Babka
Recipe Category: Ethnic
Recipe Serves: 10
Recipes Ingredients:
3 pk (1/4 oz) active dry yeast (3
2 Egg yolks
-Tbsp) 1 1/2
ts Salt
3/4 c Warm water (110F)
2 Egg whites
1 tb Plus 1 cup sugar
Topping:
About 7 3/4 cups all-purpose 1/4
c Sugar
-flour 1/2
c All-purpose flour
1 1/2 c Milk
1 ts Ground cinnamon
1 1/4 c Unsalted Butter or margarine
1/4 c Unsalted Butter or
6 Eggs
-margarine, chilled
Recipe Instructions:
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
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