Babos Receptai (Part 2)

Here's the recipe my paternal Grandmother, Tatjana, used for her Babka. In the title's parenthetical, Tatjana wrote, "Velykiška," or "for Easter." The Babka Tatjana baked is similar to a Kulich. I don't know from what source Tatjana got the recipe, but she considered it her own.

Here's how I modified and wrote up the recipe:

Babos ('Stakaninė') Babka 

1/3 cup raisins

1/3 cup golden raisins

1/2 cup dark rum

1 cup milk (or half and half)

1 vanilla beans, split lengthwise

1/4 cup sugar

1/4 cup (1/2 stick) unsalted butter

1 cup bread flour, sifted twice

4 teaspoons active dry yeast

1/2 cup warm water

1 tablespoon granulated sugar

3 large egg whites

pinch (about 1/8 teaspoon) each: table salt and cream of tartar

5 large egg yolks

3/4 cup granulated sugar

1/4 teaspoon ground cardamom

1 teaspoon vanilla extract

finely grated zest of 1/2 lemon

finely grated zest of 1/4 orange

3/4 cup (1-1/2 sticks) unsalted butter, softened

1-1/4 cups bread flour, sifted twice

2-1/4 cups all-purpose flour, sifted twice

soaked raisin, drained (from above)

At least two hours before beginning to make the Babka, or the night before, soak the raisins in the rum. After the raisins have soaked, drain the raisins.

Place the milk in a microwave-safe measuring cup. Scrape the vanilla seeds into the milk. Microwave briefly until the milk is heated through, but not boiling. Add the 1/4 cup sugar and 1/4 cup butter, stirring until the sugar dissolves and the butter melts. Gradually add the 1 cup bread flour, beating with a wire whisk until the mixture is completely smooth. Cool to lukewarm. 

In a glass measuring cup, combine the yeast with the 1/2 cup warm water and 1 tablespoon sugar. Stir and let stand in a warm place until foamy, about 8 to 10 minutes. Add the lukewarm milk/flour mixture to the yeast and stir until smooth. Cover with plastic wrap and let rise in a warm place until double in bulk, about 1 hour.

Using an electric mixer, beat the egg yolks and the 3/4 cup sugar until very thick and pale in color. Add the cardamom, vanilla extract, lemon zest, and orange zest and beat for a few more seconds at high speed. Add the 3/4 cup softened butter, cut into small chunks, and continue beating until the mixture is very smooth (mixture may appear curdled). 

Meanwhile, in another large bowl, beat the egg whites with a pinch of salt and cream of tartar until they are stiff and glossy. Gently fold the beaten egg whites into the egg yolk mixture.

Stir the proofed milk/flour sponge into the egg mixture. Gradually add the remaining 1-1/4 cups bread flour and 2-1/4 cups all-purpose flour, mixing until the dough is very smooth and loose. Switch to the electric mixer's dough hook and knead until dough pulls away from the sides of the bowl. The dough will be very sticky. Knead for about 8 minutes. Toss in the drained raisins.

Transfer the dough to a clean, well-greased bowl, cover very tightly with plastic wrap, and let rise in a warm, draft free place for 45 minutes. Punch down dough, knead briefly, and let rise another 45 minutes to 1 hour.

While the dough rises for the second time, prepare the baking pan. Spray the bottom of a 10-inch tube pan with non-stick vegetable spray and line with parchment paper. Butter the paper, the sides, and the center tube of the pan. (Alternatively, lightly spray a nonstick, 12-cup Bundt pan).

Punch down dough, shape it into a ring, and place it in the prepared pan. Cover with plastic wrap.  Let rise again, covered, until doubled in bulk, about 45 minutes to 1 hour.

While the dough rises, preheat the oven to 350ºF and set a baking stone ("pizza stone") on the lower rack. Remove the other racks from the oven.

Bake the Babka until it is golden brown and a cake tester comes out clean, about 45 minutes to 60 minutes. Cool in the pan for about 30 minutes, then carefully lift the Babka from the pan. Remove the parchment and allow to cool on a wire rack, inverted. If preparing for Easter, spread with icing (below) and sprinkle with multi-color décors.

Icing ("Lucras") for Babka

2 egg whites, room temperature

1-1/2 cups powdered sugar, sifted

1/2 tsp. lemon juice

Using an electric mixer, beat the egg whites until frothy.  Gradually add the powdered sugar, beating constantly.  Beat 10 minutes, or until glossy.  Add the lemon juice and beat an additional two minutes, or until the icing stands up in soft peaks.