Polish Babka

Course : Breads
Serves: 1
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1 1/4 cups milk
3 cups flour -- (3 to 4)
2 pieces cakes yeast
1/2 cup plus 1 tbsp. sugar
15 large egg yolks
1/2 teaspoon salt -- (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup melted butter

Preparation / Directions:

Scald milk. Put 1 cup of milk in mixing bowl; add 3/4 cup flour to milk. Stir until smooth. Cool remaining 1/4 cup milk. When lukewarm, add 1 tablespoon sugar and 2 cakes yeast, crumbled. Add this to milk and flour mixture. Cover and set aside. Beat egg yolks with salt and remaining 1/2 cup sugar. When yeast sponge is bubbling, add egg mixture; beat well. Add remaining flour and extracts. Work until dough is satin smooth. Add melted butter and knead a minute longer. Cover and let rise until doubled in bulk. Knock the dough down and cover to rise again. Put on board; knead well. Put into well buttered fluted babka pan. Mix a little sugar and melted butter with the scraps of dough left in the bowl and sprinkle these rich crumbs over the top of the babka. Let the babka rise until light. Bake for approximately 50 minutes in a 350 degrees oven.


Nutritional Information:

3265 Calories (kcal); 183g Total Fat; (50% calories from fat); 91g Protein; 305g Carbohydrate; 3479mg Cholesterol; 2266mg Sodium

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