RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Babka, Golden Hearted - dairy
1/2 cup soft butter or margarine 1/2 cup granulated sugar 1 tsp. salt 4 eggs 1 pkg active dry yeast 1/4 cup very warm water 1 Tbsp. grated lemon rind 1 tsp. cinnamon 4 cups sifted all-purpose flour; 1 cup scalded milk - cooled to lukewarm packaged fine bread crumbs Fillings: 1 -12 oz. pkg. large curd cottage cheese 4 egg yolks 6 tbsp. granulated sugar 1 tsp. salt 1 cup golden raisins 1 cup ground blanched almonds 12 finely snipped candied cherries 1/2 tsp. almond extract Early in the day: l. For dough: in a large bowl, with spoon, mix butter with sugar until well combined 2. Meanwhile in another large bowl, with mixer at medium speed, beat salt with eggs until they are very thick and pale in color; stir into blended butter and sugar mixture in the large bowl. 3. Sprinkle yeast onto very warm water; stir until dissolved. With spoon, beat Into sugar mixture, along with lemon rind and cinnamon. 4. Now, add flour alternately, with milk, beating with spoon after each addition until smooth. 5. Cover, let rise in warm place (about 85* F. )until double -- about 1 1/2 hours. Stir down, then let rise again until double- about 45 min. 6. Meanwhile, butter thoroughly a `3 qt. ring mold, then dust it with bread crumbs; set aside. For Filling: with mixer at high speed, beat together cottage cheese, egg yolks sugar, and salt. until light. Stir in raisins, almonds, cherries, extracts; refrigerate. 7. When dough has risen second time, stir it down, then spoon half it into the prepared ring mold,cover with cheese filling, pressing it down into dough. ; then spoon the rest of dough. Let rise in warm place until dough is double--about 30 min. 8. Start heating oven to 350* F. When Babka has doubled , bake it 45 to 60 min. or until done . Remove from oven, let stand in mold l5 min. then remove from it to wire rack and cook completely. Delicious sliced, as dessert, with tea, coffee or hot chocolate.
