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.