| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Ethnic |
2 |
Servings |
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 |
INSTRUCTIONS
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
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