Cinnamon raisin babka

Yield: 1 servings

Measure Ingredient
\N \N 6-8 cups all purp flour, sifted 2 cakes compressed yeast
1½ cup Water 85 degrees
½ pounds Raisins
½ pounds Blanched ch. almonds
\N \N (optional)
¾ cup Sugar
1½ cup Butter
3 eaches Eggs
¾ teaspoon Salt
1 teaspoon Cinnamon

Crumble yeast in water. Add 1 cup flour and let rise till doubled.

Sprinkle ½ cup flour over raisins and almonds. Cream sugar and butter and add eggs, salt, and cinnamon. Add fruit and nuts, yeast and remaining flour to creamed mix. Put in greased bowl in warm place, cover with plastic wrap and let rise till doubled in bulk.

Divide into 2 loaves and place in greased pans. Brush tops with melted butter. Let rise again. Bake at 350 F. for 45 minutes. *** This recipe seems to not have rising times. I'd bet it should. Shared By: Pat Stockett

Submitted By PAT STOCKETT On 03-03-95

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