Easter Babka - Martha Stewart Living Recipe
Yield: 3 CakesRecipe by luhu.jp
Ingredients:
2 cup: Milk,
1/2 lbs: , (2 sticks) unsalted butter
2 package: , (2 T) dry yeast
1/4 cup: Warm water,
4 large: Eggs,
4 large: Egg yolks,
1 cup: Sugar,
1 tsp: Salt,
Zest of 2 oranges,
Zest of 1 lemon,
1 tsp: Vanilla extract,
1 tbsp: Orange-flavored liqueur,
9 cup: Sifted unbleached flour,
1 cup: Slivered almonds, chopped
1 cup: Muscat raisins,
1 cup: Golden raisins,
3 tbsp: Confectioners sugar, opt.
1 1/4 cup: Confectioners sugar mixed WITH,
1/4 cup: Lemon juice AND,
1 tsp: Water, for glaze
Directions:
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. Heat oven to 350. Butter three 9-or 10-inch
kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of
confec- tioners sugar, if desired. Divide dough into 3 portions and
form into balls; 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.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Source from luhu.jp
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. Heat oven to 350. Butter three 9-or 10-inch
kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of
confec- tioners sugar, if desired. Divide dough into 3 portions and
form into balls; 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.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Source from luhu.jp