Babka (Polish)

Cook time: 0 min.
Servings: 1

Ingredients for Babka (Polish)

1	tsp	Ground cinnamon
1	tbsp	Sugar
1.5	tsp	Salt
1.8	dl	Lukewarm water
1000	g	Wheat flour
2		Egg yolks
2		Egg whites
275	g	Butter or margarine
3	pkg	Active dry yeast
3.6	dl	Milk
50	g	El marg. butter (melted and cooled)
6		Eggs

Instructions for Babka (Polish)

To prepare the Babka (Polish) recipe, please follow these instructions:

Butter bottom and sides in 2 spring shapes (25 cm in diameter)

crumble:
Sugar, flour, cinnamon and margarine are "kneaded" together into a crumb and set aside.

Season the yeast in lukewarm water, add 1 tablespoon of sugar and about 75g flour. Stir it together and let it rest for 5-10 minutes. Warm milk and margarine until it is melted and let it cool until it is lukewarm. Whip eggs, egg yolks and 200 grams of sugar until it is shaken. Add the milk mixture, salt and yeast and stir until it is uniform. Add the flour gradually, until the dough is soft and smooth. Eaten through on a flour board. Divide the dough into 2, and enjoy the dough in the spring shapes. Cover with a damp piece and allow it to warm up to double size for about 2 hours.

Preheat the oven to 175 ° C. Whip the egg whites together and sprinkle it on the cakes. Then dry the crumb on the cakes. Bake for 50 - 55 min.

Cool 3 to 4 minutes in the molds and turn to grate until they are completely cold.

Could possibly. Decorate with icing made of: 2 egg whites, about 200 g of sifted flour and ½ teaspoon of lemon juice. Whip egg whites stiff, add flour on whipping, whip for 10 minutes or until it shines. Add lemon juice and whip another 2 min.

tips:
This dessert, which is a snack between cake and sweet bread, is often baked for Easter.