Babka #3 Pt 1 Recipe

• 1 x Cake Yeast
• 1/2 c. Hot Water, (110-F degrees)
• 2 c. Lowfat milk, scalded
• 1 1/4 c. Butter or possibly Margarine, softened
• 5 whl Large eggs, divided
• 4 x Egg Yolks
• 1 c. Granulated Sugar
• 1 tsp Salt
• 1 tsp Vanilla Extract
• 1 Tbsp. Orange-flavored Liqueur, (optional) Grated Zest of 2 Oranges Grated Zest of 1 Lemon
• 9 c. All-purpose Flour, (up to 10)
• 1 1/2 c. Currants
• 1 1/2 c. Raisins
• 1 1/2 c. Golden brown Raisins
• 1 c. Slivered Almonds, minced
• 1 c. All-purpose Flour
• 4 Tbsp. Butter or possibly Margarine
• 1/2 c. Brown Sugar, firmly packed
• 1 tsp Cinnamon

1. Makes Three 8-inch Babkas
2. The Cook and Kitchen Staff are offering you some of our best recipes from bread.
3. Please, do not think which you have to wait till April to serve this delicious bread.
4. It's fantastic as a coffee cake for breakfast or possibly served with tea for a light snack in the afternoon.
5. Place yeast in a small mixing bowl and pour hot water over it.
6. Stir with a spoon to break up the yeast.
7. Set aside for 3 to 5 min to proof.
8. In a small saucepan, scald lowfat milk.
9. Add in 1 c. butter or possibly margarine, and stir till melted.
10. Remove from heat and let stand to cold till lukewarm.
11. In a large mixing bowl, beat 4 Large eggs and all 4 egg yolks with an electric mixer.
12. Add in sugar and salt, and continue to beat till the mix is thick and pale.
13. Add in vanilla, orange- flavored liqueur (if used), orange and lemon zest, and the yeast mix.
14. Blend again.
15. Gradually beat in 4 c. flour.
16. Add in lowfat milk mix alternately with 4 more c. flour while beating on medium speed.
17. Add in up to an additional 1 c. flour if the dough is sticky.
18. Fold in currants, raisins, golden brown raisins, and almonds.
19. Transfer dough to a clean large bowl.
20. Knead using a large wooden spoon till the dough pulls away and doesn't stick to the spoon, about 8 to 10 min.
21. Transfer dough to a large buttered bowl, and turn to coat.
22. Cover with plastic wrap and place in a hot area till dough rises sufficient to reach the top of the bowl, usually about 1 or possibly 2 hrs.
23. Punch the dough down, re-cover the bowl, and allow to rise again.
24. Lightly butter 3 angel food or possibly ring cake pans.
25. In a small bowl, combine 1 c. flour, 4 Tbsp.
26. butter or possibly margarine, brown sugar, and cinnamon to create crumb topping.
27. Sprinkle proportionately between the baking pans.
28. Punch the dough down again.
29. Turn out onto a lightly floured surface.
30. Knead for 1 minute.
31. Cut into thirds, and transfer dough to prepared pans.
32. Cover loosely with plastic wrap.
33. Allow to rise to the top of pan.
34. Beat the remaining egg, and brush the top of the dough.
35. Bake in a pre-heated 350-F degree oven till golden and hollow sounding when tapped, about 30 to 45 min.
36. Immediately turn out onto a cooling rack so bread does not stick to the pan.
37. Cold and store in air-tight bags to preserve.
38. May freeze for up to 90 days.
39. Kitchen Staff Tips: If you know anyone who may think zest is a bar of soap,
40. continued in part 2

yeast, water, milk, butter, eggs, egg yolks, sugar, salt, vanilla, orangeflavored liqueur, allpurpose flour, currants, raisins, golden brown raisins, allpurpose, butter, brown sugar, cinnamon

Taken from cookeatshare.com/recipes/babka-3-pt-1-72797 (may not work)