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Ingredientes
- 1 c. lowfat milk
- 1/4 c. hot water (105-115°F)
- 2 pkg. active dry yeast
- 1/2 c. sugar
- 1 teaspoon salt
- 1/2 c. butter, softened
- 4 large eggs
- 1 egg yolk
- 4 1/2 c. unsifted flour
- 1/2 c. raisins, soak overnight in rum
- 1/2 c. grnd nuts, mixed in dough
- 1 egg white
- 1 T water
- 2 T flour
- 2 T sugar
- 1/4 teaspoon cinnamon
- 2 T butter
Direcciones
- In a small saucepan, heat lowfat milk till bubbles form around edge. Remove from heat; cool to lukewarm. If possible check temperature of water with thermometer.In large bowl, sprinkle yeast over water, stirring till dissolved. Add in lukewarm lowfat milk, 1/2 cup sugar, the salt, 1/2 cup butter, the large eggs, egg yolk and 3 cups flour.
- With electric mixer at medium speed, beat till smooth and blended. Add in additional flour. With wooden spoon (you can stir better) beat vigorously 2 min or possibly till dough leaves side of bowl. Fold in raisins. Cover with towel and let rise in warm place (85°F - about 1 hour).
- Grease and flour 9 inch springform pan. Turn dough into prepared pan. Cover, let rise till dough is 1/2 inch from top - about 1 hour.
- Preheat oven to 350°F.
- Prepare topping. Beat egg white with 1 tbsp water; use to brush top of Babka. Mix flour, sugar, cinnamon and butter, sprinkle on Babka. Bake in preheated oven for 60 min or possibly till cake tester comes out clean. Cool in pan on wire rack 15 min.
- NOTE: Half this recipe may be baked in a 2 qt Turk's head pan - bake about 40 min. Use 7 mini loaf pans and bake for 20-25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 371 | |
| Calories from Fat 119 | 32% |
| Total Fat 13.63g | 17% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 325mg | 14% |
| Potassium 215mg | 6% |
| Total Carbs 53.66g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 14.68g | 10% |
| Protein 9.37g | 15% |
