Most Popular Menu Babka III :: The Best Recipes

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Babka III

"Babka is a rich yeast-raised cake bread. A a hit babka, the satisfaction of every Polish/Ukrainian homemaker, is wealthy, smooth, great-textured, and really mild. Traditionally, this bread is baked in tall round baking pans. Coffee cans may be lined with baking parchment and used as a substitute."

Ingredients :

1 cup milk
1/3 cup all-reason flour
2 half of (.25 ounce) programs lively dry yeast
three teaspoons white sugar
half of cup warm water (a hundred and ten levels F/45 levels C)
2 eggs
10 egg yolks
three/four cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-reason flour
three/4 cup raisins
1 egg
2 tablespoons water

Instructions :

Prep : 30M	Cook : 15M	Ready in : 3H30M

Warm the milk in a small saucepan till it bubbles, then dispose of from warmness. Place 1/3 cup flour in a massive bowl and pour milk over flour. Beat until clean. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let upward push in a warm region till bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating nicely after every addition. When a unfastened dough has fashioned, turn out onto a gently floured floor and knead till clean, about 10 mins. Gently knead in raisins.
Lightly oil a massive bowl, vicinity the dough within the bowl and flip to coat with oil. Cover with a humid fabric and let upward push in a heat place till doubled in volume, approximately forty five minutes. Deflate the dough and permit upward push again until doubled in volume, about half-hour.
Deflate the dough and flip it out onto a gently floured floor. Divide the dough into three identical pieces and shape into round loaves. Place the loaves into properly buttered tall, spherical baking pans. Do no longer fill the pans more than 1/3 full. Cover the loaves with a humid cloth and let upward thrust till tripled in quantity, approximately forty minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 mins. Reduce oven temperature to 325 ranges F (a hundred sixty five stages C) and bake for half-hour more. Reduce oven temperature to 275 tiers F (135 tiers C) and bake for some other 15 to 20 mins, till golden brown.
Let loaves stand five to ten minutes earlier than removing from pans. Transfer loaves very lightly onto a material protected pillow (in no way a hard floor as this may cause the babka to settle or fall). Change position of loaves in the course of cooling period.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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