Polish babka

Yield: 12 servings

Measure Ingredient
1 each - pkg active dry yeast cup warm water cup milk cup butter or margarine cup granulated sugar eggs, at room temperature tsp salt tsp almond extract cups all-purpose flour 12 oz pkg (about 2 cups) Chuckles Jelly Rings, cut in small pieces
\N \N With kitchen scissors dipped in warm water cup chopped almonds tsp milk cup confectioner sugar
\N \N Red food coloring, optional

Dissolve yeast in water. Scald milk; set aside. In large mixing bowl, cream butter and sugar until light; add eggs, 1 at a time, until well blended. Beat in milk; then yeast mixture, salt and 1 tsp almond extract. Gradually, add flour, beating at low speed until batter is smooth. Reserve ¼ cup Chuckles; stir remaining Chuckles and almonds into batter. Place reserved Chuckles around bottom of well greased 3 quart Bundt pan to form a circle. Turn batter into pan. Cover; let rise in warm place about 1½ to 2 hours or until batter is ½" from top of pan. Bake @ 375 degrees, 35 to 40 minutes or until done.

Cool 5 minutes; remove from pan. Cool on rack. Stir together milk, ½ tsp almond extract and sugar for icing; if desired, tint with food coloring. Drizzle icing over bread. Makes 12 slices. Note: Other recipes use grated peel of ½ orange and ½ lemon plus 1 cup raisins instead of Chuckles.

Submitted By RICH HARPER On 07-17-95

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