Babka (Yeast Cake) Recipe
Servings: 12
Ingredients
- 2 Tbsp. Margarine
- 2 Tbsp. Sugar
- 1/4 c. Flour
- 2 x Yeast cakes
- 1 Tbsp. Sugar
- 1/2 c. Hot water
- 1/4 lb Margarine
- 1 c. White raisins
- 6 c. Flour (stir before measuring)
- 1 c. Lowfat milk
- 9 x Egg yolks
- 1 c. Sugar
- 1/4 tsp Salt COTTAGE CHEESE FILLING FOR
- 1 x Egg, slightly beaten
- 1 1/2 c. Cottage cheese
- 3 Tbsp. Granulated sugar
- 1/2 tsp Vanilla
- 1 tsp Grated lemon rind
Directions
- By the children of Anna Dziengiel Pieklo and dedicated to her. I have made it and it is absolutely delicious. Having grown up in a VERY Polish family, this is the closest recipe I've found to the Babka I grew up on!
- TOPPING: Heat 2 tbs. margarine in a pan. Remove from heat and add in 2 tbs. sugar and 1/4 c. flour. Stir with a spoon to combine, then work with your fingers till you achieve a crumb topping. Set aside.
- Break up yeast in a bowl and fold in 1 tbs. sugar. Combine well till it liquefies. Stir in water. Set aside. Combine margarine with lowfat milk and heat to scald. Cold to lukewarm.
- Use a large bowl to beat egg yolks with sugar and then add in the lowfat milk mix. Stir in the salt, raisins and yeast. Add in the flour all at once.
- Beat with a wooden spoon till smooth. Add in additional 1 1/4 to 1 1/2 c. of flour and mix it in well with your hand. Knead on a lightly floured surface about 10 min.
- Round up the dough in a greased bowl, turn greased side up. Cover with damp towel and let rise in a hot area approximately 2 1/2 hours. (bulk will double.) Punch down and let rise 1 1/2 hours. or possibly till double. Grease 10" tube pan. Punch down dough and place it in tube pan, cover, and let rise for an hour or possibly till double. Brush top with 1 egg yolk beaten with 2 teaspoon water.
- Distribute crumb topping lightly and bake at 300 degrees for 1 1/2 hours.
- Cold in pan 10 min.
- COTTAGE CHEESE FILLING FOR BABKA: Combine all ingredients. When Babka dough has been punched down after the second rising, spread or possibly roll dough into rectangle. Spoon filling along center of dough. Fold dough over filling making ends meet. Place in pan and bake according to Babka directions. Filling should be at room temperature. Fills one Babka.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 105 | 21% |
| Total Fat 11.9g | 15% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 1.76g | |
| Cholesterol 21mg | 7% |
| Sodium 224mg | 9% |
| Potassium 238mg | 7% |
| Total Carbs 85.59g | 23% |
| Dietary Fiber 2.3g | 8% |
| Sugars 33.08g | 22% |
| Protein 11.23g | 18% |
