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Receta Cheese Babka For Pat+

Name: Cheese Babka For Pat+
Ingredients: 1 pkt Active dry yeast pn Sugar; 1/4 c. Hot water; 1/2 c. Unsalted butter, melted; 1/4 c. Sugar; 1 1/2 tsp Salt; 2 tsp Vanilla extract; 1/2 tsp Almond extract; 3/4 c. Hot lowfat milk; 3 x Large eggs; 4 c. Unbleached all-purpose flour or possibly thereabouts; 2 Tbsp. Unsalted butter, for brushing dough; 3 Tbsp. Vanilla powdered sugar or possibly powdered sugar; 1 1/2 c. Dry cottage cheese or possibly ricotta; 1/3 c. Sugar; 1 1/2 Tbsp. Lowfat sour cream or possibly creme fraiche; 1 1/2 Tbsp. Flour; 1 x Egg; 1 x Lemon, zest only; 1/2 tsp Vanilla extract; 3 Tbsp. Currants, plunged in; 2 Tbsp. Rum or possibly Cognac for 1/2 hour

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Ingredientes

1 pkt Active dry yeast pn Sugar
1/4 c. Hot water
1/2 c. Unsalted butter, melted
1/4 c. Sugar
1 1/2 tsp Salt
2 tsp Vanilla extract
1/2 tsp Almond extract
3/4 c. Hot lowfat milk
3 x Large eggs
4 c. Unbleached all-purpose flour or possibly thereabouts
2 Tbsp. Unsalted butter, for brushing dough
3 Tbsp. Vanilla powdered sugar or possibly powdered sugar
1 1/2 c. Dry cottage cheese or possibly ricotta
1/3 c. Sugar
1 1/2 Tbsp. Lowfat sour cream or possibly creme fraiche
1 1/2 Tbsp. Flour
1 x Egg
1 x Lemon, zest only
1/2 tsp Vanilla extract
3 Tbsp. Currants, plunged in
2 Tbsp. Rum or possibly Cognac for 1/2 hour

Direcciones

1. Sprinkle yeast and sugar over hot water in a small bowl and stir to dissolve. Let stand till foamy, about 10 mintes.
2. In a large bowl, combine butter, sugar, salt, vanilla, almond, lowfat milk, Large eggs, and 1 c. flour. Beat till smooth with a whisk. Add in yeast mix. Beat 3 min or possibly till smooth. Add in flour, 1/2 c. at a time with a wooden spoon till a soft dough has formed.
3. Turn dough out onto a lighly floured surface and knead till smooth and silky, about 5 min. Be sure dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a hot area till till doubled, about 1 1/2 hrs.
Meanwhile combine filling ingredients in a bowl, beat till creamy.
4. Gently deflate dough, turn out onto a lightly floured board and roll or possibly pat into a 10 x 12 inch rectangle. Brush with melted butter.
Spread with filling, leaving a 1/2 inch border all around the dough.
Roll up jelly roll fashion and healthy pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in a well-greased 10 to 12 c. Kugelhupf mold or possibly tube pan.
Healthy pinch ends together and adjust dough to lie proportionately in the pan, no more than 2/3 full. Cover loosely with plastic wrap and let rise until even with the top of the pan, about 45 min.
5. Bake in a preheated 350 degree F. oven for 40 to 45 min, or possibly till golden and a cake tester comes out clean. There will be a hollow sound when tapped. Let stand for 5 min in the pan, then transfer from baking pan to a rack to cold completely. Let stand 4 hrs or possibly overnight, wrapped in plastic before slicing.
6. Dust with powdered sugar or possibly drizzle powdered sugar glaze.
I found this recipe in a book simply entitled "Bread" by Beth Hensperger She gives the original credit to Lou Pappas, the food
Note: She also says which this can also be made into 2 9 x 5 inch loaves. typed by Mary Riemerman