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Babka

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      Title: BABKA
 Categories: Ethnic, Cakes, Breads
      Yield: 10 Servings
 
      3 pk (1/4 oz) active dry yeast (3
           -Tbsp)
    3/4 c  Warm water (110F)
      1 tb Plus 1 cup sugar
           About 7 3/4 cups all-purpose
           -flour
  1 1/2 c  Milk
  1 1/4 c  Unsalted butter or margarine
      6    Eggs
      2    Egg yolks
  1 1/2 ts Salt
      2    Egg whites
           Topping:
    1/4 c  Sugar
    1/2 c  All-purpose flour
      1 ts Ground cinnamon
    1/4 c  Unsalted butter or
           -margarine, chilled
 
  This desert, a cross between cake and sweet bread, is often baked for
  Easter.
  
  Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set
  aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1
  Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a
  warm place 5 to 10 minutes until foamy.  Heat milk and butter or
  margarine in a small saucepan until melted. Let stand until mixture
  cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1
  cup sugar until pale and frothy.
  
  Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
  
  Gradually beat in 4 1/2 cups flour.  Stir in enough remaining flour
  to make a soft dough.  Turn out dough on a lightly floured surface.
  Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1
  part dough in each greased pan.  Cover with a damp cloth; let rise in
  a warm place, free from drafts, until doubled in bulk, about 2 hours.
  Preheat oven to
      350    F.
  
  Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten
  egg whites on top of dough.  Evenly sprinkle Topping over dough. Bake
  50 to 55 minutes or until a wooden pick inserte in centre comes out
  clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans;
  cool completely on racks. Frost with Powdered Sugar Icing if desired.
  Makes two (10 inch) cakes.
  
  Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a
  pastry blender or 2 knives, cut in butter or margarine until mixture
  resembles coarse crumbs.
  
  Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar
  1/2 tsp lemon juice
  
  In a medium bowl, beat egg whites until frothy. Gradually add powdered
  sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon
  juice; beat 2 minutes or until icing stands up in soft peaks. Makes
  abou 1 1/4 cup icing.
  
  Source: HP Books, Polish Cooking by Marianna Olszewska Heberle
 
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