3 package (1/4 oz) active dry yeast (3 tbsp)
3/4 cup warm water (110f)
1 tbsp plus 1 cup sugar
1 about 7 3/4 cups all-purpose flour
1 1/2 cup milk
1 1/4 cup unsalted butter or margarine
6 eggs
2 egg yolks
1 1/2 tsp salt
2 egg whites
1 topping:
1/4 cup sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup unsalted butter or margarine, chill, ed
Directions
This desert, a cross between cake and sweet bread, is often baked for
Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare
Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm
water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover;
let stand in a warm place 5 to 10 minutes until foamy. Heat milk and
butter or margarine in a small saucepan until melted. Let stand until
mixture cools to warm. In a large bowl, beat eggs, egg yolks and
remaining 1 cup sugar until pale and frothy. Add cooled milk mixture,
salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2
cups flour. Stir in enough remaining flour to make a soft dough.
Turn out dough on a lightly floured surface. Knead dough into a soft,
smooth dough. Divied dough in 1/2. Arrange 1 part dough in each
greased pan. Cover with a damp cloth; let rise in a warm place, free
from drafts, until doubled in bulk, about 2 hours. Preheat oven to
350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush
beaten egg whites on top of dough. Evenly sprinkle Topping over
dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre
comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out
of pans; cool completely on racks. Frost with Powdered Sugar Icing if
desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine
sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut
in butter or margarine until mixture resembles coarse crumbs.
Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar
1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy.
Gradually add powdered sugar, beating constantly. Beat 10 minutes or
until glossy. Add lemon juice; beat 2 minutes or until icing stands
up in soft peaks. Makes abou 1 1/4 cup icing.
Servings: 10 servings
Babka (Polish) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to prove the history of recipes back into the far past, certainly as far back into history as the early Egyptians, and quite possibly further than that. However, these, early cook books were just basic pictorial recipes for preparing food.
During Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. This early Roman chef recounts how the chefs of Roman times made use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for a torrent in recipe books, most of which are now in academic collections. By the time we get to the 1900s, cooking publications are highly popular as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Babka (Polish) recipe.
