Recipe for cooking babka

Recipes from Poland and Hungary :: Polish and Hungarian Quick and Yeast Breads

1/4 c. warm water (105 to 115 degrees fahrenheit)
2 pkg. active dry yeast
4 c. plus 3 Tbsp. flour, divided
1/2 tsp. cinnamon
1/2 c. butter (at room temperature)
1/2 c. sugar
4 egg yolks
1 Tbsp. grated lemon zest
1 tsp. salt
1 c. warm milk
1 c. raisins
1/3 c. pecans
1/2 c. rum
1/2 c. sugar
3/4 c. orange juice
1 tsp. lemon juice

Mix water with yeast; let stand 5 mins.

Mix 4 c. flour with cinnamon. In bowl with mixer on high, beat butter with sugar until smooth. Beat in yolks, zest and salt. Beat in yeast mixture. Stir in reserved flour mixture alternately with milk. Stir in raisins. Turn dough out onto greased surface. Knead 10 mins. Place in oiled bowl. Cover; let rise until doubled — 1 1/2 hours.

In blender, finely grind pecans with remaining flour. Butter 12-c. Bundt pan; flour pan with pecan mixture. Turn dough out onto floured surface; do not punch down. Form into 16-in. long strips; transfer to pan. Cover; let rise 1 hour.

Preheat oven to 350 degrees fahrenheit. Bake 45 mins. Cool in pan on rack 10 mins. Remove from pan; brush with rum. Boil sugar with orange and lemon juices until syrupy, about 5 mins.; brush over warm Babka.

Makes 16 servings.