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Name: Babka Wielkanocna - Easter Baba
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Raisins; 2/3 c Sugar; 1/4 c Lukewarm water; 1 ts Vanilla extract; 15 Egg yolks; 2 ts Active Dry Yeast; (2 Pkg); 1/2 c Chopped almonds; 2 ts Salt; Candied Orange Peels; And; 1 c milk; Blanched almond halves; 3 1/2 c All-purpose flour; 1/4 ts Almond extract; 1/2 c Butter melted; 3/4 c Candied Lemon Peel; Mixed; Bread crumbs

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INGREDIENTS

1/3 c Raisins
2/3 c Sugar
1/4 c Lukewarm water
1 ts Vanilla extract
15 Egg yolks
2 ts Active Dry Yeast; (2 Pkg)
1/2 c Chopped almonds
2 ts Salt
Candied Orange Peels; And
1 c milk
Blanched almond halves
3 1/2 c All-purpose flour
1/4 ts Almond extract
1/2 c Butter ; melted
3/4 c Candied Lemon Peel; Mixed
Bread crumbs

Servings

INSTRUCTIONS

(1) Scald milk and pour into a large bowl. Slowly add 3/4 cup flour to the hot milk and beat thoroughly. Cool. (2) Dissolve yeast in lukewarm water 5 minutes, then add one spoonful of the sugar and let stand 5 minutes. Add to cooled milk mixture and beat well. (3) Cover and let rise until double in bulk. (4) Add salt to egg yolks. Beat until thick and lemon- coloured (about 5 minutes). Add remaining sugar and extracts and continue beating. Combine egg mixture with milk mixture, beating thoroughly. Add remaining flour and mix well. (5) Knead 10 minutes in bowl. Add butter and continue kneading 10 more minutes, or until dough leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well. (6) Let rise until double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F. (7) Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs. (8) Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or until dough fills pan. (9) Bake at 350 deg. F about 50 minutes, or until hollow sounding when tapped on top. (Makes 1 baba) RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure the ingredients. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English by ? USENET Cookbook WIELKANOC-2 Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {decvax,att,utzoo}!watmath!echrzanowski From: Patt Bromberger From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

NOTES

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Babka Wielkanocna - Easter Baba

1/3 c Raisins
2/3 c Sugar
1/4 c Lukewarm water
1 ts Vanilla extract
15 Egg yolks
2 ts Active Dry Yeast; (2 Pkg)
1/2 c Chopped almonds
2 ts Salt
 Candied Orange Peels; And
1 c milk
 Blanched almond halves
3 1/2 c All-purpose flour
1/4 ts Almond extract
1/2 c Butter melted
3/4 c Candied Lemon Peel; Mixed
 Bread crumbs

(1)  Scald milk and pour into a large bowl.  Slowly add 3/4 cup flour to  the hot milk and beat thoroughly.  Cool. (2) Dissolve yeast in lukewarm  water 5  minutes, then add one spoonful of the sugar and let stand 5  minutes.  Add to cooled milk mixture and beat well. (3) Cover and let rise  until double in bulk. (4) Add salt to egg yolks. Beat until thick and  lemon- coloured (about 5 minutes). Add remaining sugar and extracts and  continue beating. Combine egg mixture with milk mixture, beating  thoroughly.  Add remaining flour and mix well. (5) Knead 10 minutes in  bowl.   Add  butter  and  continue kneading 10 more minutes, or until dough  leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well.  (6)  Let rise until double in bulk.  Punch down and let rise again. Preheat  oven to 350 deg. F. (7) Generously grease a 12-inch fluted tub pan. Press  almond  halves  around  sides  and bottom of pan.  Coat with bread crumbs.  (8)  Punch down dough and  put  into  prepared  pan.   Dough should fill a  third of the pan.  Let rise 1 hour, or until dough fills pan. (9) Bake at  350 deg. F about 50 minutes, or until hollow sounding when tapped on top.    (Makes 1 baba)    RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure the  ingredients.    CONTRIBUTOR Original recipe passed down through the generations and  translated from Polish into English by ?    USENET Cookbook  WIELKANOC-2    Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada  echrzanowski@watmath.waterloo.edu  or  {decvax,att,utzoo}!watmath!echrzanowski    From: Patt Bromberger <van-bc!squid.tram.com!patt>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition

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Serving Size: 1 Serving (3287g)
Recipe Makes: 1 Servings

Calories: 11058
Calories from Fat: 5970 (54%)

Amt Per Serving		% DV

	Total Fat 663.3g	884 %
	Saturated Fat 256.5g	1283 %
	Monounsaturated Fat 278.9g
	Polyunsanturated Fat 97g
Cholesterol 25422.5mg		7822 %
Sodium 7236.9mg		250 %
Potassium 4204.1mg		111 %
Total Carbohydrate 907.8g		267 %
	Dietary Fiber 24.9g	99 %
	Sugars, other 882.9g
Protein 384.6g		549 %
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Calories per serving: 11058

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