Lemon Babka Preparation
* In large bowl of electric mixer, combine 1 1/2 cups of the flour, sugar, undissolved yeast and salt; stir to mix * In a saucepan, heat milk, butter and water until very warm (120? to 130?) Butter does not need to melt. Gradually add milk mixture to flour mixture. Beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. * Add egg yolks and 1/2 cup flour. Beat 2 minutes on high speed, scraping bowl occasionally. With a spoon, stir in remaining 1 cup flour. * Cover bowl; let batter rise in warm, draft-free place about 1 hour, or until doubled in size. (If using rapid-rising yeast, cover batter; let rest 10 minutes. Proceed with recipe.) * Stir batter down. Mix in raisins. Turn into greased 3-quart Turks Head, Kugelhopf or tube pan. Cover; let rise in warm, draft-free place about 1 hour, or until doubled in size. * Bake in a preheated 350? oven 35 to 40 minutes, or until done. * While babka is baking, prepare lemon glaze. Combine sugar, water and lemon juice in a saucepan; mix well. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes, or until mixture is syrupy. * When babka is done, remove from pan and place on wire rack. Brush lemon glaze on warm cake. Let cool. Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998
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