Recipe for Babka


1 pkg active dry yeast; or 1 cake compressed yeas
1/4 cup warm water
1/2 cup butter or margarine
1/2 cup sugar
5 egg yolk
1 teaspoon salt
1 tablespoon lemon rind; grated
1 tablespoon orange rind; grated
1 cup milk; lukewarm
4 cup all-purpose flour; sifted
1/4 cup blanched almonds; chopped
1 cup raisins, golden
1 almond slivers


Sprinkle or crumble yeast into warm water. Use very warm water for dry yeast and lukewarm water for compressed yeast. After a minute or two, stir to dissolve. Cream butter in a large bowl. Add sugar. Beat 4 of the egg yolks with salt; add to butter mixture. Stir in yeast and lemon and orange rinds; mix well. Add milk and enough flour to make a soft dough; mix again. Stir in chopped almonds and raisins. Turn out on a floured board and knead until smooth and elastic. Form into a ball and place in a greased bowl. Turn over and place in a warm place, covered with a towel, to rise until doubled in bulk, about 2 hours. Arrange dough in a buttered fluted tube pan or a round pan. Let rise again, covered, until doubled in bulk. Mix remaining egg yolk with 2 Tbs water and brush over top. Sprinkle top with almond slivers, pressing into dough (or omit almonds and spread with frosting when cooked and cooled). Bake in a preheated moderate oven (350F.) about 40 mins, or until cooked. Makes about 16 servings.

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