Babka wielkanocna - easter baba

Yield: 1 Servings

Measure Ingredient
1 cup Milk
3½ cup All-purpose flour
2 teaspoons Active Dry Yeast; (2 Pkg)
¼ cup Lukewarm water
⅔ cup Sugar
2 teaspoons Salt
15 Egg yolks
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
½ cup Melted butter
¾ cup Candied Lemon Peel; Mixed With
Candied Orange Peels; And Chopped
½ cup Chopped almonds
⅓ cup Raisins
Blanched almond halves
Bread crumbs

(1) Scald milk and pour into a large bowl. Slowly add ¾ cup flour to the hot milk and beat thoroughly. Cool. (2) Dissolve yeast in lukewarm water 5 minutes, then add one spoonful of the sugar and let stand 5 minutes. Add to cooled milk mixture and beat well. (3) Cover and let rise until double in bulk. (4) Add salt to egg yolks. Beat until thick and lemon- coloured (about 5 minutes). Add remaining sugar and extracts and continue beating. Combine egg mixture with milk mixture, beating thoroughly. Add remaining flour and mix well. (5) Knead 10 minutes in bowl. Add butter and continue kneading 10 more minutes, or until dough leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well.

(6) Let rise until double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F. (7) Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs.

(8) Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or until dough fills pan. (9) Bake at 350 deg. F about 50 minutes, or until hollow sounding when tapped on top.

(Makes 1 baba)

RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure the ingredients.

CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English by ? USENET Cookbook WIELKANOC-2

Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@... or

{decvax,att,utzoo}!watmath!echrzanowski From: Patt Bromberger <van-bc!!patt> From: Bread-Bakers Archives:

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