Babka
This desert, a cross between cake and sweet bread, is often baked for Easter.
Yield
10 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | ounce |
yeast, active dry
active dry yeast, (3 Tbsp or 3 packages) |
|
| ¾ | cups |
water
warm (110 degress F) |
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
sugar
|
|
| 7 ¾ | cup |
all-purpose flour
|
|
| 1 ½ | cup |
milk
|
|
| 1 ¼ | cup |
butter, unsalted
unsalted butter, or margarine |
|
| 6 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 1 ½ | teaspoon |
salt
|
|
| 2 | each |
egg whites
|
*
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
butter
unsalted or margarine, chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.2 | ml/g |
yeast, active dry
active dry yeast, (3 Tbsp or 3 packages) |
|
| 177 | ml |
water
warm (110 degress F) |
|
| 15 | ml |
sugar
|
|
| 237 | ml |
sugar
|
|
| 1.8 | l |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 296 | ml |
butter, unsalted
unsalted butter, or margarine |
|
| 6 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 7.5 | ml |
salt
|
|
| 2 | each |
egg whites
|
*
|
| 59 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 59 | ml |
butter
unsalted or margarine, chilled |
|
Directions
Grease side and bottom of 2 (10 inch) tube pans.
Prepare Topping; set aside.
In a shallow, medium bowl, dissolve yeast in warm water. Add 1 tablespoon sugar and ½ 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 unil smooth.
Gradually beat in 4½ 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 ½. 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℉ (180℃).
Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough.
Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in centre 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. Makes two (10 inch) cakes.
Topping: 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 4½ cups sifted powdered sugar ½ teaspoon 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. Makes about 1¼ cup icing.
