Polish Babka

Yields two cakes; serves 24

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Butter for greasing pan

2 packages active dry yeast

1 cup plus 1 tablespoon sugar

¾ cup warm water (110 to 115 ºF)

8 to 9 cups unbleached all-purpose flour

1½ cups milk

1 cup unsalted butter

¾ cup golden raisins

¼ cup rum

6 large eggs

2 large egg yolks

2 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon ground cardamom

1 tablespoon grated orange zest

2 teaspoons grated lemon zest

2 large egg whites

1 tablespoon water

Topping

4 tablespoons unsalted butter, at room temperature

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

½ cup slivered almonds

½ cup unbleached all-purpose flour

Glaze

2 large egg whites

1½ cups sifted confectioners' sugar

½ teaspoon fresh lemon juice

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1.   Lightly butter two 10-inch tube pans. Set aside.

2.   Stir the yeast and 1 tablespoon sugar into the warm water in a small mixing bowl. Let stand until foamy, about 10 minutes. Whisk in ½ cup of the flour, cover with plastic wrap, and let stand in a warm place until the mixture has doubled in volume and is bubbly, about 10 minutes.

3.   Place the milk and butter in a small saucepan and heat over medium heat just until the butter has melted. Let the mixture cool until just slightly warm to the touch.

4.   Put the raisins and rum in another small saucepan. Bring to a boil over medium-high heat, then simmer 2 minutes and remove from heat.

5.   In a large mixing bowl, beat together the eggs, egg yolks, and remaining 1 cup sugar until thick and lemon-colored. Beat in the cooled milk mixture, the raisins, the yeast mixture, vanilla, salt, cardamom, and orange and lemon zests. Gradually beat in 5 cups of the flour, then stir in enough of the remaining flour to make a soft dough.

6.   Transfer the dough to a well-floured surface. Gently knead the dough, making sure the raisins are distributed evenly. Continue kneading the dough until it is smooth and satiny, about 5 minutes more.

7.   Divide the dough evenly in half. Arrange a ring of dough in each prepared pan. Cover each pan with a damp cloth and let the bread rise in a warm, draft-free place until doubled in bulk, about 1½ hours.

8.   Meanwhile, prepare the topping: Cream together the butter and brown sugar in a mixing bowl. Add the cinnamon, almonds, and flour and stir until the mixture is crumbly. Set aside.

9.   Preheat the oven to 350ºF.    When the dough has risen, beat the egg whites and 1 tablespoon water together and brush over the top of the dough. Sprinkle the topping evenly over each babka.

10. Bake the babkas until golden brown and hollow-sounding when tapped lightly with the fingers, 50 to 60 minutes. Let the breads cool 5 minutes in the pan, then turn out onto wire racks to cool completely.

13.   Meanwhile, prepare the glaze: Place the egg whites in a medium-size mixing bowl and beat until frothy. Gradually beat in the confectioners' sugar and continue to beat until very glossy, about 10 minutes more. Beat in the lemon juice. Drizzle the glaze fancifully over the tops of the cooled babkas.

– From Cold-Weather Cooking by Sarah Leah Chase

Per serving: 348 calories; 8 grams protein; 48 grams carbohydrates; 13 grams sugar; 13 grams fat; 91 milligrams cholesterol; 198 milligrams sodium; 2 grams dietary fiber.

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