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Title: Polish Babka
Categories: Bread
Yield: 1 Servings
1 | pk | Active dry yeast |
1/4 | c | Warm water |
3/4 | c | Milk |
3/4 | c | Butter or margarine |
1/2 | c | Granulated sugar |
4 | Eggs, at room temperature | |
1 1/2 | ts | Salt |
1 1/2 | ts | Almond extract |
4 | c | All-purpose flour |
12 | oz | Pkg (about 2 cups) Chuckles |
1 | Jelly Rings * | |
1 | c | Chopped almonds |
4 | ts | Milk |
1 | c | Confectioner sugar Red food |
1 | Coloring, optional |
* cut in small Pieces with kitchen scissors Dipped in warm water
Dissolve yeast in water. Scald milk; set aside. In large mixing bowl, cream butter and sugar until light; add eggs, 1 at a time, until well blended. Beat in milk; then yeast mixture, salt and 1 tsp almond extract. Gradually, add flour, beating at low speed until batter is smooth. Reserve 1/4 cup Chuckles; stir remaining Chuckles and almonds into batter. Place reserved Chuckles around bottom of well greased 3 quart Bundt pan to form a circle. Turn batter into pan. Cover; let rise in warm place about 1 1/2 hours or until batter is 1/2" from top of pan. Bake @ 375 degrees, 35 to 40 minutes or until done. Cool 5 minutes; remove from pan. Cool on rack. Stir together milk, 1/2 tsp almond extract and sugar for icing; if desired, tint with food coloring. Drizzle icing over bread. Makes 12 slices.
Note: Other recipes use grated peel of 1/2 orange and 1/2 lemon plus 1 cup raisins instead of Chuckles. By on
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