5 egg yolks
1/2 c. butter (1 stick)
1 c. sugar
2 pkg. yeast (1 3/4 tbsp.)
1/3 c. warm water
1/2 tsp. sugar
2 c. milk (scalded & cooled)
1/2 tbsp. salt
6 c. flour
1/2 tsp. almond extract
1 tbsp. vodka
3/4 c. white raisins (optional)

Mix egg yolks, butter and sugar. Add milk, salt, flour (1 cup at a time), almond extract and vodka. In a glass mix yeast, warm water and 1/2 teaspoon sugar. Add white raisins, if desired.

Knead for about 10 minutes on a floured surface. Grease a bowl with Crisco, put dough in it and flip the dough over (to grease the other side). Cover with a cloth and put in warm place to rise until double (about 1 1/2 hours). Punch dough down.

Grease and flour 3 clay flower pots, then line them with wax paper (including a circle of wax paper on the bottom) and grease and flour the wax paper. Divide dough into thirds for each pot (place each third in a flower pot). Punch down to avoid air holes. Let rise again until dough is about even with the top of the pot. Bake about 60 minutes at 300 degrees.