Side Pannel
Lemon Babka
Ingredients List
- 3 c All-Purpose Flour
- 1/2 c Granulated Sugar
- 1 pk Active Dry Or Rapid-Rising
- -Yeast
- 1/2 ts Salt
- 3/4 c Milk
- 1 Stick Butter Or Margarine
- 1/4 c Water
- 3 Egg Yolks; room temp.
- 1 c Raisins
- ---Lemon Glaze---
- 1/4 c Granulated Sugar
- 1/4 c Water
- 2 tb Lemon Juice
Directions
* In large bowl of electric mixer, combine 1 1/2 cups of the flour, sugar,
undissolved yeast and salt; stir to mix
* In a saucepan, heat milk, butter and water until very warm (120° to 130°)
Butter does not need to melt. Gradually add milk mixture to flour mixture.
Beat 2 minutes on medium speed of electric mixer, scraping bowl
occasionally.
* Add egg yolks and 1/2 cup flour. Beat 2 minutes on high speed, scraping
bowl occasionally. With a spoon, stir in remaining 1 cup flour.
* Cover bowl; let batter rise in warm, draft-free place about 1 hour, or
until doubled in size. (If using rapid-rising yeast, cover batter; let rest
10 minutes. Proceed with recipe.)
* Stir batter down. Mix in raisins. Turn into greased 3-quart Turk's Head,
Kugelhopf or tube pan. Cover; let rise in warm, draft-free place about 1
hour, or until doubled in size.
* Bake in a preheated 350° oven 35 to 40 minutes, or until done.
* While babka is baking, prepare lemon glaze. Combine sugar, water and
lemon juice in a saucepan; mix well. Bring to a boil, then reduce heat and
simmer, stirring, 5 minutes, or until mixture is syrupy.
undissolved yeast and salt; stir to mix
* In a saucepan, heat milk, butter and water until very warm (120° to 130°)
Butter does not need to melt. Gradually add milk mixture to flour mixture.
Beat 2 minutes on medium speed of electric mixer, scraping bowl
occasionally.
* Add egg yolks and 1/2 cup flour. Beat 2 minutes on high speed, scraping
bowl occasionally. With a spoon, stir in remaining 1 cup flour.
* Cover bowl; let batter rise in warm, draft-free place about 1 hour, or
until doubled in size. (If using rapid-rising yeast, cover batter; let rest
10 minutes. Proceed with recipe.)
* Stir batter down. Mix in raisins. Turn into greased 3-quart Turk's Head,
Kugelhopf or tube pan. Cover; let rise in warm, draft-free place about 1
hour, or until doubled in size.
* Bake in a preheated 350° oven 35 to 40 minutes, or until done.
* While babka is baking, prepare lemon glaze. Combine sugar, water and
lemon juice in a saucepan; mix well. Bring to a boil, then reduce heat and
simmer, stirring, 5 minutes, or until mixture is syrupy.
Tweet