EASTER BABKA
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 cakes
Number Of Ingredients 18
Steps:
- In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm.
- In a small bowl, stir yeast into warm water; let sit for 5 to 10 minutes, or until foamy.
- In a large bowl, beat eggs, yolks, and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to combine. Stir in milk mixture, then yeast.
- Add flour, a cupful at a time, until dough is moist but not sticky, mixing with a wooden spoon or your hands. Stir in almonds and raisins.
- Knead dough on a floured board, adding more flour if dough is too sticky, until dough comes away from your hands, about 6 minutes. Place dough in a very large buttered bowl.
- Cover dough with a damp cloth and let rise until doubled, about 1 hour. Punch down and let rise again until doubled, 45 minutes to 1 hour.
- Preheat oven to 350 degrees. Butter three 9- or 10-inch kugelhopf or angel-food cake pans. Sprinkle pans with a tablespoon of confectioners' sugar, if desired. Divide dough into 3 portions; arrange in pans and cover loosely. Let dough rise to tops of pans, about 30 minutes.
- Bake for 35 to 45 minutes, until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more.
- Spoon glaze onto babka, allowing it to drip over sides.
EASTER BABKA WITH ICING
Make and share this Easter Babka With Icing recipe from Food.com.
Provided by ElaineAnn
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in cream.
- Combine with half the sugar and flour and let double in size.
- Add all the remaining ingredients except the raisins and knead until smooth.
- Add raisins, while continuing to knead.
- Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
- Bake at 350° for 35 to 40 minutes. When cool, remove from pan.
- Mix icing ingredients well and drizzle over babka.
Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 62, Sodium 29.3, Carbohydrate 29.4, Fiber 0.7, Sugar 12.5, Protein 4.2
EASTER BABKA
A cake-like fruit and nut bread that is a tradition of a Polish Easter. The rest of the year, my grandmother would make a similar bread with just raisins and no frosting. Note the the prep time includes rising times. Recipe by request
Provided by Lorac
Categories Yeast Breads
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
- Cool.
- Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
- Add to the cooled flour mixture and beat well.
- Let rise until double in bulk (30 minutes).
- Add salt to eggs yolks and beat until thick and lemon colored.
- Add sugar, vanilla and almond extract and continue to beat.
- Add to sponge (flour-yeast mixture), add remaining flower.
- Knead for ten minutes.
- Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
- Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes).
- Punch down and let rise again (60 minutes).
- Punch down.
- Butter a fluted tube pan and sprinkle with bread crumbs.
- Fill with dough to cover 1/3 of the pan.
- Let rise 1 hour* and bake at 350°F for 50 minutes.
- Cool and decorate with lucre.
- Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
- Note- rising times are approximate.
- Keep dough covered in a warm place free from drafts.
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