| This recipe is liked by 0 person(s). |
Cinnamon Babka 2
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Cinnamon Babka Babka: | |
| 1/2 cup | butter, softened |
| 1/2 cup | granulated sugar, plus 1/2 teaspoon granulated sugar |
| 4 large | egg yolks |
| 1 (.25-ounce) package | active dry yeast, (2 1/2 teaspoons) |
| 1/4 cup | warm water |
| 1 cup | milk |
| 1 teaspoon | vanilla extract |
| 1 teaspoon | salt |
| 2 cups | all-purpose flour |
| 1 cup | raisins |
| Topping: | |
| 1 cup | granulated sugar |
| 1 teaspoon | ground cinnamon |
| 1/4 pound | butter |
| 1 large | egg |
| 2 tablespoons | milk |
| 1 cup | all-purpose flour |
In a large mixing bowl, cream the butter and 1/2 cup sugar until smooth.
In a separate bowl, beat the egg yolks until creamy.
Mix the yeast in warm water with the 1/2 teaspoon of sugar. When this mixture thickens, add it to the egg yolks along with the, milk, vanilla and salt.
Add the yeast mixture to the butter/sugar mixture and mix well. Slowly add the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed.
Turn dough out onto a floured work surface and knead until dough is no longer sticky.
Cover the dough and allow it to rise in a warm place until it doubles.
Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
For the topping, cream the sugar, cinnamon and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with the topping and place in a preheated 350°F (175°C) oven for 30 minutes or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack.
Makes 12 to 15 servings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe