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Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. Makes 3 - 8 inch babkas ( 36 servings).


1-1/4 cups margarine, softened
2 cups milk
2 (.25 ounce) packages active
   dry yeast
1/2 cup warm water (110
   degrees F/45 degrees C)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur (optional)
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour
1-1/2 cups currants
1-1/2 cups raisins
1-1/2 cups golden raisins
1 cup chopped blanched
   slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour


1 Place yeast in a small bowl, and pour warm water over
   it. Stir with a spoon to break up the yeast. Set aside
   for 2 to 3 minutes.
2 In a small saucepan, scald milk. Add 1 cup butter or
   margarine, and stir until melted. Remove from heat, and let cool
   until lukewarm.
3 In a mixing bowl, beat 4 eggs and egg yolks with an
   electric mixer with a paddle attachment. Add sugar and salt,
   and continue to beat until mixture is thick and pale. Add
   vanilla, orange-flavored liqueur, zests, and yeast mixture.
   Combine. Beat in 4 cups flour gradually. Add milk mixture
   alternately with remaining 4 cups flour while beating on medium
   speed. Add up to an additional 1 cup flour if the dough is
   sticky. Mix in currants, raisins, golden raisins, and almonds.
4 Transfer dough to a clean large bowl. Knead using a
   large wooden spoon until the dough pulls away and doesn't
   stick to the spoon, about 8 to 10 minutes. Transfer dough
   to a large buttered bowl, and turn to coat. Cover with plastic wrap.         Place in a warm place until dough reaches the
   top of the bowl, about 1 to 2 hours. Punch the dough
   down, re-cover the bowl, and allow to rise again.
5 Butter 3 angel food cake pans. In a small bowl,
   combine 1 cup flour, 4 tablespoons butter or margarine, brown
   sugar, and cinnamon to form crumb topping. Sprinkle evenly
   among the 3 pans.
6 Preheat oven to 350 degrees F (175 degrees C).
7 Punch the dough down again. Turn out onto a lightly
   floured surface. Knead for 1 minute. Cut into thirds, and
   transfer dough to prepared pans. Cover loosely with plastic
   wrap. Allow to rise to the top of pan. Beat remaining egg,
   and brush the top of the dough.
8 Bake at 350 degrees F (175 degrees C) until golden
   brown and hollow sounding when tapped, about 30 to 45
   minutes. Immediately turn out onto a cooling rack so bread
   does not stick to the pan. Cool.

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