| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Softened unsalted butter |
| plus | ||
| 4 | T | Softened unsalted butter |
| 2 | c | Milk |
| 1 1/3 | oz | Fresh cake yeast |
| 4 | Eggs, plus | |
| 4 | Egg yolks | |
| 1 | c | Granulated sugar |
| 1 | t | Salt |
| 1 | t | Pure vanilla extract |
| 1 | T | Orange-flavored liqueur |
| optional | ||
| Grated zest of 2 oranges | ||
| Grated zest of 1 lemon | ||
| 9 | c | Sifted all-purpose flour – |
| to 10 cups | ||
| 1 1/2 | c | Currants |
| 1 1/2 | c | Raisins |
| 1 1/2 | c | Golden raisins |
| 1 | c | Chopped slivered almonds |
| 1/2 | c | Light-brown sugar, packed |
| 1 | t | Ground cinnamon |
| 1 | Egg, beaten |
INSTRUCTIONS
Butter three 8-inch kugelhopf molds. In a small saucepan, heat milk until just below the boiling point. Add 2 sticks butter, and stir until melted. Remove from heat, and let cool until lukewarm. Place yeast in a small bowl, and pour 1/2 cup warm water over, stirring with a spoon to break up the yeast and combine. Set aside for 2 to 3 minutes. In an electric mixer with the paddle attachment, beat eggs and egg yolks until combined. Add sugar and salt, and continue to beat until thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture; combine. Add 4 cups flour gradually, then add the milk mixture, alternating with remaining 4 cups flour while beating on medium speed. Up to an additional 1 cup flour may be added if the dough is sticky. Add currants, raisins, golden raisins, and almonds, and mix to combine. Transfer dough to a large bowl, and knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, 8 to 10 minutes. Transfer dough to a large buttered bowl. Cover with plastic wrap, and let rise in a warm place until dough reaches top of bowl, 1 to 2 hours. Punch the dough down, and let rise again, covered in a warm place until the dough reaches the top of the bowl, 1 to 2 hours. Meanwhile, in a small bowl, combine 1 cup flour, 4 tablespoons butter, light-brown sugar, and cinnamon to form crumb topping, and sprinkle evenly between the three molds. Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute, and cut into thirds. Transfer dough to prepared molds, covering loosely with plastic wrap, and let rise to top of pan. Heat oven to 350 degrees. Brush dough with beaten egg, and bake until golden brown and hollow sounding when tapped, 30 to 45 minutes. Turn out onto a cooling rack, and let cool. Makes three 8-inch babkas. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 loaves" Per serving: 3656 Calories (kcal); 62g Total Fat; (14% calories from fat); 79g Protein; 757g Carbohydrate; 1852mg Cholesterol; 2752mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 35 Fruit; 8 Fat; 13 1/2 Other Carbohydrates Recipe by: Recipe from Martha Kostyra, Martha Stewart's mother Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 10752
Calories From Fat: 3206
Total Fat: 367.8g
Cholesterol: 2316.6mg
Sodium: 3080.3mg
Potassium: 9320.5mg
Carbohydrates: 1696g
Fiber: 88.3g
Sugar: 674.2g
Protein: 233g