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Babka I Best Family Recipes

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Babka I

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

Ingredients :

2 cups milk
half of pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
1/2 cup heat water (one hundred ten stages F/45 stages C)
4 eggs, room temperature
four egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (elective)
three tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-motive flour, or as needed
1 1/2 cups dried currants
1 half of cups raisins
1 half cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-motive flour
half cup packed brown sugar
1 teaspoon floor cinnamon
four tablespoons butter
1 eggs
1 tablespoon water

Instructions :

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

In a small saucepan, warmth milk until simply below boiling. Add butter and stir till melted. Remove from warmness, and allow 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 aside.
In a mixing bowl, beat four eggs and egg yolks with an electric powered mixer with a paddle attachment. Add 1 cup sugar and salt, and retain to beat until combination is thick and faded. Stir in vanilla, orange liqueur, zests, and yeast aggregate. Beat in 2 cups flour on low pace; when included, add 2 greater cups of flour and blend till mixed. Add cooled milk combination alternately with an extra 4 cups flour, beating on medium-low velocity.
If the dough is very sticky, add up to one cup of flour. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a well-floured paintings surface and knead approximately eight to ten minutes, adding reserved flour if wanted. Shape dough right into a ball. Transfer dough to a huge greased bowl, and turn to coat. Cover with greased plastic wrap.
Place in a warm area and permit it to rise till dough has doubled, about 1 half to 2 hours. Punch the dough down, re-cowl the bowl, and allow to rise once more for an additional 1 half of hours.
Preheat oven to 350 ranges F (a hundred seventy five tiers C). Butter three tube pans.
In a small bowl, integrate 1 cup flour, half of cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to shape crumb topping. Sprinkle calmly many of the 3 pans.
Turn out dough onto a gently floured surface. Knead for 1 minute. Cut dough into thirds. Flatten every piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the organized pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to upward thrust for half-hour.
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over every loaf.
Bake babkas in preheated oven till until golden brown and hole sounding while tapped, about 30 to forty five minutes. Immediately flip out onto a cooling rack so bread does now not persist with the pan. Cool absolutely earlier than slicing.

Notes :

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