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Polish Babka
bread
1 cup milk
1/4
cup lukewarm warm water
2 packages active dry yeast
1/2 cup granulated
sugar
1 teaspoon salt
1/2 cup butter, softened
4 eggs
1 egg
yolk
4-1/2 cups flour
1/2 cup raisins, soaked overnight in rum
1/2 cup
ground nuts, mixed in dough
topping
1 egg white
1
tablespoon water
2 tablespoons all-purpose flour
2 tablespoons granulated
sugar
1/4 teaspoon cinnamon
2 tablespoons butter
Heat milk until
bubbles form around edge.
Remove from heat and cool to lukewarm.
In
another bowl, sprinkle yeast over lukewarm water, stir until dissolved.
Add
lukewarm milk, sugar, salt, butter, eggs, egg yolk and 3 cups of the
flour.
Beat until smooth.
Add remaining flour.
Beat vigorously 2
minutes or until dough leaves side of bowl.
Mix in raisins.
Cover with a
towel and let rise in warm place about 1 hour.
Grease and flour a 9 inch
springform pan.
Turn dough into prepared pan.
Cover and let rise until
dough is 1/2 inch from top, about 1 hour.
Preheat oven to 350F.
Prepare
topping: beat egg white with water.
Brush top of Babka.
Mix flour, sugar,
cinnamon and butter, sprinkle on Babka.
Bake 1 hour or until cake tester
comes out clean.
Cool in pan on wire rack 15 minutes.
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