Home Bread-Bakers v109.n043.6

Cherry-Almond Babka

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 29 Nov 2009 20:56:40 -0800
* 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
--------  ------------  --------------------------------
    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

    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

    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.

Start to Finish Time:
                                      - - - - - - - - - - - - - - - - - - -

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