-
1
Butter three 8-inch kugelhopf molds.
-
2
In a small saucepan, heat lowfat milk till just below the boiling point.
-
3
Add in 2 sticks butter, and stir till melted.
-
4
Remove from heat, and let cold till lukewarm.
-
5
Place yeast in a small bowl, and pour 1/2 c. hot water over, stirring with a spoon to break up the yeast and combine.
-
6
Set aside for 2 to 3 min.
-
7
In an electric mixer with the paddle attachment, beat Large eggs and egg yolks till combined.
-
8
Add in sugar and salt, and continue to beat till thick and pale.
-
9
Add in vanilla, orange-flavored liqueur, zests, and yeast mix; combine.
-
10
Add in 4 c. flour gradually, then add in the lowfat milk mix, alternating with remaining 4 c. flour while beating on medium speed.
-
11
Up to an additional 1 c. flour may be added if the dough is sticky.
-
12
Add in currants, raisins, golden brown raisins, and almonds, and mix to combine.
-
13
Transfer dough to a large bowl, and knead using a large wooden spoon till the dough pulls away and doesn't stick to the spoon, 8 to 10 min.
-
14
Transfer dough to a large buttered bowl.
-
15
Cover with plastic wrap, and let rise in a hot place till dough reaches top of bowl, 1 to 2 hrs.
-
16
Punch the dough down, and let rise again, covered in a hot place till the dough reaches the top of the bowl, 1 to 2 hrs.
-
17
Meanwhile, in a small bowl, combine 1 c. flour, 4 Tbsp.
-
18
butter, light-brown sugar, and cinnamon to create crumb topping, and sprinkle proportionately between the three molds.
-
19
Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute, and cut into thirds.
-
20
Transfer dough to prepared molds, covering loosely with plastic wrap, and let rise to top of pan.
-
21
Heat oven to 350 degrees.
-
22
Brush dough with beaten egg, and bake till golden and hollow sounding when tapped, 30 to 45 min.
-
23
Turn out onto a cooling rack, and let cold.
-
24
Makes three 8-inch babkas.
