Babka
Traditional Polish Easter bread rich with eggs, butter, currants, raisins, almonds, and citrus zest, baked to golden perfection.
Ingredients
- 1 0.3 cup butter or margarine, softened
- 2 cup milk
- 1 cake compressed yeast
- 0.5 cup warm water, 110°F
- 5 whole eggs
- 4 whole egg yolks
- 1 cup white sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange flavored liqueur, optional
- 2 whole oranges, zest only
- 1 whole lemon, zest only
- 10 cup all-purpose flour, divided
- 1 0.5 cup currants
- 1 0.5 cup raisins
- 1 0.5 cup golden raisins
- 1 cup chopped slivered almonds
- 0.5 cup packed brown sugar
- 1 tsp ground cinnamon
Instructions
- 1
Place yeast in a small bowl with warm water; stir and set aside 2-3 minutes. Scald milk, add 1 cup butter, stir until melted. Let cool to lukewarm.
- 2
Beat 4 eggs and egg yolks with an electric mixer. Add sugar and salt; beat until thick and pale. Add vanilla, liqueur, zests, and yeast mixture.
- 3
Beat in 4 cups flour gradually. Add milk mixture alternately with remaining flour. Mix in currants, raisins, and almonds.
- 4
Knead with a large wooden spoon until dough pulls away from spoon, about 8-10 minutes. Transfer to a buttered bowl, cover, and let rise until doubled, 1-2 hours. Punch down and let rise again.
- 5
Butter 3 angel food cake pans. Mix 1 cup flour, 4 tablespoons butter, brown sugar, and cinnamon for crumb topping. Sprinkle among pans. Preheat oven to 350°F.
- 6
Punch dough down; divide into thirds and place in prepared pans. Cover and let rise to top of pan. Brush with beaten egg. Bake 30-45 minutes until golden. Turn out immediately onto racks to cool.