Polisheasterbreadbobka Recipes

Steps:

• Measure 2 cups flour onto piece of waxed paper.
• Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
• Melt butter and add lukewarm milk.
• Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
• Add 4 egg yolks and 1 more cup of flour.
• Beat at medium speed 2 minutes or until think and elastic.
• Gradually stir in last cup of flour with wooden spoon, making a soft dough.
• Cover and let rise until double.
• Stir in raisins and lemon rind.
• Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
• Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
• Sprinkle almonds over the top and let rise for one hour uncovered.
• Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.

Steps:

• Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
• Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
• Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
• Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
• Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
• Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
• Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

Steps:

• In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
• Beat the 3 eggs and add to the yeast mixture.
• Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
• Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
• Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
• After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing.
• For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together.
• If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
• Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
• Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.