Babka

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 2 cups warm milk, 110 degrees f
• 5 1/4 ounces active dry yeast
• 1 1/2 cups sugar
• 1 tablespoon sugar
• 7 cups all-purpose flour (2 tablespoons for every 7 cups)
• 1 teaspoon salt
• 1 tablespoon lemon zest, grated
• 3/4 cup golden raisin
• 1 teaspoon vanilla extract
• 10 large egg yolks, lightly beaten
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 tablespoon unsalted butter, melted

Recipe

• 1 make the dough: coat a large bowl with oil and set aside. combine the milk, yeast, the 1 tablespoon sugar, and 1 cup flour in a small bowl and set aside. in the bowl of a standing mixer fitted with a dough hook, combine the remaining 6 cups flour, remaining sugar, salt, lemon zest, and raisins. with the mixer on low speed, add vanilla, egg yolks, 2 eggs, and the yeast mixture. mix on low speed until a smooth, elastic dough forms -- about 10 minutes. add the 1/2 cup butter and mix for 5 more minutes. transfer the dough to the prepared bowl, turning to coat all sides with oil. cover the bowl with a clean, damp kitchen towel and set dough aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
• 2 shape the loaf: coat two 8-inch round by 4-inch-deep baking dishes with remaining butter and lightly dust with the 2 tablespoons flour, shaking out any excess. set aside. punch down the dough, transfer it to a lightly floured surface, and divide it in half. shape each half into a ball and place them in the prepared dishes. cover with a clean, damp kitchen towel and let rise in a warm place until dough doubles in volume -- about 1 hour. preheat oven to 350°f.
• 3 bake the bread: beat the remaining egg and lightly brush the top of babkas. bake in the lower third of the oven for 15 minutes. reduce the oven temperature to 300°f and continue to bake until the loaves are golden and sound hollow when tapped -- about 40 more minutes. transfer the finished loaves to a wire rack to cool.