8 c. flour, not sifted
1 c. white raisins
1/2 pt. sour cream
1 tsp. salt
5 or 7 whole eggs, beaten (according to size use 5, 6 or 7)
1 c. sugar
1/4 lb. butter
1 1/2 c. scalded milk
2 yeast cakes or 3 pkgs. dry yeast
1/4 c. warm water

Preheat oven to 350 degrees. Melt butter in scalded milk, then let it cool. Dissolve yeast in warm water. Beat eggs until fluffy. Add sugar, salt, sour cream and raisins. Add the cooled milk and butter and dissolved yeast. Add gradually the flour.

Knead until dough is elastic and smooth. Set aside to rise until double in bulk. When doubled, punch down several times. Place in greased pans to rise again in warm, draft-free place for 1 hour. Bake 40-50 minutes. Brush tops of loaves with egg yolk and water mixture 10 minutes before taking babkas from oven or brush tops with some melted butter. Makes 2 large round loaves or 5 small round loaves (these get baked for about 35 minutes).

Sayreville V.I.P.'s