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BASIC BABA DOUGH
"A favorite recipe of Mrs. Lewis Haight, who won the Gold Ribbon for the best yeast baking at the Nebraska State Fair."
1 cup Fleischmann’s Margarine, room temperature
2 cups sugar
5 eggs
1 tablespoon vanilla
3 packages Fleischmann’s Active Dry Yeast
11/2 cups warm, not hot, water
1 cup dry milk solids
5 cups sifted flour
Cream margarine and sugar. Add eggs and vanilla, beating thoroughly; set aside.
Sprinkle yeast into water and stir until dissolved. Add dry milk.
Add flour and yeast mixture to creamed mixture. Blend at low speed of electric mixer, then beat at high speed for six minutes.
Set in warm place, free from draft, until surface is bubbly (1 1/2 hours).
BEAUTIFUL RAISIN BABA
1/3 of prepared Basic Baba Dough
1/2 cup raisins
1/2 cup chopped walnuts
FOR THE APRICOT SAUCE:
1/2 cup apricot nectar
1/2 cup sugar
1 tablespoon lemon juice
Combine batter, raisins, and walnuts. Pour into greased and floured mold. Set in warm place until surface is bubbly (about 1 hour).
Bake at 375 degrees F 35-40 minutes. Remove from pan. Cool slightly.
Meanwhile combine apricot nectar and sugar. Simmer 10 minutes. Add lemon juice. Prick surface of cake. Spoon sauce over cake.
KRIS KRINGLE
1/3 of prepared Basic Baba Dough
1 1/2 cups flour
2 1/2 cups raisins
1 cup apricot jam
1 tablespoon lemon juice
1 teaspoon lemon rind
Confectioner's sugar icing
Combine batter and flour. Cover and refrigerate 2 hours or until ready to use.
WHEN READY TO BAKE:
Roll 1/2 of dough to fit 16x10- inch pan. Combine remaining ingredients, spread over dough.
Roll out remaining dough; cover filling. Cover. Let rise in warm place until double (about 1 hour).
Bake at 375 degrees F (20-25 minutes).
Frost with confectioner's sugar icing.
TUTTI FRUTTI ROLLS
Makes 12 rolls
1/3 of prepared Basic Baba Dough
1/2 cup raisins
1/2 cup chopped candied mixed fruit
Combine ingredients; pour into 12 greased muffin pans. Set in warm place until surface is bubbly (about 1 hour).
Bake at 375 degrees F 15-20 minutes.
From: Recipelink.com
Source: Recipe pamphlet: Fleishmann's Almanac of Fall and Winter Yeast Baking - 12 Recipes from Gold Ribbon Winners, not dated
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