Servings:10 to 12
An orange- and lemon-zest filling and almond streusel topping gives this babka knockout flavor. Make the filling while the dough is rising, and store at cool room temperature until needed. If you refrigerate the streusel, let it come to room temperature before using.
Place the milk in a small bowl. Stir in the yeast and 1 tsp. of the sugar, and let stand until foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon), combine the flour, 1/4 cup of the sugar, and the salt on low speed. Add the egg, egg yolks, and the milk mixture, and mix just until combined.
Switch to the dough hook, and knead on low speed, about 3 minutes. Alternatively, knead the dough by hand in the bowl until it comes together, then tip it out onto a work surface and knead for about 6 minutes. Add the butter, a piece or two at a time. It may look as if it’s not getting in there, but don’t worry, it will; just keep adding and kneading. (You might have to stop the mixer and knead the butter in with your hands for a minute to get it started.) Once incorporated, increase the speed to medium and knead the dough until smooth and elastic, about 3 minutes more. If kneading by hand, you may want to use a dough scraper in one hand to help incorporate the butter. The dough will be sticky.
刮下碗，将面团在工作表面上的球中形成一个球。用黄油轻轻涂上空碗，然后将面团放回碗中。用保鲜膜盖住碗，并在室温下站立直至翻倍，大约2小时。
Gently punch down the dough, cover, and transfer to the fridge. Let the dough rise for at least 4 hours and up to overnight.
In a small bowl, stir together the sugar, butter, orange zest, and lemon zest.
Lightly butter an 8×4-inch loaf pan. Line with parchment with a 2-inch overhang on two sides.
将面团倾斜到略带面粉的工作表面上。将面团滚到16×12英寸的矩形。将馅料撒在铺掉的面团上。从短端之一开始，向上卷起面团，然后紧紧密封。使用板凳刮刀或锋利的刀，将滚动纵向切成一半。旋转碎片，使切割的一侧面对面。
将碎片捏在一起，然后将它们互相交叉，切成一面。现在，将一端扭动另一端，以保持切割侧。将扭曲转移到准备好的锅中，切成侧面。用保鲜膜轻轻覆盖，并放在一边升至锅的边缘，约45分钟。
Position a rack in the center of the oven, and preheat the oven to 350°F.
Whisk the egg and the cream in a small bowl.
在一个小碗中，用叉子将面粉，红糖，黄油和盐捣碎，直到充分混合在一起。加入杏仁，然后折腾。
Gently brush the risen loaf with the egg wash, then sprinkle the streusel mixture over the dough.
烘烤面包，直到深金棕色，内部温度已达到190°F，35至45分钟。
面包烘烤时，将砂糖和1/4杯水混合在一个小锅中。用中火煮，搅拌，直到糖溶解约5分钟。放在一边冷却。
Transfer the loaf in the pan to a wire rack. With a wooden skewer, poke holes all over the loaf. Pour the syrup over the warm loaf. Let the loaf cool for 20 minutes, then lift it out of the pan.
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