Polish Hazelnut Babka

Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour. In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again. Punch down and turn out onto lightly floured surface, cover with the inverted bowl and let rest for another 10 minutes. At the end of the resting period, roll the dough out into a large rectangle, about 10 by 18-inches and 1/2-inch thick. Brush the dough generously with the melted butter, leaving a 1/2 inch strip along the top long edge of the dough. In a bowl mix together the brown sugar, sugar, and cinnamon. Add the hazelnuts and melted butter, folding to combine. Sprinkle filling mixture evenly over the dough, leaving the top 1/2 inch border free. Brush the 1/2 inch border along the top lightly with water. Beginning at the bottom long edge, roll the dough, jelly roll-style, into a tight roll and pinch along the seam to seal it well. Gently twist the roll a few times like your wringing out a towel, then wrap roll around the center wall* of a well-buttered bundt or tube pan. Let rise for another 35 to 45 minutes until doubled. Preheat oven to 375 degrees F. Bake for 40 to 45 minutes or until the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts. *Note: This helps ensure that the center of the babka is fully done without the outside getting overdone or burned. Yield: 8 to 10 servings