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Sour Cream Babka

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.7767
Energy (kCal)3202.015
Carbohydrates (g)371.9583
Total fats (g)188.2691
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature. | 2. Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended. | 3. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). | 4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes. | 5. Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size. | 6. Preheat oven to 350°. | 7. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack. | 8. To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cranberry 1 cup dried 50.6 13.167 0.506 0.14300000000000002
    amaretto 1 tablespoon - - - -
    milk 1 cup evaporated fat free 552.0 13.296 5.496 57.216
    cream 1 carton sour low fat - - - -
    yeast 2 1/4 1/4 24.975 2.7567 3.2238 0.1215
    water 1/4 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    egg 2 143.0 0.72 12.56 9.51
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    almond extract 1 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    purpose flour 6 cups divided - - - -
    cooking spray - - - -
    sugar 1 tablespoon granulated 159.9 30.004 5.005 2.496
    golden raisin 1 cup 498.3 131.208 5.5935 0.759
    almond 1/2 cup slivered 963.56 0.0 0.0 109.0
    sugar 1 1/2 cups powdered 700.2 179.58599999999998 0.0 0.0
    milk 1/4 cup evaporated fat free 552.0 13.296 5.496 57.216
    almond extract 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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