Babka (yeast cake)
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Babka (yeast cake)
  Bread    Cakes  
Last updated 6/12/2012 1:05:39 AM. Recipe ID 30754. Report a problem with this recipe.
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      Title: Babka (yeast cake)
 Categories: Bread
      Yield: 20 Servings
      2 tb Margarine
      2 tb Sugar
    1/4 c  Flour

      2    Yeast cakes
      1 tb Sugar
    1/2 c  Warm water
    1/4 lb Margarine
      1 c  White raisins
      6 c  Flour (stir before
      1 c  Milk
      9    Egg yolks
      1 c  Sugar
    1/4 ts Salt

      1    Egg; slightly beaten
  1 1/2 c  Cottage cheese
      3 tb Granulated sugar
    1/2 ts Vanilla
      1 ts Grated lemon rind
  From: (Diane M. Wojewocki)
  Date: Thu, 24 Feb 94 11:11:26 PST This recipe came from a small book
  simply called "Polish Cook Book" written by the children of Anna
  Dziengiel Pieklo and dedicated to her.  I have made it and it is
  absolutely delicious. Having grown up in a VERY Polish family, this
  is the closest recipe I've found to the Babka I grew up on!
  TOPPING:  Melt 2 tbs. margarine in a pan.  Remove from heat and add 2
  tbs. sugar and 1/4 cup flour.  Stir with a spoon to combine, then
  work with your fingers until you achieve a crumb topping.  Set aside.
  Break up yeast in a bowl and mix in 1 tbs. sugar.  Combine well until
  it liquefies.  Stir in water.  Set aside.  Combine margarine with
  milk and heat to scald. Cool to lukewarm.
  Use a large bowl to beat egg yolks with sugar and then add the milk
  mixture. Stir in the salt, raisins and yeast. Add the flour all at
  once. Beat with a wooden spoon until smooth. Add additional 1 1/4 to
  1 1/2 cups of flour and mix it in well with your hand. Knead on a
  lightly floured surface about 10 minutes.
  Round up the dough in a greased bowl, turn greased side up.  Cover
  with damp towel and let rise in a warm area approximately 2 1/2 hrs.
  (bulk will double.) Punch down and let rise 1 1/2 hrs. or until
  double. Grease 10" tube pan. Punch down dough and place it in tube
  pan, cover, and let rise for an hour or until double. Brush top with
  1 egg yolk beaten with 2 tsp. water.
  Distribute crumb topping lightly and bake at 300 degrees for 1 1/2
  hrs. Cool in pan 10 minutes.
  COTTAGE CHEESE FILLING FOR BABKA: Combine all ingredients.  When Babka
  dough has been punched down after the second rising, spread or roll
  dough into rectangle. Spoon filling along center of dough. Fold dough
  over filling making ends meet. Place in pan and bake according to
  Babka directions. Filling should be at room temperature. Fills one
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 30754 (Apr 03, 2005)

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