| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 2 | Loaves frozen bread dough | |
| defrosted | ||
| 1/2 | c | Butter or margarine, melted |
| Cinnamon | ||
| Nutmeg, ground |
INSTRUCTIONS
Tho not a real traditional babka, I thought you might like this as it certainly fills the eay-to-make requirement. Start assembling this about 6-8 hours before you want to serve it. Cut each loaf into 16 pieces. Combine rest of the ingredients. Roll each piece of dough in the butter mixture and place in a tube pan. Do not use the kind of pan that has a removable bottom. Allow to rise at room temperature overnight or 6-8 hours. Bake at 350 degrees for 1/2 hour. Invert on plate and just pull the pieces apart. It is much better warm. Posted to JEWISH-FOOD digest V97 #033 by "Judy Sherman" <jsherman@ici.net> on Jan 27, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 818
Calories From Fat: 810
Total Fat: 92.2g
Cholesterol: 244mg
Sodium: 12.7mg
Potassium: 33.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 1g