Paska Babka (Easter Babka)

Ingredients:

210g unsalted butter, warmed to room temperature
500ml milk
1 fresh cake yeast
120ml warm water (no more than hand hot)
4 large eggs
4 large egg yolks
200g granulated sugar
1 tsp salt
1 tsp vanilla extract
1 tbsp orange-flavoured liqueur (eg Grand Marnier or Cointreau) [optional]
freshly-grated zest of 2 oranges
freshly-grated zest of 1 lemon
1.3kg (about) plain flour, sifted (and more for kneading)
210g currants
210g raisins
210g sultanas
140g slivered almonds, chopped

For the Crumb Topping:
60g butter
140g plain flour
100g light-brown sugar
1 tsp ground cinnamon

1 large egg

Method:

Heat the milk in a small saucepan until scalded (just below the boiling point) then add the butter and stir until melted before taking off the heat and setting aside to cool until lukewarm.

In the meantime, place the yeast cake in a small bowl and pour 120ml of warm water over the top, stirring wiht a spoon to completely mix the yeast with the water. Set aside for about 5 minutes to activate.

Beat together 4 eggs and the egg yolks in a large bowl until thoroughly combined. Add the sugar and salt and continue to beat until the mixture is thick and pale. Add in the vanilla, orange-flavoured liqueur, orange and lemon zests and the yeast mixture then beat to combine. Gradually ad 550g of sifted flour, then beat in the milk mixture, alternating with the remaining flour. If the dough is sticky add a little more flour until it comes away cleanly from the sides of the bowl. Finally add the fruit and nuts and mix well to combine.

Knead the dough with a wooden spoon until it pulls away cleanly from the sides of the bowl and no longer sticks to the spoon (about 10 minutes). Shape the dough into a ball then transfer to a large, well-greased bowl. Cover and set aside in a warm place to rise until doubled in volume (about 90 minutes). After this time knock the dough back then re-cover and set aside in a warm spot for about 90 minutes, or until risen once more.

Meanwhile, prepare the crumb topping. Cream together the butter, sugar and cinnamon until light and creamy then mix in the flour until you have a crumb-like consistency. Butter three 20cm Kugelhopf pans liberally then scatter the crumb mixture evenly in the base of each.

When the dough has risen knock it back once more then turn out onto a lightly-floured work surface and knead well for 1 minutes. Cut into equal thirds with a sharp knife then transfer to the prepared moulds. Cover loosely with a cloth and set aside for about 60 minutes, or until risen to the top of the pan.

Alternatively, shape the dough into a small round and a large round. Sit the large round on a floured baking tray and place the smaller round on top. Allow to rise for 60 minutes, then prepare as below, but bake for 60 minutes.

When ready, beat the final egg and use it to brush the tops of the cakes. Transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until golden brown on top and hollow-sounding when tapped on the base. Turn out onto a wire rack and set aside to cool before serving.

Find more Easter Recipes Here