Inicio » Recetas » Lemon Cheese Babka

Receta Lemon Cheese Babka

Name: Lemon Cheese Babka
Ingredients: 1 env active dry yeast; 1/4 c. Sugar; 1/4 c. Very hot water; 3 1/2 x To 4 c. all purpose flour; 3/4 tsp Salt; 2 tsp Grated lemon rind; 2 x Large eggs plus 2 egg yolks; 1/3 c. Hot lowfat milk; 6 Tbsp. Butter or possibly margarine, softened; 1/2 c. Raisins Powdered sugar; 8 ounce Pkg cream cheese; 1/2 c. Cottage cheese; 1 x Egg yolk; 1/4 c. Sugar; 1 tsp Grated lemon rind; 3 Tbsp. Flour; 1/3 c. Minced nuts; 3 Tbsp. Butter or possibly margarine, softened; 3 Tbsp. Sugar; 1/4 tsp Grnd cinnamon

de Global Cookbook

Add a photo

click to rate

0 votos | 1102 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 env active dry yeast
1/4 c. Sugar
1/4 c. Very hot water
3 1/2 x To 4 c. all purpose flour
3/4 tsp Salt
2 tsp Grated lemon rind
2 x Large eggs plus 2 egg yolks
1/3 c. Hot lowfat milk
6 Tbsp. Butter or possibly margarine, softened
1/2 c. Raisins Powdered sugar
8 ounce Pkg cream cheese
1/2 c. Cottage cheese
1 x Egg yolk
1/4 c. Sugar
1 tsp Grated lemon rind
3 Tbsp. Flour
1/3 c. Minced nuts
3 Tbsp. Butter or possibly margarine, softened
3 Tbsp. Sugar
1/4 tsp Grnd cinnamon

Direcciones

1. Sprinkle yeast and 1/2 tsp of the sugar over very hot water in a 1 c. measure. Stir to dissolve yeast. Let stand till bubbly, about 10 min.
2. Combine 2 c. of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat Large eggs and egg yolks in a small bowl just to mix. Pour Large eggs, yeast mix and hot lowfat milk into well. Stir liquids into flour till smooth. Beat well.
3. Add in softened butter gradually, beating well. Stir in 1 more c. of the flour. Beat till dough leaves the side of the bowl.
4. Knead on a lightly floured surface; till smooth and elastic, about 8 min.
5. Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a hot place, 1 1/2 to 2 hrs, or possibly till doubled in volume.
6. While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer till smooth; beat in egg yolk and sugar. Stir in lemon rind.
7. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans.
8. When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 c. of the cheese filling.
9. Shape remaining dough into 2 8-inch circles; place on top of cheese filling.
Press the handle of a spoon into dough around edges to seal.
10. Sprinkle half the crumb topping over each. Let rise in a hot place till dough reaches the top of the pans, about 1 hour.
11. Bake in a preheated 350 F degree oven for 40 min; or possibly till the cakes sound hollow when tapped.
Cold on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cold at least 30 min before serving. Sprinkle with powdered sugar.