Babka
Source of Recipe
By: Sonia
Recipe Introduction
Here is a recipe for babka that I have made many times over the years. It came from the cookbook of Polish-American Recipes that was published by the Holy Trinity Church choir in 1965. Its a blend of two recipes that were in there. Since we moved away in 1969, I had to find a way to replace that great babka we used to buy at Bazan's Bakery, especially for Easter! Bazan's was wonderful! I still remember the smells of all those delicious baked goods! Remember the punseks? And the apple squares? Enjoy!
List of Ingredients
1 yeast cake (I use 1 env. dry yeast)
1/4 c. warm water
rind of 1 lemon
1/2 tsp. cinnamon
1/2 c. soft butter
1/2 c. sugar
1 tsp. salt
4 egg yolks
4 c. flour
1 c. hot milk
1 c. white (golden) raisins
Recipe
Dissolve yeast in warm water. (I add a tsp of sugar and let yeast "proof.") Add lemon rind and cinnamon to yeast mixture. In a large bowl, cream butter and sugar. Add salt and egg yolks and beat until thick. Add the yeast mixture, flour, and hot milk gradually and beat until smooth. Add raisins. Grease hands and knead dough in bowl until smooth and blistered. Cover and let rise in warm place for 1 1/2 to 2 hrs. Punch dough down, fold dough into itself, turn upside down, and let rise again. Butter large pan or 2 large (9x3") loaf pans and fill. Beat an egg yolk with a little water. Brush tops of dough. Streussel toping: Mix 1/2 c. flour, 1/2 c. sugar and 1/4 lb butter and crumble with fingers. Sprinkle on top of unbaked babka. Let rise again. Bake loaves at 350 degrees for about 30 minutes, larger babka longer. Top should be dark golden brown. Remove from pans immediately and let cool on wire rack (unless you can't wait that long...then slice when slightly cooled and slather with butter!)
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