Poland − Babka

1/4 cups butter or margarine, softened

cups milk

cake yeast

/2 cup warm water (110 degrees F)

eggs

egg yolks

cup white sugar

teaspoon salt

teaspoon vanilla extract

tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon

− 10 cups all−purpose flour

1/2 cups currants

1/2 cups raisins

1/2 cups golden raisins

cup chopped slivered almonds

/2 cup packed brown sugar

teaspoon ground cinnamon

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,

tablespoons butter or margarine, brown sugar, and cinnamon to form

Poland − Babka

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