180 min
Babka
Recipe GLPRb0e68b00595dff
A traditional Eastern European sweet braided bread enriched with eggs and butter, studded with golden raisins, and brushed with melted butter. This rich, tender loaf is perfect for special occasions and celebrations. The dough is leavened with yeast and infused with lemon zest and vanilla for a delicate, aromatic crumb.
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Ingredients
2 cups warm milk
5 packages active dry yeast
1½ cups sugar
1 tablespoon sugar
7 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon lemon zest
¾ cup golden raisins
1 teaspoon vanilla extract
10 large egg yolks
3 large eggs
½ cup unsalted butter
1 tablespoon unsalted butter, melted
Directions
In a large mixing bowl, combine the warm milk, active dry yeast, and 1 tablespoon of sugar. Stir gently and let the mixture rest for about 5 minutes to allow the yeast to activate and become foamy.
Add the 10 egg yolks, 3 whole eggs, 1.5 cups of sugar, lemon zest, and vanilla extract to the yeast mixture. Whisk until well combined.
In a separate bowl, combine 7 cups of flour and 1 teaspoon of salt. Gradually add the flour mixture to the egg and yeast mixture, stirring with a wooden spoon or using the dough hook of an electric mixer until a sticky dough forms.
Add the 1/2 cup of unsalted butter, a few tablespoons at a time, mixing well after each addition until the butter is fully incorporated and the dough becomes smooth and elastic. This may take 8–10 minutes of mixing.
Fold in the 3/4 cup of golden raisins until evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until nearly doubled in volume.
Punch down the dough and divide it in half. Roll each portion into a long rope about 12 inches long.
Twist the two ropes together in a gentle spiral to form a braided or twisted loaf. Place the shaped dough on a parchment-lined baking sheet.
Cover the shaped loaf with a damp towel and let it rise again for 45 minutes to 1 hour, or until puffy and ready to bake.
Preheat the oven to 350°F (175°C).
Brush the top of the braided loaf with the 1 tablespoon of melted butter.
Bake for 40–45 minutes, until the loaf is golden brown on the outside and a skewer inserted into the center comes out clean.
Remove from the oven and cool on a wire rack before slicing. The babka will stay fresh for 2–3 days when stored in an airtight container.
