Directions: |
Directions:1. In a large bowl, mix the very hot milk, sugar, butter, cardamom, salt and lemon rind.
2. When the butter is melted and this mixture is lukewarm, add the vanilla, eggs, fruit, and raisins. Stir in the dissolved yeast mixture.
3. The amount of flour is really an estimate as it can vary depending on the flour. When mixing the flour into the wet mixture, start with about 4 cups of flour and stir it in.
4. Place about a cup of flour on your counter or kneading board and spread it around to about a 10" circle. Turn the dough out onto the floured surface and begin kneading with your hands. Add more flour as needed until the ball of dough sticks together in a smooth satiny ball. You may have to add more than the 6 cups recommended so that it isn't sticky.
5. Knead for about 5 minutes, then place in a large, greased bowl.
6. Cover with a light cloth and set in a warm place to rise. Since this is rather a fine-textured bread and heavier than traditional babka, it may take longer to rise. Allow about 2 hours for the dough to double. (Tip: I like to set my dough in my oven to rise if I'm not using it for anything else. It's a nice draft-free, out-of-the-way place.)
7. Punch down and divide in half. Place each half into a round 1 1/2 quart casserole or loaf bread pan that has been greased well.
8. Cover with a lightweight cloth and let rise until double again.
9. Bake bread at 350°F for about 35 minutes.
10. At this point, use a pastry brush to quickly brush the top of the bread with milk. Do not remove it from the oven, just pull the rack out a bit.
11. Bake for 5 to 10 more minutes. The top should be browned and babka should be coming slightly away from sides of the pan.
12. Remove from oven and let cool in pans for a few minutes before turning out on racks.
13. While still warm, drizzle with glaze made from 3/4 cup confectioner's sugar mixed with 4 tablespoons of lemon juice and decorate with a few candied cherries cut in half. Makes 2 loaves. |
This recipe for Russian Easter Bread is from