Babka
Instructions:
- 1 1/4 cups butter or margarine, softened
- 2 cups milk
- 1 cake yeast
- 1/2 cup warm water (110 degrees F)
- 5 eggs
- 4 egg yolks
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange flavored liqueur, optional
- grated zest of 2 oranges
- grated zest of 1 lemon
- 9 − 10 cups all−purpose flour
- 1−1/2 cups currants
- 1−1/2 cups raisins
- 1−1/2 cups golden raisins
- 1 cup chopped slivered almonds
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup all−purpose flour
- Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
- In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.
- In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange−flavored liqueur, zests, and yeast mixture.
- Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky.
- Mix in currants, raisins, golden raisins, and almonds.
- Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn\'t stick to the spoon, about 8 to 10 minutes.
- Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap.
- Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours.
- Punch the dough down, re−cover the bowl, and allow to rise again.
- Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans.
- Preheat oven to 350F.
- Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute.
- Cut into thirds, and transfer dough to prepared pans.
- Cover loosely with plastic wrap. Allow to rise to the top of pan.
- Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes.
- Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.