Babkas
Submitted by mandy
These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
100 minTen egg yolks. That’s not a typo.
These babkas are unapologetically rich, built on a lavish base of creamed butter, sugar, and a small army of yolks that give the crumb its golden color and tender, almost brioche-like texture.
Lemon zest brightens everything up, golden raisins add little bursts of sweetness throughout, and a generous dusting of powdered sugar finishes each loaf off with old-world elegance.
Baked in fluted pans, this recipe yields two gorgeous loaves that look like they came from a European bakery window.
Pro Tips
- Cream the butter and sugar thoroughly until truly light and fluffy. This step builds the structure that keeps the bread tender.
- Add the egg yolks one at a time and beat well between each. Rushing this leads to a greasy, separated dough.
- Knead for the full 8 to 10 minutes. The dough should feel smooth, elastic, and spring back when poked.
- These babkas are at their absolute best within 48 hours of baking. After that, toast slices and spread with butter for a second life.
Ingredients
Directions
In large bowl, cream butter and sugar until light and fluffy.
Beat in yolk, one at a time, until pale and fluffy.
In small bowl, soften yeast in water, beat in egg mix salt, peel, milk and yeast.
Slowly beat in 5½ cups of flour until a soft dough forms.
Turn out on lightly floured work surface, knead 8 to 10 minutes, until smooth and elastic.
Knead in raisins.
Place in greased bowl.
Grease top.
Let rise 1 hour, or until doubled in bulk.
Punch down, divide in half.
Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered).
Bake in 350℉ (180℃) F oven 25 to 30 minutes, or until well browned.
Invert on rack.
Sprinkle with confectioner’s sugar.
Tastes better eaten within a couple of days.
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