Breadmaker Spring Babka
|1/4 c||warm water|
|1 c||scalded milk|
|1 stick||softened butter|
get recipes @ goboldwithbutter.com
|4 large||egg yolks|
|4 c||all purpose flour|
|1/2 c||granulated sugar|
|1||grated zest of one lemon|
|1 tsp||ground cinnamon|
|2 tsp||dry active yeast|
|1/2 c||raisins or dried black currants|
|1 tsp||plain unflavored bread crumbs|
|1 Tbsp||water set aside|
|1 large||egg yolk set aside|
My husband is Polish and grew up eating babka at Eastertime. His family did not make theirs so I didn't have a recipe. After trying several recipes, I decided to try to create one for my breadmaker. I find that the texture of dough is a lot smoother in the machine. This recipe came after much trial and error. My husband says that this is the best babka he has ever eaten.
The dough should be finished in about 1 1/2 hours.
TBSP of water. Place into preheated 350 degree oven in the oven. Bake for 35-45 minutes until nicely browned and the babka makes a hollow sound when thumped. Watch the babka during the last 15 minutes of baking for overbrowning. You can cover the top with foil if it seems to be browning too quickly.