Orphan Black: Helena’s Ukrainian Babka Cake

yield: 4     prep time: 40 minutes      total time: 2 hours and 30 minutes

ingredients:

• 105g milk, 110F
• 100g all purpose flour
• 2 tsp granulated sugar
• 56g 110F water
• 14g active dry yeast

• 4 large egg yolks
• 2 whole eggs
• 1 tsp salt
• 115g granulated sugar
• 115g butter, melted
• 1 tsp vanilla extract
• zest of one medium lemon
• 380g all purpose flour
• 1/4 cup raisins

directions:

1. In a mixing bowl, combine your water, yeast, sugar, and all purpose flour to make a sponge.  Combine with your fingers until the flour is hydrated.  Cover and set aside for 25 minutes.
2. In a stand mixer bowl, combine your yolks, eggs, salt, and sugar.  Mix together to a paddle attachment.  Add you melted butter, sponge, vanilla extract, and lemon zest.  Mix to combine.  Add your flour in three additions while adding the raisins at the end.  At this point, I like to take the dough out and knead it by hand on a clean surface.  If can do this on the mixer for 5 minutes on medium speed or by hand for 10 minutes.
3. Place the dough into a lightly greased bowl and cover.  Let this proof for about an hour or until doubled.  After an hour, gently punch down the dough and fold in the dough on all sides.  Turn it over and let it rest for 15 minutes.
4. Preheat the oven to 375F.  Grease four cans (I used 4 – 15 oz cans, feel free to use a baking pan or larger can) and set aside.  Portion out the dough into 250g each can or halfway up the mold.  Cover lightly with plastic wrap and let this proof again for 15 minutes.  At this point, the dough should has risen just above the can. Place the cans on a baking sheet and place it into the oven.  Bake it at 375F for 10 minutes, and then take the temperature down to 325 for another 25 minutes or until golden brown.  Once it’s done, take the cans out and let it cool for 10 minutes.  Carefully run a knife along the sides of the can to release the cakes.  I find it helpful to run the knife all the way down to the bottom of the can and created an air gap so the cake can slide out.  Be patient, my first one took some time to unmold but I quickly got a hang of it! I let these cool sideways on a cooling rack before standing them up.