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.
Source: HP Books, Polish Cooking by Marianna Olszewska Heberle
Servings: 10 servings
Babka Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Polish
The History of Recipes
Written cooking instructions as a concept can be traced way back into the distant past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient records were just simple pictorial recipes for meal preparation.
As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the spicy food that is popular today, but instead accounts of the types of food eaten by the rich and powerful of that time. By the arrival of the twentieth century, cooking books are highly popular mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Babka recipe.
