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Babka I

"Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes three big loaves."

Ingredients :

2 cups milk
half pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
half of cup heat water (a hundred and ten ranges F/forty five tiers C)
four eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (elective)
three tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-reason flour, or as wished
1 half cups dried currants
1 half cups raisins
1 half of cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-reason flour
1/2 cup packed brown sugar
1 teaspoon floor cinnamon
four tablespoons butter
1 eggs
1 tablespoon water

Instructions :

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

In a small saucepan, warmness milk till just under boiling. Add butter and stir until melted. Remove from heat, and permit cool till lukewarm.
Place cake yeast in a small bowl; pour half of cup lukewarm water over the yeast. Stir with a spoon to interrupt up the yeast slightly; set aside.
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 retain to conquer until combination is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; while included, add 2 extra cups of flour and mix till blended. Add cooled milk aggregate alternately with an additional four cups flour, beating on medium-low pace.
If the dough may be very sticky, add up to one cup of flour. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a well-floured work floor and knead about eight to ten minutes, including reserved flour if wanted. Shape dough right into a ball. Transfer dough to a huge greased bowl, and turn to coat. Cover with greased plastic wrap.
Place in a warm region and permit it to upward thrust till dough has doubled, approximately 1 half of to two hours. Punch the dough down, re-cowl the bowl, and allow to rise again for an extra 1 half hours.
Preheat oven to 350 levels F (a hundred seventy five degrees C). Butter three tube pans.
In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in four tablespoons butter to shape crumb topping. Sprinkle flippantly some of the three pans.
Turn out dough onto a lightly floured floor. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough right into a rectangle and roll it up right into a log, pinching the seam to seal. Lay each log seam-aspect up inside the prepared pans, pinching ends together to shape jewelry. 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 each loaf.
Bake babkas in preheated oven till till golden brown and hollow sounding when tapped, approximately 30 to forty five minutes. Immediately turn out onto a cooling rack so bread does no longer persist with the pan. Cool absolutely before slicing.

Notes :

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