"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Babka - Russian Easter Bread Recipe

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This recipe for Babka - Russian Easter Bread, by , is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Gadd

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. yeast
1/2 c. warm water
1 c. egg yolks (11 yolks)
1 c. sugar
1 c. butter, melted
1 c. lukewarm cream
7+ c. of flour
1/2 tsp. salt
Dash of nutmeg
1 tsp. grated orange peel
1/2 lb. white raisins, opt.

Directions:
Directions:
Dissolve yeast in 1/2 c. warm water. Use regular beater on the mixer. Beat egg yolks with sugar. Add melted butter, cream and yeast. Add 4 c. of the flour, salt, nutmeg and orange peel. Switch beater on the mixer to the dough hook. As the mixer is turning, slowing add 3 more cups of flour. If the dough is clinging to the dough hook properly, you don't need to add any more flour. Usually I need to add about 1/4 c. more. Knead dough 10 minutes. Cover and let rise until double (about 2 hours. I do this in a warm oven with a warm pan of water placed on the bottom of the oven.) Punch dough down and place in a greased angel food cake pan. Let rise again until double (about 45 min.) Brush with egg whites. Cover with foil the first 25 min. Bake at 350 for 40 minutes. Cool in pan 15 minutes, then put on a rack to finish cooling.

Personal Notes:
Personal Notes:
This bread rises a lot! It will rise even more during baking.

 

 

 

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