Babkas
Yield
10 servingsPrep
10 minCook
30 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
soft |
|
| ½ | cup |
sugar
|
|
| 10 | each |
egg yolks
|
*
|
| 2 | packages |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon zest
|
|
| 1 | cup |
milk
room temperature |
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
golden raisins
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
soft |
|
| 118 | ml |
sugar
|
|
| 1E+1 | each |
egg yolks
|
*
|
| 2 | packages |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 5 | ml |
salt
|
|
| 15 | ml |
lemon zest
|
|
| 237 | ml |
milk
room temperature |
|
| 1.3 | l |
all-purpose flour
|
|
| 237 | ml |
golden raisins
|
|
| 1 | x |
powdered 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 5½ cups of flour until a soft dough forms.
Turn out on lightly floured work surface, knead 8 to 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℉ (180℃) F oven 25 to 30 minutes, or until well browned.
Invert on rack.
Sprinkle with confectioner's sugar.
Tastes better eaten within a couple of days.
