Babka I You Have To Try

Wednesday, February 21, 2018

Babka I

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

Ingredients :

2 cups milk
half pound unsalted butter, at room temperature
1 (zero.6 ounce) cake cake yeast
1/2 cup heat water (a hundred and ten stages F/forty five 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 (non-compulsory)
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-reason flour, or as wanted
1 1/2 cups dried currants
1 half cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-reason flour
half cup packed brown sugar
1 teaspoon floor cinnamon
four tablespoons butter
1 eggs
1 tablespoon water

Instructions :

Prep : 45M	Cook : 24M	Ready in : 4H55M

In a small saucepan, warmness milk until just beneath boiling. Add butter and stir till melted. Remove from warmth, and allow cool till lukewarm.
Place cake yeast in a small bowl; pour half of cup lukewarm water over the yeast. Stir with a spoon to interrupt up the yeast barely; set aside.
In a blending bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and keep to beat till combination is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast combination. Beat in 2 cups flour on low speed; whilst incorporated, add 2 extra cups of flour and mix until mixed. Add cooled milk aggregate alternately with an additional four cups flour, beating on medium-low velocity.
If the dough could be very sticky, add up to at least one 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 mins, including reserved flour if wanted. Shape dough right into a ball. Transfer dough to a large greased bowl, and flip to coat. Cover with greased plastic wrap.
Place in a warm vicinity and permit it to upward push until dough has doubled, about 1 half of to two hours. Punch the dough down, re-cover the bowl, and permit to upward push once more for an extra 1 1/2 hours.
Preheat oven to 350 tiers F (one hundred seventy five tiers 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 most of the 3 pans.
Turn out dough onto a gently floured surface. Knead for 1 minute. Cut dough into thirds. Flatten every piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-aspect up inside the organized pans, pinching ends together to shape earrings. Cover loosely with plastic wrap. Allow to upward push for 30 minutes.
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over every loaf.
Bake babkas in preheated oven until till golden brown and hole sounding when tapped, approximately 30 to forty five mins. Immediately turn out onto a cooling rack so bread does no longer persist with the pan. Cool completely earlier than reducing.

Notes :

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