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Ingredientes
- 1/2 lb softened unsalted butter plus
- 4 Tbsp. softened unsalted butter
- 2 c. lowfat milk
- 1 1/3 ounce fresh cake yeast
- 4 lrg Large eggs plus
- 4 lrg egg yolks
- 1 c. granulated sugar
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 Tbsp. orange-flavored liqueur (optional) Grated zest of 2 oranges Grated zest of 1 lemon
- 9 c. sifted all-purpose flour - (to 10 c.)
- 1 1/2 c. currants
- 1 1/2 c. raisins
- 1 1/2 c. golden brown raisins
- 1 c. minced slivered almonds
- 1/2 c. light-brown sugar - (packed)
- 1 tsp grnd cinnamon
- 1 lrg egg beaten
Direcciones
- Butter three 8-inch kugelhopf molds.
- In a small saucepan, heat lowfat milk till just below the boiling point. Add in 2 sticks butter, and stir till melted. Remove from heat, and let cold till lukewarm.
- Place yeast in a small bowl, and pour 1/2 c. hot water over, stirring with a spoon to break up the yeast and combine. Set aside for 2 to 3 min.
- In an electric mixer with the paddle attachment, beat Large eggs and egg yolks till combined. Add in sugar and salt, and continue to beat till thick and pale. Add in vanilla, orange-flavored liqueur, zests, and yeast mix; combine. Add in 4 c. flour gradually, then add in the lowfat milk mix, alternating with remaining 4 c. flour while beating on medium speed. Up to an additional 1 c. flour may be added if the dough is sticky. Add in currants, raisins, golden brown raisins, and almonds, and mix to combine.
- Transfer dough to a large bowl, and knead using a large wooden spoon till the dough pulls away and doesn't stick to the spoon, 8 to 10 min. Transfer dough to a large buttered bowl. Cover with plastic wrap, and let rise in a hot place till dough reaches top of bowl, 1 to 2 hrs. Punch the dough down, and let rise again, covered in a hot place till the dough reaches the top of the bowl, 1 to 2 hrs.
- Meanwhile, in a small bowl, combine 1 c. flour, 4 Tbsp. butter, light-brown sugar, and cinnamon to create crumb topping, and sprinkle proportionately between the three molds. Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute, and cut into thirds.
- Transfer dough to prepared molds, covering loosely with plastic wrap, and let rise to top of pan.
- Heat oven to 350 degrees. Brush dough with beaten egg, and bake till golden and hollow sounding when tapped, 30 to 45 min. Turn out onto a cooling rack, and let cold.
- Makes three 8-inch babkas.
- Yield: 3 loaves
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