| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Cakes, Holidays, Jewish | 1 | Servings |
INGREDIENTS
| 3 | c | All-Purpose Flour |
| 1/2 | c | Granulated Sugar |
| 1 | pk | Active Dry Or Rapid-Rising Yeast |
| 1/2 | ts | Salt |
| 3/4 | c | Milk |
| 1 | Stick Butter Or Margarine | |
| 1/4 | c | Water |
| 3 | Egg Yolks; room temp. | |
| 1 | c | Raisins -Lemon Glaze— |
| 1/4 | c | Granulated Sugar |
| 1/4 | c | Water |
| 2 | tb | Lemon Juice |
INSTRUCTIONS
* In large bowl of electric mixer, combine 1 1/2 cups of the flour, sugar, undissolved yeast and salt; stir to mix * In a saucepan, heat milk, butter and water until very warm (120° to 130°) Butter does not need to melt. Gradually add milk mixture to flour mixture. Beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. * Add egg yolks and 1/2 cup flour. Beat 2 minutes on high speed, scraping bowl occasionally. With a spoon, stir in remaining 1 cup flour. * Cover bowl; let batter rise in warm, draft-free place about 1 hour, or until doubled in size. (If using rapid-rising yeast, cover batter; let rest 10 minutes. Proceed with recipe.) * Stir batter down. Mix in raisins. Turn into greased 3-quart Turk's Head, Kugelhopf or tube pan. Cover; let rise in warm, draft-free place about 1 hour, or until doubled in size. * Bake in a preheated 350° oven 35 to 40 minutes, or until done. * While babka is baking, prepare lemon glaze. Combine sugar, water and lemon juice in a saucepan; mix well. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes, or until mixture is syrupy. * When babka is done, remove from pan and place on wire rack. Brush lemon glaze on warm cake. Let cool. Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998
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