Poland − Babka

Instructions

1. 1

   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 Place yeast in a small bowl, and pour warm water over it.

2. 2

   Stir with a spoon to break up the yeast.

3. 3

   Set aside for 2 to 3 minutes.

4. 4

   In a small saucepan, scald milk.

5. 5

   Add 1 cup butter or margarine, and stir until melted.

6. 6

   Remove from heat, and let cool until lukewarm.

7. 7

   In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment.

8. 8

   Add sugar and salt, and continue to beat until mixture is thick and pale.

9. 9

   Add vanilla, orange-flavored liqueur, zests, and yeast mixture.

10. 10

    Beat in 4 cups flour gradually.

11. 11

    Add milk mixture alternately with remaining 4 cups flour while beating on medium speed.

12. 12

    Add up to an additional 1 cup flour if the dough is sticky.

13. 13

    Mix in currants, raisins, golden raisins, and almonds.

14. 14

    Transfer dough to a clean large bowl.

15. 15

    Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.

16. 16

    Transfer dough to a large buttered bowl, and turn to coat.

17. 17

    Cover with plastic wrap.

18. 18

    Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours.

19. 19

    Punch the dough down, re-cover the bowl, and allow to rise again.

20. 20

    Butter 3 angel food cake pans.

21. 21

    In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form