Babka #2

Yield: 12 Servings

Measure Ingredient
½ cup Milk
⅓ cup Vegetable shortening
1 teaspoon Salt
¼ cup Sugar
1 pack Active dry yeast
¼ cup Warm water
2 \N Eggs; beaten
½ teaspoon Dried lemon peel
2 cups Flour
1 cup Raisins
¼ cup Chopped almonds

From: a4gy@... ("N. Webber")

Date: Tue, 4 Apr 1995 19:15:22 +0000 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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