Babka

Name: Babka
Ingredients: 1/4 ounce yeast, active dry active dry yeast, (3 Tbsp or 3 packages); 3/4 cups water warm (110 degress F); 1 tablespoon sugar; 1 cup sugar; 7 3/4 cup flour, all-purpose; 1 1/2 cup milk; 1 1/4 cup butter, unsalted unsalted butter, or margarine; 6 large eggs; 2 each egg yolks; 1 1/2 teaspoon salt; 2 each egg whites; 1/4 cup sugar; 1/2 cup flour, all-purpose; 1 teaspoon cinnamon ground; 1/4 cup butter unsalted or margarine, chilled

15 ingredients

34 steps

Ingredients

1/4 ounce yeast, active dry active dry yeast, (3 Tbsp or 3 packages)
3/4 cups water warm (110 degress F)
1 tablespoon sugar
1 cup sugar
7 3/4 cup flour, all-purpose
1 1/2 cup milk
1 1/4 cup butter, unsalted unsalted butter, or margarine
6 large eggs
2 each egg yolks
1 1/2 teaspoon salt
2 each egg whites
1/4 cup sugar
1/2 cup flour, all-purpose
1 teaspoon cinnamon ground
1/4 cup butter unsalted or margarine, chilled

Directions

1

Grease side and bottom of 2 (10 inch) tube pans.
2

Prepare Topping; set aside.
3

In a shallow, medium bowl, dissolve yeast in warm water.
4

Add 1 tablespoon sugar and 1/2 cup flour; stir to combine.
5

Cover; let stand in a warm place 5 to 10 minutes until foamy.
6

Heat milk and butter or margarine in a small saucepan until melted.
7

Let stand until mixture cools to warm.
8

In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
9

Add cooled milk mixture, salt and yeast mixture.
10

Beat unil smooth.
11

Gradually beat in 4 1/2 cups flour.
12

Stir in enough remaining flour to make a soft dough.
13

Turn out dough on a lightly floured surface.
14

Knead dough into a soft, smooth dough.
15

Divide dough in 1/2.
16

Arrange 1 part dough in each greased pan.
17

Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
18

Preheat oven to 350F (180C).
19

Lightly beat 2 egg whites in a small bowl until foamy.
20

Brush beaten egg whites on top of dough.
21

Evenly sprinkle Topping over dough.
22

Bake 50 to 55 minutes or until a wooden pick inserted in centre comes out clean.
23

Cool cakes in pans 3 to 4 minutes on racks.
24

Turn out of pans; cool completely on racks.
25

Frost with Powdered Sugar Icing if desired.
26

Makes two (10 inch) cakes.
27

Topping: In a small bowl, combine sugar, flour, and cinnamon.
28

Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
29

Powdered Sugar Icing: 2 egg whites 4 1/2 cups sifted powdered sugar 1/2 teaspoon lemon juice.
30

In a medium bowl, beat egg whites until frothy.
31

Gradually add powdered sugar, beating constantly.
32

Beat 10 minutes or until glossy.
33

Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.
34

Makes about 1 1/4 cup icing.