Name: Babka I
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: Milk - 2 cups; Unsalted butter, at room temperature - ½ pound; Cake yeast - 1 (0.6 ounce) cake; Warm water (110 degrees F/45 degrees C) - ½ cup; Eggs, room temperature - 4; Egg yolks, room temperature - 4; White sugar - 1 cup; Salt - 1 teaspoon; Vanilla extract - 1 teaspoon; Orange liqueur (Optional) - 1 tablespoon; Grated orange zest - 3 tablespoons; Grated lemon zest - 1 tablespoon; All-purpose flour, or as needed - 10 cups; Dried currants - 1 ½ cups; Raisins - 1 ½ cups; Golden raisins - 1 ½ cups; Chopped slivered almonds - 1 cup; All-purpose flour - 1 cup; Packed brown sugar - ½ cup; Ground cinnamon - 1 teaspoon; Butter - 4 tablespoons; Eggs - 1; Water - 1 tablespoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Babka I

1. Milk - 2 cups

2. Unsalted butter, at room temperature - ½ pound

3. Cake yeast - 1 (0.6 ounce) cake

4. Warm water (110 degrees F/45 degrees C) - ½ cup

5. Eggs, room temperature - 4

6. Egg yolks, room temperature - 4

7. White sugar - 1 cup

8. Salt - 1 teaspoon

9. Vanilla extract - 1 teaspoon

10. Orange liqueur (Optional) - 1 tablespoon

11. Grated orange zest - 3 tablespoons

12. Grated lemon zest - 1 tablespoon

13. All-purpose flour, or as needed - 10 cups

14. Dried currants - 1 ½ cups

15. Raisins - 1 ½ cups

16. Golden raisins - 1 ½ cups

17. Chopped slivered almonds - 1 cup

18. All-purpose flour - 1 cup

19. Packed brown sugar - ½ cup

20. Ground cinnamon - 1 teaspoon

21. Butter - 4 tablespoons

22. Eggs - 1

23. Water - 1 tablespoon

How to cook deliciously - Babka I

1. Stage

In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.

2. Stage

Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.

3. Stage

In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.

4. Stage

If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.

5. Stage

Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.

6. Stage

Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.

7. Stage

Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.

8. Stage

In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.

9. Stage

Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each 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 prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.

10. Stage

Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.

11. Stage

Bake babkas in preheated oven until 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 completely before slicing.