RCI-BR.001.0015.001
Babka
Babka This dessert, a cross between cake and sweet bread, is often baked for Easter. Makes two (10 inch) cakes and about 1¼ cups icing.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pk (¼ oz) active dry yeast (3 tbsp)3 unit
- ¾ cup
- 1 cup
- 7¾ cups
- 1½ cups
- 1¼ cups
- 6 unit
- 2 unit
- 1½ tsp
- 2 unit
Method
1
Combine the active dry yeast with warm water (110°F) and let sit for 5 minutes until foamy, indicating the yeast is active.
2
Heat the milk with 1 cup unsalted butter until the butter melts completely, then cool to lukewarm (110°F).
5 minutes
3
Whisk together 6 eggs, 2 egg yolks, and ¾ cup sugar in a large bowl until the mixture is pale and thick.
3 minutes
4
Combine the yeast mixture, cooled milk-butter mixture, and egg mixture in a large bowl, stirring to blend thoroughly.
5
Mix in 7¾ cups all-purpose flour and 1½ tsp salt, stirring until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
10 minutes
6
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1½ hours until doubled in size.
75 minutes
7
Punch down the dough and divide into two equal portions, then roll each portion into a thin rectangle about ¼ inch thick.
8
Spread ¼ cup softened butter over each rectangle, then roll tightly from one long edge to create a spiral log.
9
Coil each log into a snail shape, placing them seam-side down in greased loaf pans or a round cake pan.
10
Cover the shaped babka with a damp cloth and let rise for 45 minutes to 1 hour until puffy.
50 minutes
11
Preheat the oven to 350°F and brush the babka with a wash made from 2 egg whites beaten lightly.
12
Bake at 350°F for 50 minutes until golden brown and a skewer inserted in the center comes out clean.
50 minutes