Prep 3 hrs
Cook 40 mins
My Babci's (grandmother's) babka is a bit drier and more like bread than most that I have made or eaten. While I like the softer, more cake-like versions, my family has other ideas! My father used to have thin sliced babka with Easter ham as a sandwich. This is the recipe that my mother transcribed from the original Polish, when my Babci wrote it down. It's just yummy with a thin coat of soft butter!
- 1 (1/4 ounce) envelope dry yeast
- 1⁄2 cup light cream or 1⁄2 cup half-and-half
- 1⁄2 cup sugar
- 2 cups flour
- 3 eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 tablespoon melted butter
- 1⁄3 cup light golden raisin
- 8 ounces cream cheese (blend cream cheese sugar, and add egg yolks, continue to blend well with mixer until smooth)
- 2 egg yolks
- 1⁄2 cup sugar
- Dissolve yeast in warm cream.
- Combine with half the sugar and half the flour and let double in size.
- Add all remaining ingrdients except the raisins and knead until smooth.
- It will be sticky. Add more flour as necessary to keep it from sticking to the counter. (I usually use at least 1 1/2 cups extra.)
- Add the raisins while continuing to knead.
- Grease a tube or bundt pan and dust with flour.
- Place dough in pan, cover with plastic wrap and a clean cloth and leave in a very warm draft-free place until double once again.
- Spread the top with cheese topping. Bake at 350 for about 40 minutes or until golden brown.
- NOTE: I use a heating pad to keep the bowl warm and keep the dough rising.
sounds like the babka that my dad brought home erery Sunday after church