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Sweet Bread (Babka) Recipe

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This recipe for Sweet Bread (Babka), by , is from Family And Friends Book Of Recipes, 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!

Richelle Gillette Janiec


3 (oz.) packages of active dry yeast (3 T. for you regular cooks and bakers)
6 eggs
1 butter (unsalted- do not substitute)
c. warm water (110F, 45C)
2 egg yolks
1 c. plus 1 T. granulated sugar
1 tsp. salt
Roughly 7 c. all-purpose flour
2 egg whites
1 c. whole milk

c. granulated sugar
c. all-purpose flour
1 tsp. cinnamon
c. butter, unsalted-chilled

Lukier (icing)

Grease two 10inch tube pans, or bread pan as alternative.

Make topping and set aside (in warm climates you may want to place in cool space): Combine sugar, flour, and cinnamon then cute in butter to make the mixture crumbly.

In a shallow, medium size mixing bowl dissolve yeast in warm water. Add 1 T of sugar and c of flour; stir to combine. Cover; let stand in a warm place for 5-10 minutes until foamy.

Heat milk and butter in small saucepan until melted. Let stand until mixture cools to warm.

In a large mixing bowl, beat eggs, egg yolks and remaining 1 c. of sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth. Gradually beat in 4 c. flour. Stir in enough remaining flour to make a soft dough. Turn out dough on lightly floured surface. Kneed dough into a soft, smooth dough.

Divide dough in half and distribute to the greased pans, cover with damp cloth. Allow dough to rise in a warm, draft-free space until doubled in bulk (~2 hours).

Preheat oven to 350F(175C)

Lightly beat 2 egg whites in small bowl until foamy, and brush beaten egg whites on top of dough. Evenly sprinkle topping over dough. Place tubes in center of oven and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from oven, and cool three minutes before removing the cakes from the pans. Allow cakes to cool completely.

Cover with Lukier (icing) and serve.

Personal Notes:
Personal Notes:
Or... go to nice European bakery and buy a babka.




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