This one is really Mom’s, she made up this recipe. Of course I may have changed it since it wasn’t written down when she taught me how to make Babka.
We always call this “bread” but it is more like dessert. It gets beaten like a cake, not kneaded like bread.
2½ cups Milk
6 cups Flour
3 pkg. Yeast
1¼ cup Sugar
2 tsp. Salt
7 Egg Yolks
3 Whole Eggs
3/4 cup Butter, softened
1 cup Golden Raisins
Grated Orange Peel
1 tsp. Vanilla
Measure Flour into separate bowl, set aside.
Heat Milk to full rolling boil. Skim foam. Set ½ cup aside.
Put remaining 2 cups of milk in mixer, add 1½ cups flour and beat until fluffy. Cool to room temp.
Add yeast and some sugar to cooled, reserved milk. Dissolve yeast. Add yeast mixture to flour mixture and combine. Set in warm place, let rise till spongy, about 20 minutes.
In medium bowl combine eggs, sugar and salt. Add to sponge.
Add enough of the remaining flour to make soft sticky dough.
Add butter and remaining flour. Beat at low speed with paddle for about 10 minutes until dough pulls away from sides and paddle easily. At end beat in orange peel and vanilla.
Place in 1 or 2 bowls, cover with plastic wrap. Let rise till double.
Punch down. Stir in raisins. Put in bread pans and let rise till double. I divide the dough into 2 9″x5″ bread pans and one 8″x4″ bread pan. Mom used to use a 9″ cake pan and one or two bread pans.
Bake 350º for 40 minutes.