This is not traditional Polish Babka. When I was growing up I remember making this with my mother and we would knead the dough by hand for at least half an hour. If you want traditional babka, the dough must be worked properly...thank goodness for mixers...and you must set the yeast to let it rise, make the dough, then let it rise, punch it down twice before you put it in the pans. Once in the pans it is left to rise to double again. A lot of work, but the end result is definitely worth it.

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