Babka

Description[]

This dessert, a cross between cake and sweet bread, is often baked for Easter.

Grease side and bottom of 2 (10 inch) tube pans.
In a shallow, medium bowl, dissolve yeast in warm water.
Add 1 tbsp sugar and ½ cup flour; stir to combine.
Cover; let stand in a warm place 5 to 10 minutes until foamy.
Heat milk and butter or margarine in a small saucepan until melted.
Let stand until mixture cools to warm.
In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
Add cooled milk mixture, salt and yeast mixture.
Beat until smooth.
Gradually beat in 4½ cups flour.
Stir in enough remaining flour to make a soft dough.
Turn out dough on a lightly floured surface.
Knead dough into a soft, smooth dough.
Divide dough in ½.
Arrange 1 part dough in each greased pan.
Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
Preheat oven to 350°F.
Lightly beat 2 egg whites in a small bowl until foamy.
Brush beaten egg whites on top of dough.
Evenly sprinkle topping over dough.
Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cakes in pans 3 to 4 minutes on racks.
Turn out of pans; cool completely on racks.
Frost with powdered sugar icing if desired.

In a small bowl, combine sugar, flour, and cinnamon.
Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
powdered sugar icing: 2 egg whites 1½ cups sifted powdered sugar ½ tsp lemon juice.
In a medium bowl, beat egg whites until frothy.
Gradually add powdered sugar, beating constantly.
Beat 10 minutes or until glossy.
Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.