Sour Cream Babka

Name: Sour Cream Babka
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoon almond extract; 1 Tbsp amaretto (almond-flavored liqueur); 227 grams carton low-fat sour cream; 237 milliliters dried cranberries; 2 teaspoons package dry yeast (about; 2 larges egg yolks; 2 larges eggs; 59 milliliters evaporated fat-free milk; 237 milliliters evaporated fat-free milk; 1 liters all-purpose flour, divided; 237 milliliters golden raisins; 118 milliliters granulated sugar; 1 Tbsp granulated sugar; 355 milliliters powdered sugar; 1 teaspoons salt; 118 milliliters slivered almonds; 59 milliliters warm water (100° to 110°)

You can never have too many dessert recipes, so give Sour Cream Babkan a try. Watching your figure? This vegetarian recipe has 235 calories, 5g of protein, and 6g of fat per serving. This recipe serves 28. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Easter. Head to the store and pick up eggs, evaporated milk, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare dough, combine cranberries and amaretto in a small bowl; set aside.

Ingredients you will need

Cranberries

Amaretto Liqueur

Dough

Equipment you will use

Bowl

Heat milk over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil).

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat; stir in sour cream. Cool to room temperature.

Ingredients you will need

Sour Cream

Dissolve yeast in warm water, and let stand 5 minutes.

Ingredients you will need

Water

Yeast

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).

Ingredients you will need

Granulated Sugar

Egg Yolk

Egg

Equipment you will use

Blender

Bowl

Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended.

Ingredients you will need

Almond Extract

Yeast

Milk

Salt

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

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).

Ingredients you will need

Dough

All Purpose Flour

Egg

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.

Ingredients you will need

Cooking Spray

Dough

Punch

Equipment you will use

Bowl

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.

Ingredients you will need

Granulated Sugar

Cooking Spray

Cranberries

Almonds