The Ultimate Babka Recipe

Ingredients

• 2 cups milk
• 0.5 pound unsalted butter, at room temperature
• 0.5 cup warm water (110 degrees F/45 degrees C)
• 1 (0.6 ounce) cake cake yeast
• 4 eggs, room temperature
• 4 egg yolks, room temperature
• 1 cup white sugar
• 1 teaspoon salt
• 3 tablespoons grated orange zest
• 1 tablespoon grated lemon zest
• 1 tablespoon orange liqueur
• 1 teaspoon vanilla extract
• 10 cups all-purpose flour, or as needed
• 1.5 cups dried currants
• 1.5 cups raisins
• 1.5 cups golden raisins
• 1 cup chopped slivered almonds
• 1 cup all-purpose flour
• 0.5 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons butter
• 1 eggs eggs
• 1 tablespoon water

Instructions

1. Gently heat milk in a saucepan until it's just warm, not boiling. Then, stir in 2 cups of unsalted butter until completely melted. Allow the mixture to cool until it reaches a lukewarm temperature.
2. In a small bowl, combine ½ cup of warm water with the yeast. Use a spoon to gently break up the yeast granules. Then, set the mixture aside to activate.
3. In the bowl of a stand mixer, using the paddle attachment, beat together 4 eggs and 4 egg yolks until they are well combined. Add 1 cup of sugar and salt, continuing to beat until the mixture becomes thick and pale. Incorporate the orange zest, lemon zest, orange liqueur, vanilla extract, and the prepared yeast mixture. Gradually beat in 2 cups of flour on low speed until just combined, then add 2 more cups of flour and mix well. Slowly beat in the milk-butter mixture, alternating with 4 cups of flour, until everything is fully incorporated.
4. If the dough feels sticky, incorporate up to 1 cup more flour until it's well combined. Gently mix in the currants, raisins, golden raisins, and almonds.
5. Transfer the dough to a well-floured surface and knead for 8 to 10 minutes until it becomes shiny and elastic. If the dough remains sticky, knead in up to 1 cup more flour. Shape the dough into a ball, place it in a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. Place the dough in a warm environment and let it rise until it doubles in size, about 1 ½ to 2 hours. Punch down the dough to release the air, cover the bowl, and allow it to rise again for another 1 ½ hours.
7. Preheat your oven to 350 degrees F (175 degrees C). Generously grease three tube pans.
8. In a medium bowl, mix together 1 cup of flour, brown sugar, and cinnamon. Cut in ¼ cup of butter until the mixture forms coarse crumbs. Sprinkle this streusel mixture evenly into the bottom of the prepared pans.
9. Turn the dough out onto a lightly floured surface. Knead it briefly for about 1 minute, then divide it into 3 equal pieces. Roll each piece into a log shape, pinching the seams to seal. Place the logs, seam-sides up, into the prepared pans, pinching the ends together to create rings. Cover the pans loosely with plastic wrap and let the dough rise for 30 minutes.
10. In a small bowl, beat together 1 egg and 1 tablespoon of water. Lightly brush this egg wash over the top of each loaf.
11. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, approximately 30 to 45 minutes. Turn the loaves out onto a wire rack while they are still warm. Allow them to cool completely before slicing and serving.

Nutrition

• Calories: 490 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 31 g
• Sodium Content: 142 mg
• Protein Content: 11 g
• Cholesterol Content: 99 mg
• Carbohydrate Content: 81 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g