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Featured in: A Better Chocolate Babka . Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
It can be iced or left plain. You will need cylindrical pans for this babka recipe, but 2-pound coffee cans will work. Make sure the cans are food-grade safe when heated and that their interiors do not have a coating inside (usually white) because the plastics and chemicals in this coating can leach into your babka and be unsafe.
Brush tops with 1 large egg beaten with 2 tablespoons of milk or water. Bake babkas 10 minutes. Then lower temperature to 325 F and bake 30 minutes. Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly. Remove from the oven and let stand in the pan for 10 minutes.
Preparation Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg.
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