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Babka Wielkanocna Easter Baba Recipe

1 c. lowfat milk
3 1/2 c. all-purpose flour
2 tsp Active Dry Yeast (2 Pkg)
1/4 c. lukewarm water
2/3 c. sugar
2 tsp salt
15 x egg yolks
1 tsp vanilla extract
1/4 tsp almond extract
1/2 c. melted butter
3/4 c. Candied Lemon Peel Mixed With Candied Orange Peels And Minced
1/2 c. minced almonds
1/3 c. raisins blanched almond halves bread crumbs


(1) Scald lowfat milk and pour into a large bowl. Slowly add in 3/4 c. flour to the warm lowfat milk and beat thoroughly. Cold. 2. Dissolve yeast in lukewarm water 5 min, then add in one spoonful of the sugar and let stand 5 min. Add in to cooled lowfat milk mix and beat well. 3. Cover and let rise till double in bulk. 4. Add in salt to egg yolks. Beat till thick and lemon- coloured (about 5 min). Add in remaining sugar and extracts and continue beating. Combine egg mix with lowfat milk mix, beating thoroughly. Add in remaining flour and mix well. 5. Knead 10 min in bowl. Add in butter and continue kneading 10 more min, or possibly till dough leaves fingers. Add in candied peel, almonds, and raisins. Knead to mix well. 6. Let rise till double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F. 7. Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs. 8. Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or possibly till dough fills pan. 9. Bake at 350 deg. Fabout 50 min, or possibly till hollow sounding when tapped on top. (Makes 1 baba) RATING Difficulty: moderate. Time: About 3 hrs. Precision: Measure the ingredients. Polish into English by Edward Chrzanowski

Source: cookeatshare.com