Babka (polish)

10 Servings

Ingredients

Quantity Ingredient
3 packs (1/4 oz) active dry yeast (3 Tbsp)
¾ cup Warm water (110F)
1 tablespoon Plus 1 cup sugar
About 7 3/4 cups all-purpose flour
1½ cup Milk
1¼ cup Unsalted butter or margarine
6 Eggs
2 Egg yolks
1½ teaspoon Salt
2 Egg whites
Topping:
¼ cup Sugar
½ cup All-purpose flour
1 teaspoon Ground cinnamon
¼ cup Unsalted butter or margarine, chilled

Directions

This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and ½ cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. Gradually beat in 4½ cups flour. Stir in enough remaining flour to make a soft dough.

Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in ½. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.

Powdered Sugar Icing: 2 egg whites 1 ½ cups sifted powdered sugar ½ tsp lemon juice In a medium bowl, beat egg whites until frothy.

Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes abou 1 ¼ cup icing.

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