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Name: Babka
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: About 7 3/4 cups all-purpose; 1 1/2 ts Salt; 1 1/4 c Unsalted butter or margarine; Topping:; 1 ts Ground cinnamon; 3/4 c Warm water (110F); 6 Eggs; 2 Egg whites; 3 pk (1/4 oz) active dry yeast (3; 1 tb Plus 1 cup sugar; 1 1/2 c milk; 2 Egg yolks; 1/4 c Sugar; 1/2 c All-purpose flour; 1/4 c Unsalted butter or

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INGREDIENTS

About 7 3/4 cups all-purpose
1 1/2 ts Salt
1 1/4 c Unsalted butter or margarine
Topping:
1 ts Ground cinnamon
3/4 c Warm water (110F)
6 Eggs
2 Egg whites
3 pk (1/4 oz) active dry yeast (3
1 tb Plus 1 cup sugar
1 1/2 c milk
2 Egg yolks
1/4 c Sugar
1/2 c All-purpose flour
1/4 c Unsalted butter or

Servings

INSTRUCTIONS

This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes abou 1 1/4 cup icing.

NOTES

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Babka

About 7 3/4 cups all-purpose
1 1/2 ts Salt
1 1/4 c Unsalted butter or margarine
 Topping:
1 ts Ground cinnamon
3/4 c Warm water (110F)
6 Eggs
2 Egg whites
3 pk (1/4 oz) active dry yeast (3
1 tb Plus 1 cup sugar
1 1/2 c milk
2 Egg yolks
1/4 c Sugar
1/2 c All-purpose flour
1/4 c Unsalted butter or

This desert, a cross between cake and sweet bread, is often baked for  Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare  Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water.  Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a  warm place 5 to 10 minutes until foamy.  Heat milk and butter or margarine  in a small saucepan until melted. Let stand until mixture cools to warm. In  a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and  frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.  Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make  a soft dough.  Turn out dough on a lightly floured surface. Knead dough  into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in  each greased pan.  Cover with a damp cloth; let rise in a warm place, free  from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F.  Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg  whites on top of dough.  Evenly sprinkle Topping over dough. Bake 50 to 55  minutes or until a wooden pick inserte in centre comes out clean. Cool  cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on  racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch)  cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using  a pastry blender or 2 knives, cut in butter or margarine until mixture  resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups  sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites  until frothy. Gradually add powdered sugar, beating constantly. Beat 10  minutes or until glossy. Add lemon juice; beat 2 minutes or until icing  stands up in soft peaks. Makes abou 1 1/4 cup icing.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 10 Servings

Calories: 611
Calories from Fat: 410 (67%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 4.1g
Cholesterol 1031.9mg		318 %
Sodium 375.5mg		13 %
Potassium 336.2mg		9 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 22.7g
Protein 28.8g		41 %
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.

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Calories per serving: 611

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