German Easter Bread - Babka Osterbrot
Categories: Bread, Holiday, German, Euro, Ethnic, Easter
Yield: 2 loaves
2 ea Active dry yeast pkgs.
2 c Scalded milk lukewarm
8 c All-purpose flour sifted & divided
5 ea Egg yolks beaten
1 c Sugar
1/2 c Butter melted
1 c Raisins
1/3 c Almoinds chopped
1 ts Orange zest*
1/2 ts Crystallized ginger
1 tb Vanilla
1 tb Salt
6 ea Hard boiled eggs colored & in shell
*NOTE: Lemon zest may be substituted
Dissolve yeast in lukewarm milk.
Add 3 cups flour mixing thoroughly.
Allow dough to rise overnight until doubled in bulk.
Add egg yolks, sugar, butter, currants, vanilla, salt & enough remaining
flour to make a light dough.
Reserve to rise in warm place until double.
Turn dough out on floured board then knead well to make medium dough.
Divide dough into 6 equal parts.
Roll each part into a long piece.
Braid 3 pieces together.
Place 3 colored hard boiled eggs into this braid between braid warps.
Put loaves into 2 greased loaf pans.
Allow to rise until doubled in bulk once more.
Bake for 10 mins. at 400 deg-F.
Reduce oven temp to 350 deg-F. then bake for 50 mins. more.
ORIGIN: Hanna Dresler, Poppenbuttel-Germany, circa 2000
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