Name: Polish Babka
Yield: 8 to 10 servings
Cuisine: Bread
Ingredients: 1 yeast cake, or 1 package dry yeast; 1/4 cup lukewarm water; 1/2 cup (1 stick) soft butter; 1/2 cup sugar; 1 teaspoon salt; 4 egg yolks; grated rind of 1 lemon; 1/2 teaspoon cinnamon; 5 cups flour; 1 cup milk, scalded and cooled to lukewarm; 1 cup white raisins; 1/3 cup fine bread crumbs; 1 egg yolk, beaten; 2 tablespoons water; 1/4 cup chopped almonds

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Ingredients

1 yeast cake, or 1 package dry yeast

1/4 cup lukewarm water

1/2 cup (1 stick) soft butter

1/2 cup sugar

1 teaspoon salt

4 egg yolks

grated rind of 1 lemon

1/2 teaspoon cinnamon

5 cups flour

1 cup milk, scalded and cooled to lukewarm

1 cup white raisins

1/3 cup fine bread crumbs

1 egg yolk, beaten

2 tablespoons water

1/4 cup chopped almonds

Instructions

Add yeast to lukewarm water and let stand until softened or dissolved, about 5 minutes. Cream butter and sugar in a large mixing bowl. In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture. Add yeast and water, lemon rind, and cinnamon. Add flour alternately with milk and beat well to make a smooth batter. Add raisins and knead by hand until batter leaves the fingers. Let rise in a warm place until double (about 1-¼ hours). Punch down and let rise again until double.

Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 30 minutes.