Fish Babka Recipes

BABKA

Steps:

• Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
• Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
• Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
• Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
• Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
• Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.

FISH BABKA

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line bottom of a 6-cup loaf pan with parchment paper.
• Place the fish cubes in a bowl.
• Add the bread; sprinkle with the milk; leave to soak while you cook the chopped onion.
• Melt the butter in a small pan and fry onions for 10 minutes; add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper; mix well.
• Whisk the egg whites in a large bowl until stiff; gently fold into the fish mixture.
• Spoon the mixture into the baking dish.
• Cover with a butter foil and bake for 45 minutes or until set.
• Allow to stand for 5 minutes, then spoon out.
• Alternatively, loosen with a knife; turn out, remove the paper and cut into wedges.
• Garnish with dill and serve.