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Babkas


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Bread Ethnic

Ingredients:

  • 3/4 c Butter,soft
  • 1/2 c Sugar
  • 10 Egg yolks
  • 2 pk Active dry yeast
  • 1/4 c Warm water
  • 1 ts Salt
  • 1 tb Lemon rind
  • 1 c Milk,room temperature
  • 5 1/2 c Flour
  • 1 c Golden raisins
  • Confectioner's sugar

Directions:

In large bowl, cream butter and sugar until light and fluffy. Beat in yolk, one at a time, until pale and fluffy. In small bowl, soften yeast in water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups of flour until a soft dough forms. Turn out on lightly floured work surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins. Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered) Bake in 350 F oven 25-30 minutes, or until well browned. Invert on rack. Sprinkle with confectioner's sugar. Tastes better eaten within a couple of days. Two Babkas, 10 servings each.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini