Babka

Title: Babka
Categories: None
Yield: 1 Servings

5 1/2 c Flour; (up to 6-1/2)
2 pk Yeast
1/4 c Warm water
1 c + 2T. sugar
1 ts Salt
3 Eggs; slightly beaten
1/2 c Butter
1/4 c Butter; melted
1 c Milk
1/4 c Oil

———————————-FILLING———————————-
3/4 c Sugar
3 tb Cinnamon
3/4 c Golden raisins
3/4 c Walnut pieces

Put 3 cups flour into a large bowl. Make a well in the center. Dissolve
yeast in warm water mixed with 2 T. sugar. Allow yeast to proof. Pour into
well. Add 1 cup sugar and the salt.

Melt 1/2 cup butter into the milk. Remove from heat and mix in the oil.
Beat the butter mixture into the flour a little at a time., alternating
with the eggs. Then beat in 2-3 cups more flour until the mixture is no
longer sticky.

Knead on floured surface for 8-10 minutes until smooth. Oil a large bowl.
Roll the dough in the bowl until all surfaces are covered with oil. Cover
with a tea towel and let rise in a warm place until double in size. Punch
down dough and turn out on the counter. Cover and let rest for 10 minutes.

Divide the dough into 4 parts. Roll each part into a rectangle 1/8″ thick.
Brush with melted butter. Combine topping ingredients and sprinkle on
rectangles. Roll each like a jelly roll and place around a greased tube
pan. Cover and let rise again until double in size. Brush top of babka with
melted butter.

Bake in a 300 degree oven for 1 hour. Remove from pan and let cool on a a
cooling rack.

Posted to JEWISH-FOOD digest Volume 98 #023 by Rugelah on
Jan 12, 1998