Favorite Menu Babka I :: Best Dishes

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Babka I

"Traditional Polish Easter bread. Serve as a espresso cake for breakfast or with tea. The recipe makes 3 massive loaves."

Ingredients :

2 cups milk
half pound unsalted butter, at room temperature
1 (zero.6 ounce) cake cake yeast
half cup heat water (a hundred and ten levels F/forty five stages C)
four eggs, room temperature
four egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (optional)
three tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-reason flour, or as needed
1 half cups dried currants
1 1/2 cups raisins
1 half cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-reason flour
half cup packed brown sugar
1 teaspoon ground cinnamon
four tablespoons butter
1 eggs
1 tablespoon water

Instructions :

Prep : 45M	Cook : 24M	Ready in : 4H55M

In a small saucepan, warmness milk until just below boiling. Add butter and stir until melted. Remove from warmness, and let cool until lukewarm.
Place cake yeast in a small bowl; pour half of cup lukewarm water over the yeast. Stir with a spoon to interrupt up the yeast slightly; set apart.
In a mixing bowl, beat 4 eggs and egg yolks with an electric powered mixer with a paddle attachment. Add 1 cup sugar and salt, and maintain to overcome until mixture is thick and faded. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low pace; when integrated, add 2 greater cups of flour and mix till mixed. Add cooled milk combination alternately with an extra four cups flour, beating on medium-low speed.
If the dough may be very sticky, upload up to at least one cup of flour. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a properly-floured work surface and knead approximately eight to 10 mins, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a massive greased bowl, and turn to coat. Cover with greased plastic wrap.
Place in a warm place and allow it to upward push until dough has doubled, approximately 1 half to two hours. Punch the dough down, re-cover the bowl, and allow to rise once more for an extra 1 half of hours.
Preheat oven to 350 levels F (a hundred seventy five degrees C). Butter three tube pans.
In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in four tablespoons butter to shape crumb topping. Sprinkle flippantly a number of the 3 pans.
Turn out dough onto a gently floured floor. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough right into a rectangle and roll it up into a log, pinching the seam to seal. Lay every log seam-aspect up within the prepared pans, pinching ends together to form jewelry. Cover loosely with plastic wrap. Allow to upward thrust for 30 minutes.
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, lightly brush egg wash over every loaf.
Bake babkas in preheated oven until until golden brown and hole sounding while tapped, about 30 to forty five minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely earlier than cutting.

Notes :

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