Ingredients
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2 cups milk
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½ pound unsalted butter, at room temperature
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1 (0.6 ounce) cake cake yeast
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½ cup warm water (110 degrees F/45 degrees C)
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4 eggs, room temperature
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4 egg yolks, room temperature
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1 cup white sugar
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1 teaspoon salt
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1 teaspoon vanilla extract
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1 tablespoon orange liqueur (Optional)
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3 tablespoons grated orange zest
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1 tablespoon grated lemon zest
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10 cups all-purpose flour, or as needed
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1 ½ cups dried currants
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1 ½ cups raisins
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1 ½ cups golden raisins
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1 cup chopped slivered almonds
Topping:
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1 cup all-purpose flour
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½ cup packed brown sugar
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1 teaspoon ground cinnamon
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4 tablespoons butter
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1 eggs
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1 tablespoon water
Directions
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In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
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Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
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In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
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If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
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Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
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Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
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Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
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In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
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Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
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Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
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Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.
Nutrition Facts (per serving)
490 | Calories |
15g | Fat |
81g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 490 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 7g | 36% |
Cholesterol 99mg | 33% |
Sodium 142mg | 6% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 4g | 13% |
Total Sugars 31g | |
Protein 11g | 21% |
Vitamin C 2mg | 3% |
Calcium 79mg | 6% |
Iron 4mg | 21% |
Potassium 364mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.