2 tsp. sugar
1/3 c. warm water
2 pkg. fresh yeast
1 c. scalded milk (lukewarm)
1 c. all-purpose flour
1/2 c. butter
1/2 c. sugar
3 pkg. vanilla sugar
6 eggs
1 tsp. salt
1 tsp. vanilla extract
grated rind of 1 lemon
4 1/2 to 5 c. sifted flour (more may be needed)

Dissolve the fresh yeast in the warm water and sprinkle the sugar on top. Let stand until foamy. Combine the lukewarm milk and 1 cup of the flour. Beat in the yeast; cover and let the sponge rise until light and bubbly, for about 30 minutes.

Melt the butter over low heat; add the 1/2 cup sugar, vanilla sugar, salt and extract; then add in the lemon rind. Keep just warm. Beat eggs on medium speed; add butter and mix well. Then add yeast sponge.

Gradually add the flour and knead in the bowl for about 10 minutes. The dough should be soft. Cover and let rise in a warm place until doubled in size (about 1 1/2 hours).

Punch down and let it rise again 45 minutes.

Babka: Grease desired pans, e.g. coffee cans, loaf pans, etc.; place the desired amount of dough in pans. Let rise for about 45 minutes or until well risen.

Bake in a preheated 375°F oven for 10 minutes. Reduce heat to 350°F; brush tops of Babka with a beaten egg yolk and continue baking 30 minutes longer or until done.

Submitted by: Anna Kowaliwskyj