Try this Babka recipe, or contribute your own.
Suggest a better descriptionPut 3 cups flour into a large bowl. Make a well in the center. Dissolve yeast in warm water mixed with 2 T. sugar. Allow yeast to proof. Pour into well. Add 1 cup sugar and the salt. Melt 1/2 cup butter into the milk. Remove from heat and mix in the oil. Beat the butter mixture into the flour a little at a time., alternating with the eggs. Then beat in 2-3 cups more flour until the mixture is no longer sticky. Knead on floured surface for 8-10 minutes until smooth. Oil a large bowl. Roll the dough in the bowl until all surfaces are covered with oil. Cover with a tea towel and let rise in a warm place until double in size. Punch down dough and turn out on the counter. Cover and let rest for 10 minutes. Divide the dough into 4 parts. Roll each part into a rectangle 1/8" thick. Brush with melted butter. Combine topping ingredients and sprinkle on rectangles. Roll each like a jelly roll and place around a greased tube pan. Cover and let rise again until double in size. Brush top of babka with melted butter. Bake in a 300 degree oven for 1 hour. Remove from pan and let cool on a a cooling rack. Posted to JEWISH-FOOD digest Volume 98 #023 by Rugelah
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Serving Size: 1 Serving (1128g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4546 | ||
Calories from Fat: 2182 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.4g | 323 % | |
Saturated Fat 98.4g | 492 % | |
Monounsaturated Fat 77.9g | ||
Polyunsanturated Fat 48.3g | ||
Cholesterol 929.3mg | 286 % | |
Sodium 1220mg | 42 % | |
Potassium 2145.8mg | 56 % | |
Total Carbohydrate 596g | 175 % | |
Dietary Fiber 39.7g | 159 % | |
Sugars, other 556.3g | ||
Protein 52.8g | 75 % | |
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: 4546
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