SAFFRON BABA CAKES

[Olga Drozd]

SAFFRON BABA CAKES

Makes 2 cakes.

2 1/2 cups all purpose flour
1 1/2 cups lukewarm milk
3 Tablespoons active dry yeast
1/4 tsp. powdered ginger (optional) as a yeast booster

3/4 cup sugar
8 egg yolks
4 egg whites
Rind of 1 lemon
3 Tbsp. brandy
Pinch saffron powder
7 1/2 cups all purpose flour
Pinch salt
3/4 cup melted butter, slightly cooled
1 cup golden raisins

First prepare a batter with 2 1/2 cups flour.  Combine the milk and yeast and pour into a well in the center of the flour.  Mix with a wooden spoon and cover the bowl.

Leave in a warm place for about 1 hour, covered with a cloth or plastic wrap, until it doubles in bulk and the top becomes bubbly.

Combine the sugar together with the egg yolks, egg whites, lemon rind, brandy and saffron.  Mix with the yeast mixture and add the remaining flour and salt.  Knead the dough by hand for about 30 minutes in the bowl or on a very well floured surface.

Place the dough back in the bowl and add the butter, and raisins.  Knead the dough in the bowl until it is smooth and elastic and does not stick.  Divide in 2 equal portions.  Butter 2 (10-inch) round cake pans very thickly and sprinkle with fine bread crumbs and place in the dough, patting out evenly.  Cover with lightly oiled plastic wrap and put in a warm place to rise until it fills the pan.  Bake in a pre-heated 350º F. for about 45 - 60 minutes or until done.

Test with a metal skewer.  If the skewer comes out clean when inserted into the center of the babas the cakes are done.  Leave to cool in the pans for about 10-14 minutes and then remove to a cooling rack. Sprinkle with sugar or drizzle with icing.

Note: Do not mix the yeast with milk that is too hot.  This can kill the yeast and the cakes will not rise as they should.