Recipe - Grandmothers Sweet Bread (Babka)

3 pack (0.25oz) active dry yeast
Three fourths cup Warm water (110f; 45c)
1 tablespoon Plus
1 cup Sugar
7 Three fourths cup Allpurpose flour; about
1 One half cup Milk
1 One fourth cup Unsalted butter or margarine
6 Eggs
2 Egg yolks
1 One half teaspoon Salt
2 Egg whites

TOPPING
One fourth cup Sugar
One half cup Allpurpose flour
1 teaspoon Ground cinnamon
One fourth cup Unsalted butter or margarine
chilled

POWDEREDSUGAR ICING
2 Egg whites
1 One half cup Sifted powdered sugar
One half teaspoon Lemon juice

From: "Shirley A. Knapp" sk19+@andrew.cmu.edu

Date: 20 Feb 1994 09:18:10 0500

Recipes taken from POLISH COOKING, Marianna Olszewska Heberle This dessert,
a cross between cake and sweet bread, is often baked for Easter.

Grease side and bottom of 2 (10inch) tube pans. Prepare Topping; set
aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1
tablespoon sugar and One half cup flour; stir to combine. Cover; let stand in a
warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine
in a small saucepan until melted. Let stand until mixture cools to warm. In
a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and
frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
Gradually beat in 4One half cups flour. Stir in enough remaining flour to make
a soft dough. Turn out dough on a lightly floured surface. Knead dough into
a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each
greased pan. Cover with a damp cloth; let rise in a warm place, free from
drafts, until doubled in bulk, about 2 hours. Preheat oven to 350F (175C).
Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg
whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55
minutes or until a wooden pick inserted in center comes out clean. Cool
cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on
racks. Frost with PowderedSugar Icing, if desired. Makes 2 (10inch)
cakes.

Topping: In a small bowl, combine sugar, flour and cinnamon. Using a pastry
blender or 2 knives, cut in butter or margarine until mixture resembles
crumbs.

PowderedSugar Icing: The thin, satinsmooth crust of this icing is a nice
complement to cookies, mazurkas and cakes. In a medium bowl, beat egg
whites until frothy. Gradually add powdered sugar, beating constantly. Beat
10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing
stands up in soft peaks. Makes about 1One fourth cups icing.

Variation: Add food coloring or flavorings, such as 1 teaspoon sifted
unsweetened cocoa powder or vanilla extract. Use a little more sugar if
liquids are added.

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