps.) — water beaten well13. Cover loaves and let rise to double bulk, approx. 1 1/2 hours14. Bake in 350 degree oven.
