Title: Polish Babka
Categories: Bread
Yield: 1 Servings

1	pk	Active dry yeast
1/4	c	Warm water
3/4	c	Milk
3/4	c	Butter or margarine
1/2	c	Granulated sugar
4		Eggs, at room temperature
1 1/2	ts	Salt
1 1/2	ts	Almond extract
4	c	All-purpose flour
12	oz	Pkg (about 2 cups) Chuckles
1		Jelly Rings *
1	c	Chopped almonds
4	ts	Milk
1	c	Confectioner sugar Red food
1		Coloring, optional

* cut in small Pieces with kitchen scissors Dipped in warm water

Dissolve yeast in water. Scald milk; set aside. In large mixing bowl, cream butter and sugar until light; add eggs, 1 at a time, until well blended. Beat in milk; then yeast mixture, salt and 1 tsp almond extract. Gradually, add flour, beating at low speed until batter is smooth. Reserve 1/4 cup Chuckles; stir remaining Chuckles and almonds into batter. Place reserved Chuckles around bottom of well greased 3 quart Bundt pan to form a circle. Turn batter into pan. Cover; let rise in warm place about 1 1/2 hours or until batter is 1/2" from top of pan. Bake @ 375 degrees, 35 to 40 minutes or until done. Cool 5 minutes; remove from pan. Cool on rack. Stir together milk, 1/2 tsp almond extract and sugar for icing; if desired, tint with food coloring. Drizzle icing over bread. Makes 12 slices.

Note: Other recipes use grated peel of 1/2 orange and 1/2 lemon plus 1 cup raisins instead of Chuckles. By on

previous

next