Best 2 Babka Iii Recipes

BABKA III

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly.
• Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown.
• Let loaves stand 5 to 10 minutes before removing from pans. Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.

BASIC BABKA

Steps:

• Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
• Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
• Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
• Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
• Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
• Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
• With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
• Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
• Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
• Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
• Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.