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Scald milk in saucepan. Add shortening, salt, and sugar; stir until shortening is melted and sugar dissolved. Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm milk mixture and mix well. Add eggs and lemon peel to milk mixture. Add flour; beat until smooth. Cover and let rise for 6 hours. Punch down dough. Add raisins; knead until smooth and elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. Let rise, uncovered, for 20 minutes. Preheat oven to 425F. Bake babka for 20 minutes. Remove from pan immediately. Source: Creative Cooking Desserts, page 5
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 113 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 176.5mg||54 %|
|Sodium 63.8mg||2 %|
|Potassium 347mg||9 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 55.1g|
|Protein 10.3g||15 %|
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Calories per serving: 374
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