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Babka
1 cup milk
4 t warm milk
1/4 cup sugar
3 cups flour or more
12 egg yolks
2 pkg yeast
1 t vanilla
1/4 t salt
1 cup raisins
1/2 c butter, softened
1 cup almonds slivered
1 cup candied orange peel
1/2 cup candied lemon peel
1 t almond extract
Scald 1 c. milk, combine with 1 c. flour. Cool, but not too cold,
just room temp.
Put the 2 pkg. yeast in the 4 t. warm milk (do this in a room temp.
glass or ceramic cup. Stir. Let sit until bubbly.
After the yeast starts bubbling., add the milk/flour mix. Mix.
Cover and let stand until doubled in bulk.
Beat egg yolks, sugar, butter until fluffy, fold into dough.
Add the rest of the flour and knead until elastic. You might need
more flour than the 3 cups. If the dough sticks to your hands,
add flour by the tablespoon until it doesn't. The dough should
feel non-sticky, but not stiff. When it's "perfect", it feels
silky and flexible.
Add fruits, flavoring, and nuts. Knead in.
Cover, let rise until doubled. Punch down, place in a greased,
fluted pan (Bundt pan or reg. bread pan).
Cover, let rise in warm place for about an hour, or until almost
at top of pan.
Bake 350 deg. F for one hour (or until it browns and when tapped,
sounds a bit hollow.
Cool, may be glazed with powdered sugar or powdered sugar/water
glaze.
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Babka 10