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Babka #2

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  • 5 1/2 c Flour; (up to 6-1/2)
  • 2 pk Yeast
  • 1/4 c Warm water
  • 1 c + 2T. sugar
  • 1 ts Salt
  • 3 Eggs; slightly beaten
  • 1/2 c Butter
  • 1/4 c Butter; melted
  • 1 c Milk
  • 1/4 c Oil
  • 3/4 c Sugar
  • 3 tb Cinnamon
  • 3/4 c Golden raisins
  • 3/4 c Walnut pieces


Put 3 cups flour into a large bowl. Make a well in the center. Dissolve yeast in warm water mixed with 2 T. sugar. Allow yeast to proof. Pour into well. Add 1 cup sugar and the salt.
Melt 1/2 cup butter into the milk. Remove from heat and mix in the oil. Beat the butter mixture into the flour a little at a time., alternating with the eggs. Then beat in 2-3 cups more flour until the mixture is no longer sticky.
Knead on floured surface for 8-10 minutes until smooth. Oil a large bowl. Roll the dough in the bowl until all surfaces are covered with oil. Cover with a tea towel and let rise in a warm place until double in size. Punch down dough and turn out on the counter. Cover and let rest for 10 minutes.
Divide the dough into 4 parts. Roll each part into a rectangle 1/8" thick. Brush with melted butter. Combine topping ingredients and sprinkle on rectangles. Roll each like a jelly roll and place around a greased tube pan. Cover and let rise again until double in size. Brush top of babka with melted butter.
Bake in a 300 degree oven for 1 hour. Remove from pan and let cool on a a cooling rack.
Posted to JEWISH-FOOD digest Volume 98 #023 by Rugelah <> on Jan 12, 1998