Babka

Recipe Description

Recipe Ingredients

½ cup milk
2 packages active dry yeast
¼ lb butter
1 cup sugar, divided
3 eggs, separated
2 ½ cups sifted flour
¼ cup raisins
¼ cup chopped nuts
1 can (9 oz.) crushed pineapple
1 teaspoon cinnamon

Instructions

Scald milk and cool to lukewarm; sprinkle in yeast with 1 teaspoon sugar, and let stand 5 to 10 minutes. Cream butter with 3 tablespoons sugar; add egg yolks and beat well. Stir in flour alternately with milk-yeast mixture. Cover and refrigerate overnight. Next day: beat egg whites until peaks form; gradually beat in 2/3 cup sugar to form meringue. Divide dough in half (it doesn’t rise much in refrigerator). On a lightly floured surface, roll each half into a rectangle. Divide meringue and spread up to one inch from edge of each circle of dough. Mix remaining sugar, cinnamon, raisins, nuts and drained pineapple; sprinkle over meringue. Roll as for jelly roll; transfer each roll to ungreased tube an; overlap and pinch ends together. Bake in preheated 350° oven for 1 hour. Cool 15 minutes and remove from pan. This may also be baked as two separate loaves.