BCL - Babka I So Tasty

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Babka I

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

Ingredients :

  • 2 cups milk
  • 1/2 pound unsalted butter, at room temperature
  • 1 (0.6 ounce) cake cake yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 4 eggs, room temperature
  • 4 egg yolks, room temperature
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange liqueur (optional)
  • 3 tablespoons grated orange zest
  • 1 tablespoon grated lemon zest
  • 10 cups all-purpose flour, or as needed
  • 1 1/2 cups dried currants
  • 1 1/2 cups raisins
  • 1 1/2 cups golden raisins
  • 1 cup chopped slivered almonds
  • Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1 eggs
  • 1 tablespoon water

Instructions :

Prep : 45M Cook : 24M Ready in : 4H55M
  • In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  • 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.
  • 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.
  • If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  • 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.
  • 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.
  • Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  • 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.

Notes :

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