Babka I

Recipe View 10 mins Gently warm the milk in a saucepan until just below boiling point. Add the butter, stirring until melted and fully incorporated. Remove from the heat and allow to cool until lukewarm. (approximately 10-15 minutes)

Recipe View 5 mins In a small bowl, crumble the cake yeast. Pour the warm water over the yeast and stir gently to dissolve. Set aside to proof for about 5-10 minutes, until foamy.

Recipe View 5 mins In a large mixing bowl, using an electric mixer with a paddle attachment, beat the eggs and egg yolks until light and frothy. Gradually add the sugar and salt, continuing to beat until the mixture is thick and pale in color. (approximately 5-7 minutes)

Recipe View 3 mins Stir in the vanilla extract, orange liqueur, orange zest, lemon zest, and the proofed yeast mixture. Mix on low speed until combined. Gradually add 2 cups of flour, mixing until just incorporated, then add another 2 cups of flour and mix until combined. (approximately 3-5 minutes)

Recipe View 0 mins Alternately add the cooled milk mixture and the remaining 4 cups of flour, beating on medium-low speed until a smooth dough forms. If the dough is very sticky, add up to 1 cup of flour, a little at a time, until it pulls away from the sides of the bowl.

Recipe View 5 mins Gently fold in the currants, raisins, golden raisins, and almonds until evenly distributed throughout the dough. (approximately 5 minutes)

Recipe View 8 mins Turn the dough out onto a well-floured surface and knead for 8 to 10 minutes, adding more flour as needed to prevent sticking. Shape the dough into a ball and transfer it to a large, greased bowl, turning to coat the entire surface. Cover the bowl with greased plastic wrap to prevent drying.

Recipe View 1 hrs 30 mins Place the bowl in a warm place and allow the dough to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough gently to release the air, re-cover, and allow it to rise again for an additional 1 1/2 hours.

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C). Generously butter three tube pans to prevent sticking.

Recipe View 0 mins In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly among the prepared tube pans.

Recipe View 0 mins Turn the risen dough out onto a lightly floured surface. Knead gently for 1 minute to redistribute. Divide the dough into three equal portions. Flatten each portion into a rectangle and roll it up tightly into a log, pinching the seam to seal. Lay each log seam-side up in the prepared tube pans, pinching the ends together to form a ring. Cover loosely with plastic wrap and let rise for 30 minutes.

Recipe View 0 mins In a small bowl, whisk together the egg and water to create an egg wash. Gently brush the egg wash over the surface of each loaf before baking to add shine and color.

Recipe View 30 mins Bake the babkas in the preheated oven until golden brown and they sound hollow when tapped, approximately 30 to 45 minutes. Immediately turn the baked babkas out onto a wire cooling rack to prevent sticking to the pan. Allow to cool completely before slicing and serving.