Recipe

Easter Babka Recipe

	Peetabear / All my dishes 7 months, 3 weeks ago this is a recipe from Martha Stewart...it sounded like a good recipe... love the golden raisins in it.. and of course anything with almonds and lemons catches my eye....this recipe makes 3 breads Cook:40m Servings:0	Peetabear
	easter bread babka

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Ingredients

2 c Milk

1/2 lb (2 sticks) unsalted butter

2 pk (2 T) dry yeast

1/4 c Warm water

4 lg Eggs

4 lg Egg yolks

1 c Sugar

1 ts Salt

Zest of 2 oranges

Zest of 1 lemon

1 ts Vanilla extract

1 tb Orange-flavored liqueur

9 c Sifted unbleached flour

1 c Slivered almonds, chopped

1 c Muscat raisins

1 c Golden raisins

3 tb Confectioners' sugar

1 1/4 c Confectioners' sugar mixed

-WITH 1/4 c Lemon juice AND 1 ts Water, for glaze

Directions

In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm. In a small bowl, stir yeast into warm water; let sit for 5 to 10 minutes, or until foamy. In a large bowl, beat eggs, yolks, and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to combine. Stir in milk mixture, then yeast.

Add flour, a cupful at a time, until dough is moist but not sticky, mixing with a wooden spoon or your hands. Stir in almonds and raisins. Knead dough on a floured board, adding more flour if dough is too sticky, until dough comes away from your hands, about 6 minutes.

Place dough in a very large buttered bowl. Cover dough with a damp cloth and let rise until doubled, about 1 hour. Punch down and let rise again until doubled, 45 minutes to 1 hour. Heat oven to 350'. Butter three 9-or 10-inch kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of confec tioners' sugar, if desired. Divide dough into 3 portions and form into balls; arrange in pans and cover loosely. Let dough rise to tops of pans, about 30 minutes.

Bake for 35 to 45 minutes, until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more. Spoon glaze onto babka, allowing it to drip over sides.

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