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Cinnamon Babka
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Be sure to give yourself a good head start time-wise by starting preparation several hours ahead or even the day before.
Babka:
1/2 cup butter, softened
1/2 cup sugar, plus 1/2 teaspoon
4 egg yolks
1 (.25-ounce) package active dry yeast (2 1/2 teaspoons)
1/4 cup warm water
1 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 cup raisins
Topping:
1 cup sugar
! teaspoon ground cinnamon
1/4 pound butter
1 large egg
2 tablespoons milk
1 cup all-purpose flour
In a large mixing bowl, cream the butter and 1/2 cup sugar until smooth.
In a separate bowl, beat the egg yolks until creamy.
Mix the yeast in warm water with the 1/2 teaspoon of sugar. When this mixture thickens, add it to the egg yolks along with the, milk, vanilla and salt.
Add the yeast mixture to the butter/sugar mixture and mix well. Slowly add the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed.
Turn dough out onto a floured work surface and knead until dough is no longer sticky.
Cover the dough and allow it to rise in a warm place until it doubles.
Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
For the topping, cream the sugar, cinnamon and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with the topping and place in a preheated 350*F (150*C) oven for 30 minutes or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack.
Serves 12 to 15.
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