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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm. | 2. Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside. | 3. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed. | 4. If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds. | 5. Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap. | 6. Place in a warm place 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 rise again for an additional 1 1/2 hours. | 7. Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans. | 8. In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans. | 9. Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes. | 10. Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf. | 11. Bake babkas in preheated oven until 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 completely before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	1/2	pound	unsalted	342.0	15.714	10.686	28.8
cake yeast	1	cake		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
egg yolk	4			218.96	2.4412	10.7848	18.0472
white sugar	1	cup		774.0	199.96	0.0	0.0
salt	1	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
orange liqueur	1	tablespoon		-	-	-	-
orange zest	3	tablespoons	grated	-	-	-	-
lemon zest	1	tablespoon	grated	-	-	-	-
purpose flour	10	cups		-	-	-	-
currant	1 1/2	cups		105.84	25.8384	2.352	0.6888
raisin	1 1/2	cups		747.45	196.812	8.3902	1.1385
golden raisin	1 1/2	cups		747.45	196.812	8.3902	1.1385
almond	1	cup	chopped slivered	1927.12	0.0	0.0	218.0
topping				-	-	-	-
purpose flour	1	cup		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
egg	1			286.0	1.44	25.12	19.02
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.