Mixed Fruit Babka
- ½ teaspoon iodized salt
- 4 cups MAYA All-Purpose Flour sifted
- 3/4 cup fresh milk
- ½ cup granulated sugar
- 2 teaspoons instant yeast
- 5 pieces egg yolks
- zest of 1 whole lemon or orange
- ½ cup butter softened
- 150 grams mixed fruits 25 grams each of dried, candied fruits such as
- raisins, blueberry, cranberries, candied cherries, lemon and orange
- Enough confectioners’ sugar for dusting
Preheat oven to 350°F/177°C. Grease Bundt pan.
In a clean, dry bowl mix the salt and flour until well combined. Set aside.
In another bowl, bring together milk, sugar, yeast, egg yolks and lemon zest. Mix until well blended.
Add in the flour mixture and light mix then damp the mix of dough into a clean working surface. Bring the dough together and knead to form a ball then start adding little by little the softened butter and continue kneading until dough become smooth and elastic.
Place the smooth dough on a lightly greased bowl then cover bowl with a towel or cling wrap and proof for 40 minutes or until double in size.
Punch down dough after proofing then using a rolling pin, roll out dough into a large rectangle about ¼ to ½ inch in thickness.
Sprinkle the mix fruits on the dough, make sure to leave enough space on each side for easy rolling.
Roll the dough to create a log shape dough then place it into prepared Bundt pan to proof again for another 30 minutes or until dough doubled in size.
Once the dough doubled in size on the pan, place it in an oven and bake for 30-40 minutes or until golden brown.
Place in a wire rack upon removal from the oven.
Dust the babka with confectioners’ sugar before serving.
Yield: 8- 10 servings