Lotus Babka

Rich lotus babka. Perfect any time of the day.

Dough:

7 ½ cups flour
2 Tbsp. dry yeast
2 eggs
2 egg yolks
¾ cup sugar
1 cup oil
¼ tsp. salt
¾ cup warm water
1 cup orange juice

Filling:

2 Containers Bakers Choice Lotus Cream

Crumbs (Optional)

¾ cup flour
¼ cup sugar
½ stick margarine
1 vanilla sugar

Directions:

Crumb
Combine all ingredients, until crumbly.
Dough
In a mixing bowl (using a dough hook) dissolve yeast and 1/2 c sugar in lukewarm water until foamy. Add remaining ingredients, mix for 5 minutes . Let dough rise at room temperature for one hour.  Divide dough in 6 even parts. Roll out each piece of dough in a rectangle shape.  Using a spatula, spread bakers choice Lotus Cream and roll up dough in a jelly roll style.  Take two rolls of dough and twist them together to form a babka. Place into medium oblong pan.
Allow babka to rise for an additional hour.
Preheat oven to 375°F, gently brush each babka with beaten eggs and sprinkle with crumbs. Place babkes in oven and bake for 15 minutes.  Reduce heat to 325°F and continue baking for additional 30-40 minutes or until done.
Tip:Babka freezes well unbaked. When ready to bake, defrost and let rise babka for 2 1/2 hours at room
temperature. Bake as above
Yields: 3 Babkes