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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Babka Recipe

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This recipe for Babka is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
1/4 cup warm water (105 to 115F)
2 pkgs. active dry yeast
1/2 cup sugar
1 tsp. salt
1/2 cup butter, softened
4 eggs
1 egg yolk
4 1/2 cups unsifted all-purpose flour
1/2 cup seedless raisins

Topping:
1 egg white
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. cinnamon
2 Tbsp. butter
Directions:
Directions:
1. In a small saucepan, heat milk until bubbles form around edge. Remove from heat; cool to lukewarm.
2. If possible, check temperature of the warm water with a thermometer. In a large bowl, sprinkle yeast over water, stirring until dissolved. Add lukewarm milk, 1/2 cup sugar, the salt, 1/2 cup butter, the eggs, egg yolk, and 3 cups flour. With an electric mixer at medium speed, beat until smooth and blended. With a wooden spoon, stir in 1 1/2 cups flour; beat vigorously 2 minutes, or until dough leaves the side of bowl. Mix in raisins.
3. Cover with a towel; let rise in a warm place (85F), free from drafts, until double in bulk, about 1 hour.
4. Grease and flour a 9-inch springform pan. Turn the dough into the prepared pan. Cover with a towel; let rise in a warm place, free from drafts until the dough is 1/2 inch from the top of pan, about 1 hour.
5. Meanwhile, preheat oven to 350F.
6. Make the topping: beat egg white with 1 Tbsp. water; use to brush top of babka. Mix flour, sugar, cinnamon and butter; sprinkle on babka.
7. Bake 60 minutes, or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 15 minutes.
8. To serve: Remove side and bottom of the springform pan. Cut into wedges. Serve warm, if desired. Makes 16 servings.
Personal Notes:
Personal Notes:
This is my all time favorite addition for Easter dinner. Not only is it good on its own, but, it does make great French toast.

 

 

 

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