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Name: Babovka
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Cinnamon; 1/4 c Warm water; 1/4 c Cold butter or margarine,; 1 c Powdered sugar; 1/2 ts Salt; 2 1/4 To 2 1/2 cups all-purpose; 2 Eggs; 1/4 c Raisins; 2 pk Active dry yeast; 4 tb Packed light brown sugar; 1/2 c Sugar

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INGREDIENTS

2 tb Cinnamon
1/4 c Warm water
1/4 c Cold butter or margarine,
1 c Powdered sugar
1/2 ts Salt
2 1/4 To 2 1/2 cups all-purpose
2 Eggs
1/4 c Raisins
2 pk Active dry yeast
4 tb Packed light brown sugar
1/2 c Sugar

Servings

INSTRUCTIONS

Makes 1 loaf Combine water, 1 tablespoon of the brown sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Add butter and remaining 3 tablespoons brown sugar to work bowl. Process until mixed, 10 - 15 seconds. Stop processor once or twice, if necessary, to scrape sides of bowl. Add eggs and salt to butter mixture. Process until blended, about 10 seconds. Stop processor and scrape sides of bowl, if necessary. Add 1 1/4 cups of the flour and yeast mixture to butter mixture. Process on/off 8 to 10 times until blended. Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn dough onto lightly greased surface. Knead raisins into dough. Shape dough into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 1 hour. Punch down dough. Let stand 10 minutes. Roll out dough into a 16 inch square. Combine sugar and 1 tablespoon of the cinnamon and sprinkle over dough. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8 equal slices. Place slices cut side down in greased tube or Bundt pan. Let stand in warm place until almost doubled, about 1 hour. Heat oven to 350 F. Bake until done, 30 - 35 minutes. Remove bread immediately from pan and invert onto wire rack. Combine powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over bread. Cool. Food Processor Bread Book From the collection of Jim Vorheis

NOTES

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Babovka

2 tb Cinnamon 
1/4 c Warm water 
1/4 c Cold butter or margarine, 
1 c Powdered sugar 
1/2 ts Salt 
2 1/4  To 2 1/2 cups all-purpose 
2  Eggs 
1/4 c Raisins 
2 pk Active dry yeast 
4 tb Packed light brown sugar 
1/2 c Sugar

Makes 1 loaf    Combine water, 1 tablespoon of the brown sugar and yeast. Stir to dissolve  yeast and let stand until bubbly, about 5 minutes.    Fit processor with steel blade.  Add butter and remaining 3 tablespoons  brown sugar to work bowl. Process until mixed, 10 - 15 seconds. Stop  processor once or twice, if necessary, to scrape sides of bowl.    Add eggs and salt to butter mixture.  Process until blended, about 10  seconds.  Stop processor and scrape sides of bowl, if necessary.    Add 1 1/4 cups of the flour and yeast mixture to butter mixture. Process  on/off 8 to 10 times until blended.    Turn on processor and add enough of the remaining flour through feed tube  so dough forms a ball that cleans the sides of the bowl. Process until ball  turns around bowl about 25 times.    Turn dough onto lightly greased surface.  Knead raisins into dough. Shape  dough into a ball and place in lightly greased bowl, turning to grease all  sides. Cover loosely with plastic wrap and let stand in warm place until  almost doubled, about 1 hour.    Punch down dough.  Let stand 10 minutes.  Roll out dough into a 16 inch  square.  Combine sugar and 1 tablespoon of the cinnamon and sprinkle over  dough. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8  equal slices.  Place slices cut side down in greased tube or Bundt pan. Let  stand in warm place until almost doubled, about 1 hour.    Heat oven to 350 F.  Bake until done, 30 - 35 minutes.    Remove bread immediately from pan and invert onto wire rack. Combine  powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over  bread. Cool.    Food Processor Bread Book From the collection of Jim Vorheis

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Nutrition

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Serving Size: 1 Serving (1003g)
Recipe Makes: 1 Servings

Calories: 2470
Calories from Fat: 461 (19%)

Amt Per Serving		% DV

	Total Fat 51.2g	68 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 6.9g
Cholesterol 2115mg		651 %
Sodium 729mg		25 %
Potassium 1783.5mg		47 %
Total Carbohydrate 458.4g		135 %
	Dietary Fiber 23.4g	93 %
	Sugars, other 435g
Protein 72.4g		103 %
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: 2470

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breads entertain butter raisin grains vegetarian white-meat-free nut-free gluten-free red-meat-free shellfish-free contains-dairy contains-eggs pescatarian Edit Tags

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