Lemon Glazed Babka
Ingredients for a 9-inch Babka
All purpose flour |
4
|
cups |
(1000 |
grams) |
Active dry yeast |
1
|
package |
(7 |
grams) |
Granulated white sugar |
1/2 |
cup |
(120 |
grams) |
Unsalted butter |
1/2 |
cup |
(120
|
grams) |
Milk |
3/4 |
cup |
(180 |
grams) |
Water |
1/4 |
cup |
(60 |
grams) |
Raisins |
1 |
cup |
(230 |
grams) |
Grated lemon peel |
2 |
teaspoons |
(15 |
grams) |
Egg yolks |
3 |
|
|
|
Salt |
1/2 |
teaspoon |
(4 |
grams) |
Ingredients for the lemon glaze
Lemon juice |
2 |
tablespoons |
(30 |
grams) |
Sugar |
1/4 |
cup |
(60 |
grams) |
Water |
1/4 |
cup |
(60 |
grams) |
Preparations / Baking
Warm the water to approximately 110 deg Fahrenheit (43 degrees Celsius). In a
small bowl, dissolve the yeast in the warm water (check package instructions to
see if you need to add some sugar too). Heat the milk to very hot (130 degrees
Fahrenheit or 54 degrees Celsius).
In a large mixing bowl, combine half the flour (1-1/2 cup), half the sugar (1/4
cup), the lemon peel, salt, and the dissolved yeast. Add the hot milk gradually,
while stirring or beating with an electric mixer. Let rest for a few minutes to
give the yeast a change to activate.
Slice the butter stick into small pieces and spread over the mixture. With
spoon, stir in the egg yolks, remaining sugar and flour. Beat with an electric
mixer for 2 minutes at high speed (careful, this may spatter), occasionally
scraping the bowl.
Cover the bowl loosely and let it sit in a warm, draft-free place until the
dough is doubled in size (1 to 1-1/2 hours).
Stir batter down and mix in the raisins. Butter a 9-inch tube pan and turn the
batter into the pan, using a spatula. Level the top. Cover the pan and let it
sit in a cool, draft-free place until the dough reaches the top of the pan
(2-1/2 to 3 hours).
When reaching the end of the rising time, turn on the oven and preheat it to 350
degrees Fahrenheit (177 degrees Celsius). Note, if you use bakeware that is dark
or colored on the outside, set the oven at 325 deg Fahrenheit (162 deg Calsius).
Position the pan on an oven rack in the lower one third of the oven and bake the
Babka for 30 to 35 minutes or until done. The top should be brown and a cake
tester should come clean out of the center.
Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
Meanwhile prepare the lemon glaze by combining the sugar, water and lemon juice
in a saucepan. Bring to boil and reduce heat to simmer while stirring constantly
until syrupy (approx. 5 minutes).
Carefully turn out the Babka and brush the warm cake with the lemon glaze. Let
it cool completely before serving. Wrap leftovers tightly with plastic wrap for
storage at room temperature. For longer storage, you can freeze the Babka,
tightly sealed in a plastic bag. |