Traditional Easter Babka (bread) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup milk
2 tsp sugar
1/2 cup lukewarm water
10 - 12 egg yolks
1 tsp salt
1/2 to 3/4 cup butter, melted
2 tsp vanilla
grated rind of 1 lemon
4 1/2 to 5 cups flour, sifted
1 cup or more raisins
1/3 cup flour
2 1/2 pkg yeast
2 whole eggs
3/4 cup sugar
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Directions: |
Directions:Bring the milk to a boil and remove from heat. Add the hot milk gradually to the 1/3 cup flour and beat thoroughly until free of lumps. Cool to lukewarm.
Dissolve the sugar in lukewarm water. Sprinkle the yeast over and let stand until yeast granules are softened. Combine with milk/flour paste, beat well and cover. Let rise in warm place until light and bubbly.
Beat the egg yolks and the whole eggs together along with the salt; add the sugar gradually and continue beating until light. Beat in butter, vanilla and lemon rind. Combine all ingredients and mix well. Stir in enough flour to make a soft dough and knead. Working dough for 10 minutes.
The usual method of kneading does not apply to babka dough which is very soft. Thorough kneading is essential to develop its elasticity.
Add raisins, cover and let rise in a warm place until double in size. Punch down and let rise again.
Fill tall round buttered cans 1/3 full. (tomato or juice can) Cover and let rise until dough reaches the brim of pan. Brush with beaten egg diluted with 2 tbsp milk.
Bake at 375ºF for 10 minutes, then lower temperature to 325ºF for 30 minutes. Again lower temperature to 275ºF and bake 15 minutes longer. Let stand for a few minutes before removing from pan carefully and changing position of loaf a few times to prevent settling. |
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