Pan Bakery
Pan Bakery
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Does anyone have a recipe for babka?
We used to buy babka every Good Friday from the Broadway Market in Buffalo, New York. I can no longer find it when I am back in NY for Easter. I think it was made by the White Eagle bakery. It is not the babka with rum or fruit. It was made in a bundt pan and it was almost like a plain bread with a white (cream cheese?) glaze frosting on top. It was great with tea or coffee. Can you help?
Babka
Amount Ingredient Preparation
1/4 ounce yeast, active dry active dry yeast, (3 Tbsp or 3 packages)
3/4 cups water warm (110 degress F)
1 tablespoon sugar
1 cup sugar
7 3/4 cup flour all-purpose
1 1/2 cup milk
1 1/4 cup butter, unsalted unsalted butter, or margarine
6 each eggs
2 each egg yolks
1 1/2 teaspoon salt
2 each egg whites
1/4 cup sugar
1/2 cup flour all-purpose
1 teaspoon cinnamon ground
1/4 cup butter unsalted or margarine, chilled
Directions
Grease side and bottom of 2 (10 inch) tube pans.
Prepare Topping; set aside.
In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy.
Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm.
In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
Gradually beat in 4 1/2 cups flour.
Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface.
Knead dough into a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
Preheat oven to 350 F.
Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough.
Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in centre comes out clean.
Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks.
Frost with Powdered sugar Icing if desired. Makes two (10 inch) cakes.
Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
Powdered sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice. In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes about 1 1/4 cup icing.
