|
Here ya go! one of these or a combination thereof, should give you a close facimile... *s*
Cheese Babka
Yeast Cake
2 tbs. margarine
2 tbs. sugar
1/4 cup flour
2 yeast cakes
1 tbs. sugar
1/2 cup warm water
1/4 lb. margarine
1 cup white raisins
6 cups flour (stir before measuring)
1 cup milk
9 egg yolks
1 cup sugar
1/4 tsp. salt
TOPPING: Melt 2 tbs. margarine in a pan. Remove from heat and add
2 tbs. sugar and 1/4 cup flour. Stir with a spoon to combine, then
work with your fingers until you achieve a crumb topping. Set
aside.
Break up yeast in a bowl and mix in 1 tbs. sugar. Combine well
until it liquefies. Stir in water. Set aside. Combine margarine
with milk and heat to scald. Cool to lukewarm.
Use a large bowl to beat egg yolks with sugar and then add the
milk mixture. Stir in the salt, raisins and yeast. Add the flour
all at once. Beat with a wooden spoon until smooth. Add
additional 1 1/4 to 1 1/2 cups of flour and mix it in well with
your hand. Knead on a lightly floured surface about 10 minutes.
Round up the dough in a greased bowl, turn greased side up. Cover
with damp towel and let rise in a warm area approximately 2 1/2
hrs. (bulk will double.) Punch down and let rise 1 1/2 hrs. or until
double. Grease 10" tube pan. Punch down dough and place it in
tube pan, cover, and let rise for an hour or until double. Brush
top with 1 egg yolk beaten with 2 tsp. water.
Distribute crumb topping lightly and bake at 300 degrees for 1 1/2
hrs. Cool in pan 10 minutes.
COTTAGE CHEESE FILLING FOR BABKA:
1 egg slightly beaten
1 1/2 cups cottage cheese
3 tbs. granulated sugar
1/2 tsp. vanilla
1 tsp. grated lemon rind
Combine all ingredients
When Babka dough has been punched down after the second rising,
spread or roll dough into rectangle.
Spoon filling along center of dough. Fold dough over filling making
ends meet. Place in pan and bake according to Babka directions.
Filling should be at room temperature. Fills one Babka.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lemon Cheese Babka
--------------------------YIELD: 2 - 8 INCH CAKES--------------------------
1 ea Envelope active dry yeast
1/4 c Sugar
1/4 c Very warm water
3 1/2 ea To 4 cups all purpose flour
3/4 ts Salt
2 ts Grated lemon rind
2 ea Eggs plus 2 egg yolks
1/3 c Warm milk
6 tb Butter or margarine,
-softened
1/2 c Raisins
Powdered sugar
-------------------------------CHEESE FILLING-------------------------------
8 oz Pkg cream cheese
1/2 c Cottage cheese
1 ea Egg yolk
1/4 c Sugar
1 ts Grated lemon rind
-------------------------------CRUMB TOPPING-------------------------------
3 tb Flour
1/3 c Chopped nuts
3 tb Butter or margarine,
-softened
3 tb Sugar
1/4 ts Ground cinnamon
1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup
measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.
2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in
a large bowl; make a well in the middle. Beat eggs and egg yolks in a small
bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir
liquids into flour until smooth. Beat well.
3. Add softened butter gradually, beating well. Stir in 1 more cup of the
flour. Beat until dough leaves the side of the bowl.
4. Knead on a lightly floured surface; until smooth and elastic, about 8
minutes.
5. Press dough into a buttered large bowl, turn to bring buttered side up;
cover. Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in
volume.
6. While the dough is rising, make Cheese Filling: Beat cream cheese and
cottage cheese in a small bowl with an electric mixer until smooth; beat in
egg yolk and sugar. Stir in lemon rind.
7. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a
small bowl. Grease two 8 x 1 1/2 inch pans.
8. When dough has doubled, punch down, knead in raisins; divide dough into
four equal parts; press two parts into the bottoms and about 1/2 inch up
the sides of the prepared pans; spread each with about 1 cup of the cheese
filling.
9. Shape remaining dough into 2 8-inch circles; place on top of cheese
filling. Press the handle of a spoon into dough around edges to seal.
10. Sprinkle half the crumb topping over each. Let rise in a warm place
until dough reaches the top of the pans, about 1 hour.
11. Bake in a preheated 350 F degree oven for 40 minutes; or until the
cakes sound hollow when tapped. Cool on a wire rack. (Place foil loosely
over the crumb topping; invert onto rack, then turn right side up.) Let
cool at least 30 minutes before serving. Sprinkle with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~
CHEESE FILLED BABKA
ingredients:
· 1/2 cup butter or margarine, soften
· 1/2 cup sugar
· 1 teaspoon salt
· 4 eggs
· 1 pkg dry yeast
· 1/4 cup very warm water
· 1 Tablespoon lemon rind
· 1 teaspoon cinnamon
· 4 cups flour
· 1 cup milk scalded and cooled fine dried breadcrumbs
· 12 ounces farmer cheese
· 4 egg yolks
· 6 Tablespoons sugar
· 1/2 teaspoon salt
· 1/2 teaspoon lemon extract
· 1/2 teasp. vanilla extract
Ingredients:
In large bowl, cream butter with sugar until light and fluffy. In second bowl (with mixer at medium speed), beat salt with eggs until they are very thick and pale in color. Stir in the blended butter and sugar mixture. Sprinkle yeast in very warm water (110 degrees), stir until dissolved. With spoon, beat into sugar mixture along with lemon rind and cinnamon. Add flour alterntely with milk, beating with spoon after each addition until smooth. Cover and let rise in warm place (85 degrees) until double, about 1 1/2 hours. Stir down and let rise again until double, about 45 minutes.
Butter, thoroughly, a 3 quart fluted ring mold or bundt pan, dust with bread crumbs and set aside.
With mixer on high speed, beat together cheese, egg yolks, sugar, and salt until light. Refrigerate.
To the Babka dough, risen the second time (above directions):
Stir dough down and spoon half of it into the prepared mold or bundt pan. Cover with cheese filling, pressing it down into the dough. Spoon rest of dough over the filling and let it rise in a warm place until double, about 30 minutes. Heat oven to 350 degrees. When Babka has doubled, bake for 45 60 minutes or until done. Remove from oven and let stand in pan for 15 minutes. Remove to wire rack and cool completely.
__________________
Get a rise out of life!- Bake Bread! 
"A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth."
|
