Babka Wielkanocna Easter Baba Recipe

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   (1) Scald lowfat milk and pour into a large bowl.

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   Slowly add in 3/4 c. flour to the warm lowfat milk and beat thoroughly.

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   Cold.

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   2.

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   Dissolve yeast in lukewarm water 5 min, then add in one spoonful of the sugar and let stand 5 min.

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   Add in to cooled lowfat milk mix and beat well.

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   3.

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   Cover and let rise till double in bulk.

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   4.

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    Add in salt to egg yolks.

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    Beat till thick and lemon- coloured (about 5 min).

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    Add in remaining sugar and extracts and continue beating.

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    Combine egg mix with lowfat milk mix, beating thoroughly.

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    Add in remaining flour and mix well.

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    5.

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    Knead 10 min in bowl.

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    Add in butter and continue kneading 10 more min, or possibly till dough leaves fingers.

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    Add in candied peel, almonds, and raisins.

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    Knead to mix well.

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    6.

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    Let rise till double in bulk.

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    Punch down and let rise again.

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    Preheat oven to 350 deg.

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    F.

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    7.

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    Generously grease a 12-inch fluted tub pan.

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    Press almond halves around sides and bottom of pan.

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    Coat with bread crumbs.

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    8.

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    Punch down dough and put into prepared pan.

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    Dough should fill a third of the pan.

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    Let rise 1 hour, or possibly till dough fills pan.

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    9.

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    Bake at 350 deg.

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    Fabout 50 min, or possibly till hollow sounding when tapped on top.

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    (Makes 1 baba)

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    RATING

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    Difficulty: moderate.

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    Time: About 3 hrs.

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    Precision: Measure the ingredients.

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    Polish into English by

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    Edward Chrzanowski

* Per serving · 4 servings · Values may vary.