Babka Recipe
Recipe Ingredients
3 package (1/4 oz) active dry yeast (3 tbsp)
3/4 cup warm water (110f)
1 tbsp plus 1 cup sugar
1 about 7 3/4 cups all-purpose flour
1 1/2 cup milk
1 1/4 cup unsalted butter or margarine
6 eggs
2 egg yolks
1 1/2 tsp salt
2 egg whites
1 topping:
1/4 cup sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup unsalted butter or margarine, chill, ed
Recipe Preparation
This desert, a cross between cake and sweet bread, is often baked for
Easter.
Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set
aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1
Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a
warm place 5 to 10 minutes until foamy. Heat milk and butter or
margarine in a small saucepan until melted. Let stand until mixture
cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1
cup sugar until pale and frothy.
Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour
to make a soft dough. Turn out dough on a lightly floured surface.
Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1
part dough in each greased pan. Cover with a damp cloth; let rise in
a warm place, free from drafts, until doubled in bulk, about 2 hours.
Preheat oven to
350 F.
Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten
egg whites on top of dough. Evenly sprinkle Topping over dough. Bake
50 to 55 minutes or until a wooden pick inserte in centre comes out
clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans;
cool completely on racks. Frost with Powdered Sugar Icing if desired.
Makes two (10 inch) cakes.
Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a
pastry blender or 2 knives, cut in butter or margarine until mixture
resembles coarse crumbs.
Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar
1/2 tsp lemon juice
In a medium bowl, beat egg whites until frothy. Gradually add powdered
sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon
juice; beat 2 minutes or until icing stands up in soft peaks. Makes
abou 1 1/4 cup icing.
Source: HP Books, Polish Cooking by Marianna Olszewska Heberle
Servings: 10
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