BABKAS

Per serving: 264 cal, 6 g pro, 37 g car, 10 g fat, 149 mg chol with butter, 127 mg chol with margarine, 204 mg sod

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In large bowl cream butter and sugar until light.

Step 2

Beat in yolks one at a time until pale and fluffy.

Step 3

In small bowl soften yeast in the warm water.

Step 4

Beat the yeast into egg mixture with salt, peel, and milk.

Step 5

Slowly beat in 5-1/2 cups flour until a soft dough forms.

Step 6

Turn out onto lightly floured surface: knead 8 to 10 minutes or until smooth and elastic. Knead in raisins.

Step 7

Place in greased bowl; turn to grease top.

Step 8

Cover with greased plastic wrap: let rise in warm, draft-free place 1 hour or until doubled.

Step 9

Punch down; divide in half.

Step 10

Place in 2 greased and floured 8-cup fluted tube pans.

Step 11

Cover with greased plastic wrap; let rise in warm, draft- free place about 45 minutes or just until doubled.

Step 12

Bake in preheated 350° oven 25 to 35 minutes or until well browned.

Step 13

Cool in pan on rack 5 minutes.

Step 14

Invert on rack; cool completely.

Step 15

Sprinkle with confectioners' sugar.

Step 16

Wrap in plastic wrap: store at room temperature. Tastes best eaten within a couple of days.

Step 17

Combine cream cheese, 1/4 c sugar and egg yolk to make cheese filling. Place in fridge to chill while dough is rising.

Step 18

For cheese filled babka, fold the cheese coated dough into three sections like a pamphlet. Gently roll dough into good shape more making the cinnamon roll shapes. Cut and place in tube pan