Mom's Babka Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cakes of yeast; 1/2 cup warm water, 3 cups scalded milk, 1 lb sweet unsalted butter; 1 tsp salt, 2 whole eggs, 10 egg yolks, 2 cups sugar, 1 T. lemon peel, 1 box golden raisins, 8 cups or so of pre-sifted flour. keep egg whites and dilute with water for later.
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Directions: |
Directions:soften yeast in warm water and dilute yeast. Add the scalded milk, butter, salt, sugar and let sit until lukewarm. Add the eggs one at a time, raisins, lemon peel, and gradually add the flour until while kneading the dough no longer sticks to your hands. Keep kneading the dough to get all the air bubbles out of the dough. Let rest and keep in a warm place covered with a towel and let rise until doubled in size. Punch down again the dough and let rise again. Find and grease pots and cans to place loaves in for baking. shape dough into loaves and fill greases pots and cans 1/3 of the way full, cover and let them rise. When double in size brush tops with diluted egg whites. Bake in 375º for 10 min; then 325º for 30 mins; then 275º for 15-20 mins. to check if the babka is done - when you tap on the top of the babka it should sound hollow. |
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Personal
Notes: |
Personal
Notes: I was always in awe on how flaky my mom's babka would come out. She always said it was because of the kneading of the dough and letting it rise so many times. Not gonna lie - The kneading is difficult because of the amount of dough that gets made! but patience and endurance comes into play here! Mom used to always tease me about how many gadgets I had in my kitchen when all she used was her little paring knife and her hands. One day while watching one of her favorites cooking shows - Lydia Bastianich, she saw that Lydia used a mixer with a dough hook to make her Babka! Mom was so impressed that she told me it was now OK to use a mixer to make my Babka!
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