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Foodgeek: |
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Rating: |
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Servings: |
4 cakes |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 env. dry yeast or equivalent fresh yeast (4 Tablespoons dry yeast)
1/2 cup lukewarm milk
1 tbsp. sugar
6 cups flour
1 cup heavy cream
30 lg. egg yolks
2 cups sugar
zest of 1 orange
2 tsp. vanilla extract
1/2 lb. unsalted butter
1/2 to 3/4 cup milk
1 cup golden raisins (optional)
1 egg beaten with 2 tablespoons water for glaze
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Directions:
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Dissolve yeast in milk and add 1 tablespoon sugar. Stir and set aside until bubbly. Mix in heavy cream and 1/2 cup sifted flour. Beat egg yolks until thick, and gradually add 2 cups of sugar, orange zest, and vanilla extract. In a large bowl combine yeast mixture with egg yolk mixture. Add 4 1/2 cups sifted flour and raisins. Knead, alternately adding milk and cooled melted butter until dough is satiny. It will be loose, as for very rich yeast rolls. Cover and allow to rise again.
Butter 3 or 4 cans (about 6 inches in diameter) and dust with dry bread crumbs. Divide dough into parts and form each into a smooth ball a little larger than a third of the volume of a can. Fill cans without disturbing crumb coating. Cover with plastic wrap and allow to rise until dough reaches the rim. Bake in preheated 350°F oven 15 to 20 minutes, not allowing cans to touch oven sides or each other, then reduce heat to 325°F and bake about 1 hour. Brush with egg glaze about 10 minutes before babas are done. Gently remove from cans and cool on their sides on a pillow covered with tea towels, rotating every so often.
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