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Babka

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Babka
Ingredients Needed For Babka
*3 pk (1/4 oz) active dry yeast (3 tbsp)
*3/4 c warm water (110F)
*1 cup Sugar
*7 3/4 cups all purpose flour
*1 1/2 c milk
*1 1/4 c unsalted butter or margarine
*6 eggs
*2 egg yolks
*1 1/2 ts salt
*2 egg whites

Directions To Prepare Babka
#This desert, a cross between cake and sweet bread, is often baked for Easter.
#Grease side and bottom of 2 (10 inch) tube pans.
#In a shallow, medium bowl, dissolve yeast in warm water.
#Add 1 Tbsp Sugar and 1/2 cup flour; stir to combine.
#Cover; let stand in a warm place 5 to 10 minutes until foamy.
#Heat milk and butter or margarine in a small saucepan until melted.
#Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup Sugar until pale and frothy.
#Add cooled milk mixture, salt and yeast mixture.
#Beat until smooth. Gradually beat in 4 1/2 cups flour.
#Stir in enough remaining flour to make a soft dough.
#Turn out dough on a lightly floured surface.
#Knead dough into a soft, smooth dough.
#Divide dough in 1/2.
#Arrange 1 part dough in each greased pan.
#Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
#Preheat oven to 350 F. Lightly beat 2 egg whites in a small bowl until foamy. B
#rush beaten egg whites on top of dough.
#Evenly sprinkle Topping over dough.
#Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
#Cool cakes in pans 3 to 4 minutes on racks.
#Turn out of pans; cool completely on racks.
#Frost with powdered sugar Icing if desired.
#Toppings: In a small bowl, combine Sugar, flour, and cinnamon.
#Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. powdered sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice.
#In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly.
#Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.





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Thursday, August 24, 2017, 10:22 am


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