Babka
" Traditional Polish Easter bread. Serve
as a coffee cake for breakfast or with
tea. "
Ingredients:
1 1/4 cups butter or margarine,
softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored
liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 - 10 cups all-purpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
Directions:
1. Place yeast in a small bowl, and
pour warm water over it. Stir with a
spoon to break up the yeast. Set aside
for 2 to 3 minutes.
2. In a small saucepan, scald
milk. Add 1 cup butter or margarine, and
stir until melted. Remove from heat, and
let cool until lukewarm.
3. In a mixing bowl, beat 4
eggs and egg yolks with an electric
mixer with a paddle attachment. Add
sugar and salt, and continue to beat
until mixture is thick and pale. Add
vanilla, orange-flavored liqueur, zests,
and yeast mixture. Combine. Beat in 4
cups flour gradually. Add milk mixture
alternately with remaining 4 cups flour
while beating on medium speed. Add up to
an additional 1 cup flour if the dough
is sticky. Mix in currants, raisins,
golden raisins, and almonds.
4. Transfer dough to a clean
large bowl. Knead using a large wooden
spoon until the dough pulls away and
doesn't stick to the spoon, about 8 to
10 minutes. Transfer dough to a large
buttered bowl, and turn to coat. Cover
with plastic wrap. Place in a warm place
until dough reaches the top of the bowl,
about 1 to 2 hours. Punch the dough
down, re-cover the bowl, and allow to
rise again.
5. Butter 3 angel food cake
pans. In a small bowl, combine 1 cup
flour, 4 tablespoons butter or
margarine, brown sugar, and cinnamon to
form crumb topping. Sprinkle evenly
among the 3 pans.
6. Preheat oven to 350 degrees
F (175 degrees C).
7. Punch the dough down again.
Turn out onto a lightly floured surface.
Knead for 1 minute. Cut into thirds, and
transfer dough to prepared pans. Cover
loosely with plastic wrap. Allow to rise
to the top of pan. Beat remaining egg,
and brush the top of the dough.
8. Bake at 350 degrees F (175
degrees C) until golden brown and hollow
sounding when tapped, about 30 to 45
minutes. Immediately turn out onto a
cooling rack so bread does not stick to
the pan. Cool. Makes 3 - 8 inch babkas
You are Visitor No:
|
View Counter Stats
