Babka from The New Ukrainian Cookbook by Annette Ogrodnik Corona

Name: Babka from The New Ukrainian Cookbook by Annette Ogrodnik Corona
Ingredients: 8 to 9 cups unbleached all-purpose flour; 1½ cups milk; 1 cup (2 sticks) unsalted butter; ¼ cup rum; ⅓ cup fine dry breadcrumbs; 1 cup warm water (about 110°F); 2½ tablespoons active dry yeast; 1 cup plus 2 tablespoons granulated sugar; Baker’s confetti for decoration; 1 tablespoon fresh lemon juice; 1 tablespoon freshly grated orange zest; 2 to 3 tablespoons freshly squeezed orange juice; 2 teaspoons salt; 2 teaspoons pure vanilla extract; 7 extra-large egg yolks; ¾ cup raisins; 1 cup confectioners’ sugar; 2 extra-large egg whites; 2 extra-large egg whites, beaten; Grated zest of 1 lemon; Candied orange peel (or slivered toasted almonds and dried cherries) for decoration

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“Baba” is the colloquial Ukrainian word for woman or grandma. “Babka” is the diminutive of that word but is more commonly used as the name of the yeast-raised breads served at Easter. Babka...

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Ingredients

8 to 9 cups unbleached all-purpose flour
1½ cups milk
1 cup (2 sticks) unsalted butter
¼ cup rum
⅓ cup fine dry breadcrumbs
1 cup warm water (about 110°F)
2½ tablespoons active dry yeast
1 cup plus 2 tablespoons granulated sugar
Baker’s confetti for decoration
1 tablespoon fresh lemon juice
1 tablespoon freshly grated orange zest
2 to 3 tablespoons freshly squeezed orange juice
2 teaspoons salt
2 teaspoons pure vanilla extract
7 extra-large egg yolks
¾ cup raisins
1 cup confectioners’ sugar
2 extra-large egg whites
2 extra-large egg whites, beaten
Grated zest of 1 lemon
Candied orange peel (or slivered toasted almonds and dried cherries) for decoration