Polish Easter Cake Recipes
EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)
A lightly sweet yeast bread with rum soaked raisins
Provided by polishhousewife
Categories bread
Time 48m
Number Of Ingredients 14
Steps:
- Place the raisins in a small bowl and cover with rum, soak for two hours or warm in microwave for 45 seconds to speed up the process
- Add yeast to a small bowl or cup and cover with warm water, it should become foamy
- Cream butter, sugar, and salt
- Add milk and vanilla, mix until mixture cools
- Mix in eggs and yeast mixture, then flour
- Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)
- Butter bundt pan and sprinkle with unseasoned dry breadcrumbs
- Add batter to pan, cover and let rise until almost to the top of the pan
- Preheat oven to 350 F
- Bake for 40 - 45 minutes, internal temp should be at least 190.
- Cook 10 minutes before removing from pan, and cool
- Dust with powdered sugar or drizzle with glaze
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- Transfer raisins into a bowl and pour in the rum. I used a walnut-infused nalewka (Polish-style spirit), but a zesty citrus liqueur would work beautifully as well. Set aside to soak for at least 30 minutes.
- Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place (if it’s quite warm in the kitchen, just leaving it on a worktop will do the trick).
- Add egg yolks to the rest of the sugar and use a mixer to beat them together - until light and fluffy.
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