Babka I

This babka recipe makes traditional Polish Easter bread loaded with dried fruit, almonds, lemon and orange zests, with a baked-in streusel topping.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 490 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon water
• 4 tablespoons butter
• 2 cups milk
• 4 eggs, room temperature
• 1 tablespoon grated lemon zest
• 3 tablespoons grated orange zest
• 1 (0.6 ounce) cake cake yeast
• 4 egg yolks, room temperature
• 10 cups all-purpose flour, or as needed
• 1 cup chopped slivered almonds
• 1 eggs
• 1 tablespoon orange liqueur
• 0.5 cup packed brown sugar
• 0.5 cup warm water (110 degrees F/45 degrees C)
• 1.5 cups raisins
• 1.5 cups golden raisins
• 0.5 pound unsalted butter, at room temperature
• 1.5 cups dried currants

Recipe Instructions

Step 1

Heat milk in a medium saucepan until just below boiling. Add butter; stir until melted. Remove from heat; let cool to lukewarm.

Step 2

Place yeast and water in a small bowl; stir with a spoon to break up slightly; set aside.

Step 3

Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; continue to beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast. Beat in 2 cups flour on low speed until well combined. Beat in 2 additional cups flour until well combined. Beat in milk-butter mixture alternating with 4 cups flour on medium-low speed.

Step 4

If bread dough is sticky, beat in up to 1 cup of flour until well combined. Mix in currants, raisins, golden raisins, and almonds.

Step 5

Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in remaining 1 cup flour if dough is still sticky. Shape into a ball, transfer to a large, greased bowl, and turn to coat. Cover with greased plastic wrap.

Step 6

Place in a warm place; let rise until dough doubles in size, 1 1/2 to 2 hours. Punch dough down, cover the bowl, and let rise again, 1 1/2 hours more.

Step 7

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.

Step 8

Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl. Cut in 4 tablespoons butter until coarse crumbs form. Sprinkle streusel evenly in bottom of pans.

Step 9

Turn dough out onto a lightly floured surface. Knead for 1 minute. Divide dough into 3 even pieces. Roll each piece into a log, pinching seam to seal. Transfer logs, seam-side up, into the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Let rise for 30 minutes.

Step 10

Beat 1 egg and 1 tablespoon water together to make egg wash. Lightly brush over each loaf.

Step 11

Bake in the preheated oven until golden; bread should sound hollow when tapped, about 30 to 45 minutes. Turn out onto a rack while still warm. Cool completely before slicing.