Happy New Year'S Cake
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Sugar||6 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Sifted flour||6 Cup (96 tbs)|
|Ground mahlepi||1 Tablespoon|
|Butter||3⁄4 Cup (12 tbs), melted and cooled|
|Melted butter||2 Tablespoon|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Beaten egg||1 , beaten|
|Sesame seeds||1⁄2 Teaspoon|
|Yeast||2 Tablespoon (2 Packages)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
Stir in the 1/2 cup plus 2 tablespoons sugar, salt, and butter.
Cool to lukewarm.
Measure into a bowl the lukewarm water and the 2 tablespoons sugar.
Sprinkle in the yeast.
Let stand until softened, 5 to 10 minutes.
Stir in the lukewarm milk mixture.
Stir in the beaten eggs.
Slowly add and stir in 3 cups of the flour.
Beat until smooth.
Add the mahlepi.
Add and stir in an additional 2 to 3 cups flour.
Turn out dough on a lightly floured board and knead until smooth.
Place dough in a greased bowl and brush top lightly with melted butter.
Cover with a clean towel and let rise in a warm place, free from drafts, until dough has doubled in bulk, about 1 hour and 25 minutes.
Punch down dough and knead lightly.
Form into two 9 inch cakes.
Place in cake pans, cover with a clean towel, and let the cakes rise in a warm place for about 1 hour.
When cakes have risen, brush tops with beaten egg, sprinkle with sesame seeds, and decorate with blanched almonds.
Bake in a 375 degree preheated oven for 40 to 45 minutes or until cakes are a deep golden brown.