Paska Babka
(Easter Babka) Recipe

Origin: Russia      Period: Traditional

This is a traditional version of a classic Russian cake that is typically served at Easter time (the cake is also make in Belarusia and the Ukraine).

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 flour
100g light-brown sugar
1 tsp ground cinnamon

1 large egg

Paska Babka
(Easter Babka) Preparation:

Method:

Heat the milk in a small saucepan until scalded (just below the boilig 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 iwht 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 bakc 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.

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.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
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