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BABKAS #1

Category:    Bread
Yield:2 servings
 
    3/4 c  Butter,soft                         1 tb Lemon rind
    1/2 c  Sugar                               1 c  Milk,room temperature
     10    Egg yolks                       5 1/2 c  Flour
      2 pk Active dry yeast                    1 c  Golden raisins
    1/4 c  Warm water                               Confectioner's sugar
      1 ts Salt                           
 
  In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,
  one at a time, until pale and fluffy. In small bowl, soften yeast in
  water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups
  of flour until a soft dough forms. Turn out on lightly floured work
  surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.
  Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in
  bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch
  fluted pans, let rise until double in bulk(covered) Bake in 350 F oven
  25-30 minutes, or until well browned. Invert on rack. Sprinkle with
  confectioner's sugar. Tastes better eaten within a couple of days. Two
  Babkas, 10 servings each.
 

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