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Babci's Babka

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.6757
Energy (kCal)2816.286
Carbohydrates (g)412.4432
Total fats (g)100.0961
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in warm cream. | 2. Combine with half the sugar and half the flour and let double in size. | 3. Add all remaining ingrdients except the raisins and knead until smooth. | 4. It will be sticky. Add more flour as necessary to keep it from sticking to the counter. (I usually use at least 1 1/2 cups extra.) | 5. Add the raisins while continuing to knead. | 6. Grease a tube or bundt pan and dust with flour. | 7. Place dough in pan, cover with plastic wrap and a clean cloth and leave in a very warm draft-free place until double once again. | 8. Spread the top with cheese topping. Bake at 350 for about 40 minutes or until golden brown. | 9. NOTE: I use a heating pad to keep the bowl warm and keep the dough rising. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 envelope - - - -
    half 1/2 cup - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    egg 3 214.5 1.08 18.84 14.265
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    almond extract 1/2 teaspoon - - - -
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    golden raisin 1/3 cup 166.1 43.736000000000004 1.8645 0.253
    cream cheese 8 ounces blend 669.06 7.938 16.1028 64.8648
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

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



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