Sour Cream Babka

Becky Luigart-Stayner; Melanie J. Clarke

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.

Yield: 28 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.4g
  • Carbohydrate: 40.7g
  • Fiber: 1.6g
  • Cholesterol: 35mg
  • Iron: 1.6mg
  • Sodium: 66mg
  • Calcium: 63mg

Ingredients

  • Dough:
  • 1 cup dried cranberries
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • 1 cup evaporated fat-free milk
  • 1 (8-ounce) carton low-fat sour cream
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 6 cups all-purpose flour, divided
  • Cooking spray
  • 1 tablespoon granulated sugar
  • 1 cup golden raisins
  • 1/2 cup slivered almonds
  • Icing:
  • 1 1/2 cups powdered sugar
  • 1/4 cup evaporated fat-free milk
  • 1/4 teaspoon almond extract

Preparation

  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.
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