| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
FILLING
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 <Rugelah@aol.com> on
Jan 12, 1998
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