Babka

RECIPE # 45

Babka

INGREDIENTS:

1 1/4 cups butter or margarine, softened

2 cups milk1 cake yeast

1/2 cup warm water (110 degrees F)

5 eggs

4 egg yolks

1 cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon9 − 10 cups all−purpose flour

1−1/2 cups currants

1−1/2 cups raisins

1−1/2 cups golden raisins

1 cup chopped slivered almonds

1/2 cup packed brown sugar1 teaspoon ground cinnamon1 cup all−purpose flour

DIRECTIONS:

Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange−flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.

Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re−cover the bowl, and allow torise again.

Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,

Babka