Sour Cream Babka

Kitchen Witch Steph's Note:

From Cooking Light: "Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins." Posted for ZWT4, Eastern Europe.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 28

Yield: 1.0 cake

Dough

• 1 cup dried cranberries
• 1 tablespoon Amaretto (almond-flavored liqueur)
• 1 cup fat-free evaporated milk
• 1 (8 ounce) carton low-fat sour cream
• 2 ¼ teaspoons dry yeast (1 pkg. )
• ¼ cup warm water (100 to 110 )
• ½ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon almond extract
• ½ teaspoon salt
• 6 cups all-purpose flour , divided
• cooking spray
• 1 tablespoon granulated sugar
• 1 cup golden raisin
• ½ cup slivered almond

Icing

• 1 ½ cups powdered sugar
• ¼ cup fat-free evaporated milk
• ¼ teaspoon almond extract

Directions:

1. To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature.
2. Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
5. Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size.
6. Preheat oven to 350°.
7. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack.
8. To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely.

Reviews

[pattikay in L.A.]

This is a delightful babka. The dough rose up nice and high and bakes up dense and flavorful, and has just the right amount of fruit and nuts. I found I was out of almond extract and used vanilla instead. I also used cherries instead of cranberries, and added a touch of heavy cream to the glaze. Thanks for posting!