Šventinė boba

15 egg yolks; 1 cup sugar; 2 cups milk
100 g (6 tablespoons) fresh yeast
1 cup butter; 1 cup sour cream
1 cup raisins; 5 cups flour
2 teaspoons vanilla extract; salt
3 egg whites; 3 cups powdered sugar
juice of 1 lemon; 1 cup butter
1/2 cup chocolate; 1 cup ground filberts

Blend yeast with 1/4 cup sugar and dissolve in warm milk. Add 1 cup flour, beat well and let rest in warm spot for about 30-45 minutes. Beat egg yolks with remaining sugar until yolks are pale yellow. Add remaining flour to eggs and yeast mixture, mix well. Add melted, chilled butter, raisins, sour cream and pinch of salt, blend all until a soft dough is formed. Cover dough and let rise for 1-2 hours. Beat dough again and set in warm spot for another rising. Grease a high sided cake pan, sprinkle with bread crumbs, place dough into baking pan, not more than 1/3 full. Let rise and when doubled bake in preheated oven at 375F/190C, about 1 hour.
To make white icing cream egg whites with powdered sugar and lemon juice. For chocolate icing melt butter, add chocolate and heat on low heat until chocolate melts.
When baba is done, let cool in baking pan. Remove from pan and decorate with white icing, then dribble slightly cooled chocolate on top of white icing, allow chocolate to run down sides. Sprinkle chopped nuts on top.
Baba is a must for Easter, weddings and other special occasions.

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