Instructions: Rub butter into flour until crumbly, using dough hook of electric mixer. Combine yeast, sugar, salt, warm water, milk, sour cream, eggs, yolk, lemon juice, vanilla, lemon oil, orange oil and almond extract. Stir into flour mixture. Mix to form a soft dough, adding more flour if needed. Knead 5 to 6 minutes, then place in greased bowl and cover.

Refrigerate at least 4 hours or overnight. Punch down dough. Divide into 2 portions. Roll each portion out on floured work surface into 14- by 10-inch rectangles.

For Assembly: Sprinkle each rectangle equally with butter, brown sugar, cinnamon, chopped nuts, currants, raisins or dried cherries. Roll long end up into a jellyroll. Carefully place each in well-greased tube or angel food cake pans. Make slits in top of each cake, if desired.

Combine egg, yolk, dash granulated sugar and water. Brush dough with egg wash. Place cake pans in large plastic bag and seal. Let rise until doubled, about 45 minutes.

Brush again with egg wash and sprinkle with coarse sugar. Place cake pans on large baking sheets (this protects bottoms) and bake at 350 degrees until done, about 1 hour. Dust with powdered sugar before serving.

This recipe yields 2 babkas, 8 to 10 servings each.

Comments: No brunch is complete without a babka. Make the dough in your bread machine or use a dough hook on a mixer. A combination of bread flour and all-purpose flour makes for the best texture. An overnight rise works well here and ensures that warm coffeecake is there when coffee is poured.

NOTES :

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