Sour Cream Yeast Cake - {Babka}

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter - (3 sticks) - softened
3 1/2 cups	218g / 7.7oz	All-purpose flour - plus more
3 1/2 cups	218g / 7.7oz	Bread flour
2		Dry yeast - (1/4 oz ea)
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Salt
1/2 cup	118ml	Warm water
1/2 cup	118ml	Milk
1 cup	237ml	Sour cream
2		Eggs
1		Egg yolk
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Vanilla extract
2		Lemon oil
2		Orange oil
1/4 teaspoon	1.3ml	Almond extract
		Assembly
1/4 cup	49g / 1.7oz	Softened butter - (1/2 stick) - cut up
1 cup	160g / 5.6oz	Brown sugar - (to 1 1/2 cups)
2 teaspoons	10ml	Cinnamon - (to 3 tspns)
1 1/2 cups	219g / 7.7oz	Chopped walnuts or pecans
		Currants or raisins or dried cherries
1		Egg
1		Egg yolk
1		Granulated sugar
2 tablespoons	30ml	Water
2 teaspoons	10ml	Coarse sugar
		Powdered sugar - for dusting

Recipe Instructions

Rub butter into flour until crumbly, using dough hook of electric mixer. Combine yeast, sugar, salt, warm water, milk, sour cream, eggs, yolk, lemon juice, vanilla, lemon oil, orange oil and almond extract. Stir into flour mixture. Mix to form a soft dough, adding more flour if needed. Knead 5 to 6 minutes, then place in greased bowl and cover.

Refrigerate at least 4 hours or overnight. Punch down dough. Divide into 2 portions. Roll each portion out on floured work surface into 14- by 10-inch rectangles.

For Assembly: Sprinkle each rectangle equally with butter, brown sugar, cinnamon, chopped nuts, currants, raisins or dried cherries. Roll long end up into a jellyroll. Carefully place each in well-greased tube or angel food cake pans. Make slits in top of each cake, if desired.

Combine egg, yolk, dash granulated sugar and water. Brush dough with egg wash. Place cake pans in large plastic bag and seal. Let rise until doubled, about 45 minutes.

Brush again with egg wash and sprinkle with coarse sugar. Place cake pans on large baking sheets (this protects bottoms) and bake at 350 degrees until done, about 1 hour. Dust with powdered sugar before serving.

This recipe yields 2 babkas, 8 to 10 servings each.

Each of 20 servings: 481 calories; 306 mg sodium; 108 mg cholesterol; 26 grams fat; 55 grams carbohydrates; 9 grams protein; 0.65 gram fiber.

Source:
The Los Angeles Times, 05-10-2000

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