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1
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
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2
FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
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3
Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
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4
Beat the eggs with the salt, add the sugar gradually, and continue beating.
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5
Beat in the butter and lemon rind.
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6
Combine this mixture with the sponge.
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7
Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
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8
This dough should be slightly thicker than for the usual babka mixture.
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9
Knead in the raisins.
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10
Cover and let rise in a warm place until double in bulk.
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11
Punch down, knead a few times, and let it rise again.
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12
Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
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13
I like to use greased parchment paper on the bottom and sides of pan.
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14
For this recipe you will need about 2 or 3 large coffee cans.
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15
If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
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16
Adjust baking time for the smaller cans.
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17
Cover and let rise in a warm place until the dough reaches the brim of the pan.
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18
Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
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19
Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
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20
,and continue baking for 40 minutes longer, or until done.
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21
Avoid browning the top too deeply.
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22
If necessary, cover with aluminum foil.
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23
Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
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24
Tip each loaf very gently from the pan onto a cloth-covered pillow.
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25
Do not cool the loaves on a hard surface.
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26
This is extremely important.
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27
Careless handling of the baked babka may cause it to fall or settle.
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28
As the loaves are cooling, change their position very gently a few times to prevent settling.
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29
If desired, the cooled loaves may be iced or glazed and decorated with bakers' confetti.
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30
This is the custom in the old country.
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31
Babka is always sliced in rounds across the loaf.
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32
The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
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33
BABKA WITH PUMPKIN: This is a very old recipe, but it is worth preserving.
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34
Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
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35
A fewer number of eggs is required when pumpkin is used.
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36
Follow the preceding recipe for Country Babka.
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37
Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
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38
Add enough flour to give a soft dough.
