Traditional Easter Babka

Ingredients

• 1 cup milk (2%)
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1 tsp salt
• 1 tsp granulated sugar
• 1/3 cup warm water (100°F – 110°F)
• 1 pkg (8 g) active dry yeast
• 5 – 5 1/2 cups all-purpose flour, divided
• 6 large eggs, divided
• 1 1/2 cup raisins

Directions

1. Combine milk, butter, 1/2 cup sugar and salt in a saucepan. Place over medium heat until small bubbles form around edge of pan; cool to lukewarm.
2. In the bowl of a stand mixer fitted with a flat beater, dissolve 1 tsp sugar in warm water and sprinkle with yeast; stir and let proof for 10 minutes.
3. Add 2 1/2 cups flour, milk mixture, egg yolks, 2 egg whites and raisins to yeast mixture. Beat on medium speed until well combined.
4. Switch to a dough hook and, using low speed, gradually add remaining 2 1/2 – 3 cups of flour. Beat until dough is smooth and elastic, about 5 – 10 minutes.
5. Turn dough into a greased bowl, turn over to grease top, cover and let rise in a warm place until doubled in volume, about 1 – 1 1/2 hours.
6. Punch down and divide dough into 2 portions; cover and let rest 10 minutes.
7. Meanwhile, grease two 6 inch round baking pans. Using parchment paper, create a collar on the inside of the pans with a 2 inch rise above the edge of your pan.
8. Shape each portion of dough into a ball and place into prepared pans. Cover and let rise until almost double in bulk, about 45 minutes.
9. Meanwhile, preheat oven to 350°F.
10. Combine one of the remaining egg whites with 1 tbsp water to make an egg wash. Brush loaves with egg wash. Keep remaining egg whites for another use.
11. Bake until golden brown, about 35 – 40 minutes. Brush with egg wash again 10 minutes before removing bread from oven. Cool in pans on racks for 5 minutes. Invert loaves onto racks and cool completely