Saturday, May 2, 2015
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| Babka II |
"Orange zest and raisins make this Polish Easter bread a special deal with."
Ingredients :
- 1 (.25 ounce) package deal lively dry yeast
- 1 cup warm water (110 levels F/forty five tiers C)
- eight cups all-reason flour
- three eggs
- 4 eggs, separated
- 1 cup white sugar
- 2 cups milk
- 1 tablespoon grated orange zest
- 1 cup butter, melted
- 1 cup raisins
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- In a small mixing bowl, dissolve the yeast inside the heat water. Let stand till creamy, approximately 10 minutes.
- In a massive bowl, combine the yeast aggregate, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; blend well. Add the remaining flour, 1 cup at a time, till the dough comes together. Turn the dough onto a lightly floured floor and knead till clean and supple, approximately 5 minutes.
- Flatten the dough out along with your fingers and smear 1/three cup of the butter on the dough. Fold up the dough and knead lightly to comprise the butter into the dough. Repeat this two times until all the butter is integrated. Use the equal technique to comprise the raisins.
- Lightly oil a massive blending bowl. Place the dough in the bowl and flip the dough to coat with oil. Cover with a damp cloth and let stand in a heat place until doubled in quantity; about 1 hour.
- Preheat oven to 350 degrees F(a hundred seventy five levels C).
- Turn the dough onto a gently floured surface and divide into identical length portions. Form every piece right into a loaf and vicinity them in two gently greased 9x5 inch loaf pans. Cover with a damp fabric and allow upward push till doubled, approximately 40 minutes.
- Brush the tops of the loaves with egg whites and bake at 350 stages F(a hundred seventy five degrees C) till the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, approximately 30 to 40 mins.
Notes :
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