* Exported from MasterCook *
Cherry-Almond Babka
Recipe By :
Serving Size : 10 Preparation Time :0:50
Categories : Breads Ethnic
Holidays Nuts
Amount Measure Ingredient -- Preparation Method
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dough:
2 1/4 teaspoons active dry yeast
1/2 cup milk
1 teaspoon sugar
1 stick unsalted butter
1/3 cup sugar -- plus extra to sprinkle atop the babka
1/2 teaspoon salt
2 eggs -- at room temperature
1/2 cup sour cream
4 cups all-purpose flour
filling:
1 cup dried cherries
1 1/2 cups slivered almonds -- lightly toasted and ground
1 stick unsalted butter
1/2 cup light brown sugar
1 egg -- at room temperature
1/2 teaspoon vanilla
1/4 teaspoon almond extract
wash:
1 egg -- at room temperature
1 tablespoon milk
1/8 teaspoon salt
Stir yeast, 1/2 cup milk, and 1 teaspoon sugar together and set aside
until foamy, about 10 minutes.
Meanwhile, beat 1 stick butter with remaining 1/3 cup sugar and 1/2
teaspoon salt until creamy. Add 2 eggs, 1 at a time, followed by
yeast mixture and sour cream. Add flour by cup (using either a
heavy-duty mixer with bread hook, or by hand with a wooden spoon),
until dough pulls away from sides of bowl. Turn out onto a lightly
floured surface and knead until silky and smooth. Transfer to a
buttered bowl, place a piece of plastic wrap over dough surface, and
let rise until doubled in bulk.
To make the filling, cover dried cherries, if hard, with hot water
until softened, 10 to 15 minutes. Drain and squeeze dry and set
aside. Finely grind almonds and set aside. Cream remaining 1 stick
butter and light brown sugar until smooth, then add an egg, vanilla,
almond extract, and ground almonds. Set aside.
Punch down dough, then roll it into a rectangle approximately 12 by
24". Spread on almond filling, leaving a 1 1/2" border, scatter with
cherries, and roll dough up into a tight log. Transfer to a lightly
buttered cookie sheet and form into a crescent. Cover with a towel
and let rise until doubled in bulk, about 1 hour.
Preheat oven to 375F. Beat remaining egg, 1 tablespoon milk, and 1/8
teaspoon salt together. Lightly brush dough with mixture, sprinkle
generously with sugar, and bake on middle rack until golden brown and
cooked through, about 1 hour. (If babka starts to get too dark while
baking, cover it loosely with foil.) Remove from oven and cool
slightly on a wire rack. Serve warm.
Makes 1 large loaf 10 servings.
Source:
"COUNTRYLIVING.COM, May 2009"
Start to Finish Time:
"3:30"
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Per Serving (excluding unknown items): 641 Calories; 35g Fat (48.7%
calories from fat); 14g Protein; 70g Carbohydrate; 4g Dietary Fiber;
141mg Cholesterol; 185mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates.
NOTES : calories: 616; protein: 12.3 g; fat: 31.7g; carbohydrate:
70.9 g; fiber: 6.5g; sodium:160 mg; cholesterol: 118.2 mg