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Receta Babka

by Global Cookbook

Ingredientes

1 pkt Active Dry Yeast 1 c. Hot Water 8 c. Flour 3 x Large eggs Beaten 4 x Egg Yolks Reserve Whites

1 c. Sugar 2 c. Lowfat milk Warmed 1 Tbsp. Orange Zest 1 c. Butter Melted 1 c. Raisins

Direcciones

1. In a small mixing bowl, dissolve the yeast in the hot water with a healthy pinch of sugar. Let stand about 10 min till foamy.
2. In a very large bowl, combine the yeast mix, 2 c. of the flour, the 3 whole Large eggs, 4 egg yolks, sugar, lowfat milk and orange zest; mix well.
3. Add in the remaining flour, 1 c. at a time, till the dough comes together.
4. Turn the dough onto a lightly floured surface and knead till smooth and supple, about 5 min.
5. Flatten the dough out with your hands and dot 1/3 c. of the butter on the dough.
6. Fold up the dough and knead gently to incorporate the butter into the dough.
7. Repeat with another 1/3 c. and then with the last 1/3 c. of butter, till all of the butter is incorporated.
8. Again flatten the dough with your hands and sprinkle with the raisins. Fold up and knead to incorporate the raisins.
9. Lightly oil a large mixing bowl.
10. Place the dough in the bowl and turn the dough to lightly coat with oil.
11. Cover the bowl with a damp cloth and let stand in a hot place till doubled in volume; about 1 hour.
12. Turn the dough onto a lightly floured surface and divide into two equal size pcs. Form each piece into a loaf and place them in two lightly greased 9x5 in (23x12cm) loaf pans.
13. Again cover with a damp cloth and let rise in a hot place till doubled, about 40 min.
14. Preheat oven to 350F (180C).
15. Brush the tops of the loaves with egg whites (you won't use all 4 of the egg whites...just a nice brushing will do) and bake at 350F (180C) for 30 to 40 min, till the top of the loaves are golden brown and the loaves sound hollow when tapped.

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