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    You are in: Home / Recipes / Sour Cream Babka Recipe
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    Sour Cream Babka

    Sour Cream Babka. Photo by pattikay in L.A.

    1/2 Photos of Sour Cream Babka

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    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.

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    Ingredients:

    Serves: 28

    Yield:

    cake

    Units: US | Metric

    Dough

    Icing

    Directions:

    1. 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. 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. 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. 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. 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. 6
      Preheat oven to 350°.
    7. 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. 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.

    Ratings & Reviews:

    • on June 09, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream Babka

    Serving Size: 1 (75 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 197.0
     
    Calories from Fat 26
    13%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 33.7 mg
    11%
    Sodium 65.1 mg
    2%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 15.0 g
    60%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    Amaretto

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