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Easter Babka - Martha Stewart Living

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

2 cup Milk
1/2 lb (2 sticks) unsalted butter
2 package (2 T) dry yeast
1/4 cup Warm water
4 large Eggs
4 large Egg yolks
1 cup Sugar
1 tsp Salt
Zest of 2 oranges
Zest of 1 lemon
1 tsp Vanilla extract
1 tbsp Orange-flavored liqueur
9 cup Sifted unbleached flour
1 cup Slivered almonds, chopped
1 cup Muscat raisins
1 cup Golden raisins
3 tbsp Confectioners' sugar (opt.)
1 1/4 cup Confectioners' sugar mixed WITH
1/4 cup Lemon juice AND
1 tsp Water, for glaze

Instructions:

In a medium saucepan over medium-low heat, scald milk. Add butter and
stir until melted. Remove pan from heat and let mixture cool to
lukewarm. In a small bowl, stir yeast into warm water; let sit for 5
to 10 minutes, or until foamy. In a large bowl, beat eggs, yolks,
and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to
combine. Stir in milk mixture, then yeast. Add flour, a cupful at a
time, until dough is moist but not sticky, mixing with a wooden spoon
or your hands. Stir in almonds and raisins. Knead dough on a floured
board, adding more flour if dough is too sticky, until dough comes
away from your hands, about 6 minutes. Place dough in a very large
buttered bowl. Cover dough with a damp cloth and let rise until
doubled, about 1 hour. Punch down and let rise again until doubled,
45 minutes to 1 hour. Heat oven to 350'. Butter three 9-or 10-inch
kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of
confec- tioners' sugar, if desired. Divide dough into 3 portions and
form into balls; arrange in pans and cover loosely. Let dough rise to
tops of pans, about 30 minutes. Bake for 35 to 45 minutes, until
cakes are golden brown and tops make a hollow sound when tapped with
knuckles. Cool for 5 minutes in pans; turn out onto racks and cool
for 20 minutes more. Spoon glaze onto babka, allowing it to drip over
sides.

Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary