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Babka - Russian Easter Bread Recipe

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This recipe for Babka - Russian Easter Bread is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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