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Suggest a better descriptionCream butter and sugar in large bowl. Beat 4 egg yolks until thick and lemon-colored. Stir into creamed mixture. Soften yeast in 1/4 cup water. *Use very warm water (115#F) for dry yeast; use lukewarm (80#F to 90#F) for compressed. (I also proof my yeast by adding a teaspoon of sugar.) Add to mixture with the lemon rind. Beat in salt and cinnamon. Add milk and flour to make a soft dough. Stir in raisins. Knead in bowl until dough no longer sticks to the hands. (I let my Oster Kitchen Center do most of the kneading and then finish by hand.) Cover dough and let rise in a warm place until doubled in bulk (about 2 hours). Punch down dough and let rest 10 minutes. Butter a 3-quart bundt pan and shape dough to fit it. Put dough into pan, cover and let rise again until doubled (about 1 1/2 hours). Beat remaining egg yolk slightly with 2 tablespoons of water. Brush on raised dough and sprinkle with almonds. Bake in preheated moderate oven (350#F) for about 30 minutes. Remove from oven and cool on rack. Posted to EAT-L Digest 27 Jan 97 by "Raymond F. Falcon"
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1617 | ||
Calories from Fat: 8 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.6mg | 1 % | |
Potassium 1168.8mg | 31 % | |
Total Carbohydrate 420.2g | 124 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 412.1g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1617
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