Best Babka

Ingredients

• 2 cups milk
• 2 cups unsalted butter , at room temperature
• 0.5 cups warm water , 110 degrees F/45 degrees C
• 1 package fresh cake yeast , 0.6 ounce
• 4 large eggs , room temperature
• 4 large egg yolks , room temperature
• 1 cup white sugar
• 1 teaspoon salt
• 3 tablespoons grated orange zest
• 1 tablespoon grated lemon zest
• 1 tablespoon orange liqueur , Optional
• 1 teaspoon vanilla extract
• 10 cups all-purpose flour , or as needed, divided
• 1.5 cups dried currants
• 1.5 cups raisins
• 1.5 cups golden raisins
• 1 cup chopped slivered almonds

Instructions

1. 1

   Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.

2. 2

   Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.

3. 3

   Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.

4. 4

   Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.

5. 5

   Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.

6. 6

   Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.

7. 7

   Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.

8. 8

   Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.

9. 9

   Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.

10. 10

    Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.

11. 11

    Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.