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Ingredientes
- 1 c. lowfat milk
- 3 1/2 c. all-purpose flour
- 2 tsp Active Dry Yeast (2 Pkg)
- 1/4 c. lukewarm water
- 2/3 c. sugar
- 2 tsp salt
- 15 x egg yolks
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 c. melted butter
- 3/4 c. Candied Lemon Peel Mixed With Candied Orange Peels And Minced
- 1/2 c. minced almonds
- 1/3 c. raisins blanched almond halves bread crumbs
Direcciones
- (1) Scald lowfat milk and pour into a large bowl. Slowly add in 3/4 c. flour to the warm lowfat milk and beat thoroughly. Cold.
- 2. Dissolve yeast in lukewarm water 5 min, then add in one spoonful of the sugar and let stand 5 min. Add in to cooled lowfat milk mix and beat well.
- 3. Cover and let rise till double in bulk.
- 4. Add in salt to egg yolks. Beat till thick and lemon- coloured (about 5 min). Add in remaining sugar and extracts and continue beating. Combine egg mix with lowfat milk mix, beating thoroughly. Add in remaining flour and mix well.
- 5. Knead 10 min in bowl. Add in butter and continue kneading 10 more min, or possibly till dough leaves fingers. Add in candied peel, almonds, and raisins.
- Knead to mix well.
- 6. Let rise till double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F.
- 7. Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs.
- 8. Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or possibly till dough fills pan.
- 9. Bake at 350 deg. Fabout 50 min, or possibly till hollow sounding when tapped on top.
- (Makes 1 baba)
- RATING
- Difficulty: moderate. Time: About 3 hrs.
- Precision: Measure the ingredients.
- Polish into English by
- Edward Chrzanowski
