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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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2 tsp. sugar
1/2 cup lukewarm water
2 pkg. dry granular yeast
1 cup scalded milk, lukewarm
1 cup flour
6 eggs
1 tsp. salt
1 cup sugar
1 cup melted butter
2 tbsp. grated lemon rind
5-1/2 cups sifted flour, about
1 cup or more raisins
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Directions:
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Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened. Combine with the lukewarm milk and 1 cup of flour. Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly. Beat the eggs with the salt, add the sugar gradually, and continue beating. Beat in the butter and lemon rind.
Combine this mixture with the sponge. Stir in the flour and knead in the bowl for about 10 minutes. This dough should be slightly thicker than for the usual babka mixture. Knead in the raisins. Cover and let rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again.
Butter tall, round baking pans (or coffee cans) with soft butter and fill them one-third full. I like to use greased parchment paper on the bottom of pan. Cover and let rise in a warm place until the dough reaches the brim of the pan. Bake in a moderately hot oven (400°F) for about 15 minutes, then lower the temperature to 350°F, and continue baking for 40 minutes longer, or until done. Avoid browning the top too deeply. If necessary, cover with aluminum foil. Remove the loaves from the pans and allow them to cool.
Babka with Pumpkin:
This is a very old recipe, but it is worth preserving. Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days. A fewer number of eggs is required when pumpkin is used.
Follow the preceding recipe for Country Babka. Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs. Add enough flour to give a soft dough.
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