Sour Cream Babka

Sour Cream Babka Recipe
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

Nutritional Information

Calories 216
Caloriesfromfat 14 %
Fat 3.3 g
Satfat 1 g
Monofat 1.1 g
Polyfat 0.5 g
Protein 5.4 g
Carbohydrate 40.7 g
Fiber 1.6 g
Cholesterol 35 mg
Iron 1.6 mg
Sodium 66 mg
Calcium 63 mg

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

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.

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.

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).

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.

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.

Preheat oven to 350°.

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.

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.

Judith Fertig,

Cooking Light

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note