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Babka, Cinnamon (D)
Source: Pratzel's Bakery, University City, MO, via the FoodTV Network "The Best Of" show
Serves: 15

1/2 cup butter, softened
1/2 cup plus 1/2 teaspoon sugar
4 egg yolks
1 package dry yeast
1/4 cup warm water
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup milk
2 cups flour
1 cup raisins

1 teaspoon cinnamon
1 cup sugar
1/4 pound butter
1 egg
2 tablespoons milk
1 cup flour

Cream the butter and 1/2 cup sugar until smooth. In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.

Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.

Cover the dough and allow it to rise in a warm place until it doubles.

Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.

For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350°F oven for 30 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Poster's Notes:
Here's another of the recipes from the FoodTV Network "The Best Of" show that aired today. It was really great to see them focusing on kosher establishments, the owners/chefs and their products, and the Rabbinical supervision.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A