Babka III Best Dishes

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Babka III

"Babka is a wealthy yeast-raised cake bread. A a hit babka, the delight of each Polish/Ukrainian homemaker, is rich, tender, high-quality-textured, and really mild. Traditionally, this bread is baked in tall round baking pans. Coffee cans can be covered with baking parchment and used instead."

Ingredients :

1 cup milk
1/3 cup all-cause flour
2 half (.25 ounce) programs energetic dry yeast
three teaspoons white sugar
1/2 cup heat water (110 ranges F/45 tiers C)
2 eggs
10 egg yolks
3/four cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
five cups all-reason flour
3/four cup raisins
1 egg
2 tablespoons water

Instructions :

Prep : 30M	Cook : 15M	Ready in : 3H30M

Warm the milk in a small saucepan till it bubbles, then cast off from warmth. Place 1/three cup flour in a big bowl and pour milk over flour. Beat till clean. Let cool till lukewarm. In a small bowl, dissolve yeast and sugar in heat water. Pour into cooled milk and beat well. Let upward push in a heat place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast combination. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has shaped, flip out onto a lightly floured surface and knead until clean, about 10 minutes. Gently knead in raisins.
Lightly oil a big bowl, place the dough inside the bowl and turn to coat with oil. Cover with a moist material and allow upward thrust in a warm place till doubled in quantity, approximately 45 mins. Deflate the dough and let rise once more till doubled in volume, about half-hour.
Deflate the dough and flip it out onto a gently floured surface. Divide the dough into 3 identical pieces and form into round loaves. Place the loaves into well buttered tall, spherical baking pans. Do not fill the pans greater than 1/three complete. Cover the loaves with a moist fabric and let upward thrust until tripled in quantity, approximately forty mins. Meanwhile, preheat oven to 375 levels F (one hundred ninety 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 levels F (165 degrees C) and bake for half-hour extra. Reduce oven temperature to 275 stages F (135 stages C) and bake for any other 15 to twenty minutes, until golden brown.
Let loaves stand 5 to 10 minutes earlier than eliminating from pans. Transfer loaves very gently onto a material protected pillow (never a tough surface as this could purpose the babka to settle or fall). Change role of loaves for the duration of cooling duration.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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