Babka
1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 − 10 cups all−purpose flour
1−1/2 cups currants
1−1/2 cups raisins
1−1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all−purpose flour
Place yeast in a small bowl, and pour warm water over it. Stir with a spoon
to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan,
scald milk. Add 1 cup butter or margarine, and stir until melted. Remove
from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and
egg yolks with an electric mixer with a paddle attachment. Add sugar and
salt, and continue to beat until mixture is thick and pale. Add vanilla,
orange−flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups
flour gradually. Add milk mixture alternately with remaining 4 cups flour
while beating on medium speed. Add up to an additional 1 cup flour if the
dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden spoon until
the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.
Transfer dough to a large buttered bowl, and turn to coat. Cover with
plastic wrap. Place in a warm place until dough reaches the top of the bowl,
about 1 to 2 hours. Punch the dough down, re−cover the bowl, and allow to
rise again.
Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,