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Babka I

"Traditional Polish Easter bread. Serve as a espresso cake for breakfast or with tea. The recipe makes 3 massive loaves."

Ingredients :

2 cups milk
1/2 pound unsalted butter, at room temperature
1 (zero.6 ounce) cake cake yeast
half cup warm water (one hundred ten stages F/forty five degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (optionally available)
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-motive flour, or as wished
1 1/2 cups dried currants
1 half of cups raisins
1 half of cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-reason flour
half of cup packed brown sugar
1 teaspoon floor cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

Instructions :

Prep : 45M	Cook : 24M	Ready in : 4H55M

In a small saucepan, warmth milk until simply underneath boiling. Add butter and stir till melted. Remove from warmness, and permit cool until lukewarm.
Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to interrupt up the yeast slightly; set apart.
In a mixing bowl, beat 4 eggs and egg yolks with an electric powered mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to conquer till mixture is thick and faded. Stir in vanilla, orange liqueur, zests, and yeast aggregate. Beat in 2 cups flour on low speed; when integrated, add 2 extra cups of flour and blend until blended. Add cooled milk aggregate alternately with an extra four cups flour, beating on medium-low velocity.
If the dough is very sticky, upload up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a well-floured paintings floor and knead approximately 8 to 10 minutes, including reserved flour if wished. Shape dough into a ball. Transfer dough to a big greased bowl, and turn to coat. Cover with greased plastic wrap.
Place in a warm location and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to upward push once more for an extra 1 half hours.
Preheat oven to 350 levels F (a hundred seventy five degrees C). Butter 3 tube pans.
In a small bowl, combine 1 cup flour, half of cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to shape crumb topping. Sprinkle calmly some of the 3 pans.
Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten every piece of dough right into a rectangle and roll it up into a log, pinching the seam to seal. Lay every log seam-side up in the prepared pans, pinching ends together to shape earrings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, lightly brush egg wash over every loaf.
Bake babkas in preheated oven till until golden brown and hollow sounding whilst tapped, approximately 30 to 45 mins. Immediately turn out onto a cooling rack so bread does now not stick with the pan. Cool completely before cutting.

Notes :

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