Saturday, March 22, 2008

POLISH BABKA


Every year I say that I am going to make a nice Spring like cake. Every year I end up doing a traditional recipe. This is a recipe for Polish Easter bread from askyourneighbor.com. Its called Martha's Mothers Babka Bread. Its an excellent recipe.

MARTHA STEWART'S MOTHER'S BABKA

2 c. milk
1/2 lb. sweet butter
2 pck. dry yeast
1/2 c. warm water
4 lg. eggs plus 4 yolks
1 c. sugar
1/2 T. salt
zest of 1 lemon
zest of 1 orange
1 t. vanilla
1 T. rum or brandy
9 c. sifted, unbleached flour
1 c. slivered almonds
1 c. dark raisins
1 c. golden raisins

EGG WASH
1 egg beaten with 1 t. water mixed with some flour

GLAZE
1 1/4 c. powdered sugar
1/4 c. lemon juice
1 t. water

Scald milk with the butter. Proof yeast with a little sugar til foamy. Beat the eggs with the sugar and salt til thick and add the zest, vanilla and liquor. combine milk and yeast adding flour 1 c. at a time. Mix in the raisins and almonds. Knead dough, cover and let rise for 1 hour. Punch down the well risen dough and divide into 3 well greased babka pans. Let rise again til dough doubles (about 30 minutes). Egg wash the dough before putting into a preheated 350° oven for approximately 25-30 minutes or til golden brown. Remove from oven, cool completely and frost with the glaze.

Sept. '98

Note: I definitely had to raise it for a lot longer than it said. Use round 8 or 9 inch pans with high sides. If you use anything bigger make sure you tent it as the top will burn before the inside has a chance to finish baking.

Happy Easter

2 comments:

Shelly said...

I saw the rerun of her mom making that..it was a nice tribute since "Big Martha" has passed on. It looks pretty, how did it taste? I've been reading a lot lately about how Martha's recipes always seem to be missing something.

Lori said...

Its funny I have enver had good luck with her recipes, save for a few. I thought it was me. I know sometimes I do not like her directions.

As for the taste, her Mom's got it in the bag. Slightly sweet with great texture. We have been making it now for about three years.

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