Lemon Babka
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour -- * see note
1/2 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter or margarine -- cut into pieces
1/4 cup water
3 egg yolks
1 cup raisins
Lemon Glaze (recipe follows)
LEMON GLAZE
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon
peel and salt. Heat milk, butter and water until very warm (120? to
130?F); butter does not need to melt. Gradually add to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in remaining flour.
Cover; let rise in warm, draft-free place until doubled in size, about 1
hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed
with recipe.)
Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or
tube pan. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Bake at 350?F for 35 to 40 minutes or until done. Invert onto wire rack.
Brush warm cake with Lemon Glaze; cool.
++++++++++++++++++++
Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2
tablespoons lemon juice. Bring to a boil; reduce heat and simmer,
stirring, for 3 to 5 minutes or until thicken and syrupy.
Cuisine:
"Polish"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Cake"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 220 Calories; 7g Fat (29.7%
calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 57mg
Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : *To measure flour: spoon into standard dry ingredient
measuring cup; level with straight-edged knife.
Nutr. Assoc. : 0 0 26366 0 20084 0 0 0 0 0 0 2130706543 0 0 0 0 0
Posted to http://groups.yahoo.com/group/Jewish_Cuisine/
By evanish@...