Polish: Babka 01 by Recipe Cottage

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	Babka 01

		Grandmother's Sweet Bread (Babka) 1/4 cup sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 cup unsalted butter or margarine, chilled 3 (1/4-oz) pkgs. active dry yeast (3 tablespoons) 3/4 cup warm water (110F, 45C) 1 tablespoon plus 1 cup sugar 7 3/4 cups all-purpose flour 1 1/2 cups milk 1 1/4 cups unsalted butter or margarine 6 eggs 2 egg yolks 2 egg whites 1 1/2 tsp. salt Grease side and bottom of 2 (10-inch) tube pans. Prepare 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 crumbs. Set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 tablespoon 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 until 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. Divide dough in half. 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 350F (175C). Lightly beat 2 egg whites in a small bowl 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 inserted in center 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 2 (10-inch) cakes. Powdered-Sugar Icing Lukier 2 egg whites 1-1/2 cups sifted powdered sugar 1/2 teaspoon 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 about 1-1/4 cups icing. Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added. Note: This dessert, a cross between cake and sweet bread, is often baked for Easter.