PEEPS

Um, about that diet.  Let me say in my own defense that before trying to lose 10 pounds, I completely forgot that one of my favorite foods would soon be in season.  Yup, as you have probably guessed, I am completely hooked on … Peeps.  Those crazy chicks began showing up right after I started dieting, and what a harvest!  They’re ubiquitous, abundant, and best of all, cheep.  (I’m very sorry, that just slipped out).

I know that a lot of people consider chocolate bunnies the quintessential Easter treat, but I really have to disagree. 

First of all, be assured that I am a BIG fan of chocolate – dark, not milk,- milk chocolate is for sissies.  In fact, if chocolate were illegal, I would be writing this blog from a jail cell.  And, I will admit to a certain visceral pleasure in biting off the ears of a good quality, preferably Godiva, bunny.  But the Grand Pooh-Ba of Easter candy is Peeps.  Chocolate bunnies and hearts, jellybeans and candy bars can be savored all year.  But, Peeps are a spring crop, like peas, that are gone in a blink, not to be seen again until the next blooming of the daffodils.

I think, however, that Peeps are losing respect due to the proliferation of imported Chilean grown knockoffs.  Genuine, native grown Peeps are not pink chicks or purple rabbits.  They are yellow – they are chicks – that’s all they are!

Also, because homemaking skills aren’t being passed on as in the past, people have forgotten that Peeps, like avocados, must be ripened after purchase.  You have to unwrap them, and, keeping them from the reach of children and dogs, leave them to harden for a month or more until ready to eat.  I start chicking, - oops checking, -  after three weeks, but usually find they still have a little chew dead center.  Peeps are truly ripe when you can snap their little heads off with your teeth, and to me that is a way bigger rush than nibbling a bunny ear.

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Easter Babka Bread

This recipe was adapted from my Grandmother’s Babka Bread recipe.  She modified it to be her most used recipe for any sweet treat.  She would leave out the orange zest and candied peel except for Christmas and Easter Babka.  For everyday Babka it was just dark raisins, but for the holidays, always sultanas.

1-1/2 cups milk, scalded

1/4 cup butter, softened

1/2 cup sour cream

1/2 cup sugar

2 teaspoons kosher salt

2 eggs, lightly beaten

2 teaspoons orange zest

2 teaspoons vanilla

6-1/2 to 7-1/2 cups unbleached all-purpose flour

2 packets instant dissolving dry yeast (4-1/2 teaspoons)

1/3 to 1 cup sultanas (golden raisins) or currants (or combo)

1/2 cup candied orange or lemon peel

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Shortening

2 egg yolks beaten with 2 Tablespoons water

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In a large bowl combine scalded milk, butter, sour cream, sugar and salt.  Stir to combine.  When cooled to lukewarm, add the lightly beaten eggs, orange zest and vanilla and stir well.

Add 3 cups flour and sprinkle yeast over flour.  Stir to blend in.  Add remaining flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl.  Turn the dough out onto a lightly floured surface and scrape out the bowl.  Lightly oil the bowl and set aside.

Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board.  The dough should be soft and pliable but not sticky.  When dough is smooth and elastic, knead in the sultanas and candied orange peel.

Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel.  Let rise in a warm place for about 45 minutes, or until doubled.

Preheat the oven to 375º F.

Grease two 8 or 9-inch round baking pans.

Punch down the dough and divide in half and lightly shape each piece into a ball.  Loosely cover with plastic wrap and let rest 15 minutes.  Form into rounds.  Place shapes into greased baking pans, loosely cover with plastic wrap and a clean towel and let rise until doubled.

Brush tops with an egg wash and bake at 375º for 30 – 40 minutes or until an internal temperature of 200º F.

Remove from baking pans and place on a rack to cool.

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For a printer friendly copy of the Easter Babka Bread recipe visit our web site (www.stoneturtlebaking.com/webdocs/recipes).