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Print this Recipe    Babka 11

BABKA

5 1/2 - 6 1/2 C. flour
2 packages yeast
1/4 C. warm water
1 C. + 2T. sugar
1 t. salt
3 eggs, slightly beaten
1/2 C. butter
1/4 C. butter, melted
1 C. milk
1/4 C. oil

3/4 C. sugar
3 T. cinnamon
3/4 C. golden raisins
3/4 C. walnut pieces

Put 3 cups flour into a large bowl. Make a well in the center.
Dissolve yeast in warm water mixed with 2 T. sugar. Allow yeast to
proof. Pour into well. Add 1 cup sugar and the salt.

Melt 1/2 cup butter into the milk. Remove from heat and mix in the
oil. Beat the butter mixture into the flour a little at a time,
alternating with the eggs. Then beat in 2-3 cups more flour until
the mixture is no longer sticky.

Knead on floured surface for 8-10 minutes until smooth. Oil a large
bowl. Roll the dough in the bowl until all surfaces are covered
with oil. Cover with a tea towel and let rise in a warm place until
double in size. Punch down dough and turn out on the counter. Cover
and let rest for 10 minutes.

Divide the dough into 4 parts. Roll each part into a rectangle 1/8"
thick. Brush with melted butter. Combine topping ingredients and
sprinkle on rectangles. Roll each like a jelly roll and place around
a greased tube pan. Cover and let rise again until double in size.
Brush top of babka with melted butter.

Bake in a 300 degree F oven for 1 hour. Remove from pan and let
cool on a a cooling rack

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