Easter Babka

Easter Babka

Easter Babka

This is another dessert that my friends mother would make. These are so good!  If you try it, let me know what you think in the comments.

Easter Babka
Recipe Type: Dessert
Cuisine: Polish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Adapted from: https://blog.kingarthurflour.com/2012/03/25/polish-babka-an-easter-tradition-and-no-need-to-knead/
Ingredients
  • 1/2 cup lukewarm milk
  • 3 large eggs, at room temperature
  • heaping 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup (4 tablespoons) softened butter
  • 2 cups (8 1/2 ounces) All-Purpose Flour
  • 2 teaspoons instant yeast
  • 1/4 cup golden raisins or mixed candied fruit
  • Rum Syrup:
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 to 2 tablespoons rum, apple juice or water
Instructions
  1. Beat at medium speed until cohesive. Increase your mixer’s speed to high, and beat for 2 minutes. The dough will be very soft; more thick batter than dough.
  2. Add golden raisins or mixed candied fruit. Beat gently just to combine.
  3. Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won’t appear to do too much.
  4. Scoop the batter into a greased 9- or 10-cup Bundt pan.
  5. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F. Again, very little (if any) discernible rise; still, the yeast is working, even if you can’t see the result.
  6. Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F.
  7. While the babka is baking, prepare rum syrup. Put the ingredients in a saucepan over medium heat.
  8. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.
  9. When the babka is fully baked, remove it from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka’s surface.
  10. When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack.
  11. It may stick a bit in places; but don’t worry, once you slice it no one will notice.
  12. If the rough spots bother you, you can cover it with a simple vanilla icing. Mix together 1 cup confectioners’ sugar, a pinch of salt, and 2 tablespoons milk; or a combination of milk and rum or apple juice. Drizzle over the completely cool babka. Slice and serve.

 


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