Babka

Name: Babka
Yield: 24
Ingredients: 2 c. warm milk; 5 package active dry yeast; 1 1/2 c. sugar; 1 tbsp. sugar; 7 c. all-purpose flour; 2 tbsp. all-purpose flour; 1 tsp. salt; 1 tbsp. lemon zest; 3/4 c. golden raisins; 1 tsp. vanilla extract; 10 large egg yolks; 3 large eggs; 1/2 c. unsalted butter; 1 tbsp. unsalted butter, melted

Published: Jun 25, 2007

Be the first to review!

Jump to recipe

Alan Richardson

Yields:

Cal/Serv:

283

Babka, Polish for "grandmother," is named for its shape, which resembles a woman's skirt. This Eastern European Easter version of babka is often blessed at church before being eaten.

Advertisement - Continue Reading Below

Ingredients

2 cups warm milk
5 package active dry yeast
1 1/2 cups sugar
1 Tbsp. sugar
7 cups all-purpose flour
2 Tbsp. all-purpose flour
1 tsp. salt
1 Tbsp. lemon zest
3/4 cup golden raisins
1 tsp. vanilla extract
10 large egg yolks
3 large eggs
1/2 cup unsalted butter
1 Tbsp. unsalted butter, melted

Directions

1. Step 1Make the dough: Coat a large bowl with oil and set aside. Combine the milk, yeast, the 1 tablespoon sugar, and 1 cup flour in a small bowl and set aside. In the bowl of a standing mixer fitted with a dough hook, combine the remaining 6 cups flour, remaining sugar, salt, lemon zest, and raisins. With the mixer on low speed, add vanilla, egg yolks, 2 eggs, and the yeast mixture. Mix on low speed until a smooth, elastic dough forms -- about 10 minutes. Add the 1/2 cup butter and mix for 5 more minutes. Transfer the dough to the prepared bowl, turning to coat all sides with oil. Cover the bowl with a clean, damp kitchen towel and set dough aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
2. Step 2Shape the loaf: Coat two 8-inch round by 4-inch-deep baking dishes with remaining butter and lightly dust with the 2 tablespoons flour, shaking out any excess. Set aside. Punch down the dough, transfer it to a lightly floured surface, and divide it in half. Shape each half into a ball and place them in the prepared dishes. Cover with a clean, damp kitchen towel and let rise in a warm place until dough doubles in volume -- about 1 hour. Preheat oven to 350°F.
3. Step 3Bake the bread: Beat the remaining egg and lightly brush the top of babkas. Bake in the lower third of the oven for 15 minutes. Reduce the oven temperature to 300°F and continue to bake until the loaves are golden and sound hollow when tapped -- about 40 more minutes. Transfer the finished loaves to a wire rack to cool.