Babka I So Tasty

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Babka I

"Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes three massive loaves."

Ingredients :

2 cups milk
half of pound unsalted butter, at room temperature
1 (zero.6 ounce) cake cake yeast
half cup heat water (one hundred ten tiers F/forty five tiers C)
4 eggs, room temperature
four egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (optional)
three tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-reason flour, or as needed
1 half of cups dried currants
1 half cups raisins
1 half cups golden raisins
1 cup chopped slivered almonds
Topping:
1 cup all-motive flour
half cup packed brown sugar
1 teaspoon floor cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

Instructions :

Prep : 45M	Cook : 24M	Ready in : 4H55M

In a small saucepan, warmness milk until just under boiling. Add butter and stir until melted. Remove from heat, and permit cool until lukewarm.
Place cake yeast in a small bowl; pour half cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
In a blending bowl, beat four eggs and egg yolks with an electric powered mixer with a paddle attachment. Add 1 cup sugar and salt, and preserve to beat until combination is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low velocity; while integrated, upload 2 greater cups of flour and mix till combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low velocity.
If the dough is very sticky, add up to at least one cup of flour. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a well-floured work floor and knead approximately eight to 10 mins, including reserved flour if wished. Shape dough right into a ball. Transfer dough to a huge greased bowl, and turn to coat. Cover with greased plastic wrap.
Place in a heat region and allow it to upward thrust till dough has doubled, about 1 half to 2 hours. Punch the dough down, re-cowl the bowl, and allow to upward push once more for a further 1 half of hours.
Preheat oven to 350 levels F (one hundred seventy five ranges C). Butter three tube pans.
In a small bowl, integrate 1 cup flour, half of cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to shape crumb topping. Sprinkle evenly a few of the three pans.
Turn out dough onto a lightly floured floor. Knead for 1 minute. Cut dough into thirds. Flatten every piece of dough right into a rectangle and roll it up right into a log, pinching the seam to seal. Lay every log seam-aspect up inside the organized pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for half-hour.
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, lightly brush egg wash over every loaf.
Bake babkas in preheated oven until until golden brown and hole sounding when tapped, approximately 30 to forty five mins. Immediately flip out onto a cooling rack so bread does now not keep on with the pan. Cool completely before cutting.

Notes :

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