Title: Babka Drozdzowa
Categories: Bread
Yield: 3 Loaves
| 4 | c | Flour |
| 1 | tb | Dry active yeast |
| 10 | tb | Butter |
| 6 | tb | Sugar |
| 3 | | Egg yolks |
| 3/4 | c | Seedless white grapes, |
| | | Soaked in hot water for 15 |
| | | Minutes and drained. |
| | | Salt |
| 2/3 | c | Tepid milk |
| 1/4 | c | Slivered almonds |
| | | Confectioners' sugar |
Cream the butter until it is soft and then work in the sugar. Continue
stirring and add the egg yolks one at a time. Add drained raisins. Mix the
yeast with half of the tepid milk and stir the mixture until it is smoothe.
Allow it to stand in a warm place for 10 minutes. Add a pinch of salt to
the butter and egg mixture and stir in the yeast, flour and milk. Beat very
well with a wooden spoon until the dough develops bubbles and looks smooth
and glossy, about 15 minutes. Butter and flour a 10 inch brioche mold and
stick slivered almonds to the fluted sides for decoration. Put in the dough
and let it rise in a warm place until it has doubled in bulk; about 30 - 40
minutes. Bake in a preheated 425F oven for 10 minutes. Reduce heat 375F and
bake 40 - 50 minutes longer. Let the cake cool and sprinkle with
confectioner's sugar. From: Robert Miles Date: 31 Mar 97
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