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
Food historians have tracked the existance of recipes back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef recounts how the ancient chefs made use of many different herbs and spices, including some familiar names for example thyme, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes prompted a torrent in recipe books, the majority of which are kept safe in private collections. When we get to the twentieth century, cookery books were greatly in demand mostly due to better eduction, people having increased free time and disposable income. The TV revolution brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Babka recipe.
