October 12, 2007, Newsletter Issue #338: Easter Babka
Tip of the Week
1/2 cup milk
1/3 cup vegetable shortening
1 tsp salt
1/4 cup sugar
1 package active dry yeast
1/4 cup warm water
2 eggs, beaten
1/2 tsp dried lemon peel
2-1/4 cups flour
1 cup raisins (black or yellow)
1/4 cup almonds, chopped
Scald milk in a saucepan. Add shortening, salt, and sugar; stir until shortening is melted and sugar is dissolved. Cool until lukewarm. Dissolve yeast in warm water; add to lukewarm milk mixture and mix well. Add eggs and lemon peel to milk mixture. Add flour; beat until smooth. Cover and let rise for 6 hours.
Punch down dough. Add raisins; knead until smooth and elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. Let rise, uncovered, for 20 minutes.
Preheat oven to 425 degrees F.
Bake babka for 20 minutes, until golden brown. Remove from pan and cool on a wire rack.
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