Babka

Continued from our Easter Bread Series:





Babka (Polish Easter Bread)

1 cups milk, lukewarm
1 packages active dry yeast
4 cups flour
1 cup sugar
1/2 cup raisins
1/2 tsp salt
3 eggs
1/4 cup honey
1 tsp vanilla extract
1 tbsp lemon zest
1/2 cup  sugar 
1/4 cup water
3 tbsp rum





Combine milk, yeast and 2 tbsp. sugar to a bowl.  Allow mixture to proof and look for small bubbles forming.

In a large mixer, combine butter, salt and the rest of the sugar until light and fluffy.  Alternate adding the flour and yeast mixtures in small increments, mixing until thoroughly combined.  Stir in lemon zest, honey and vanilla extract.  Add raisins.

Knead dough into a ball.  Place each loaf in a greased container covered with a towel.  Let rise for 1 hour.  Punch dough down and cut dough into two halves.  

Form each into a round loaf and place on a greased baking sheet.  Let rise an additional hour.

Preheat oven 325F.  

Bake for 1 hour and 10 minutes, or until the top is golden brown.


In a sauce pan, combine rum, sugar and water over medium heat and bring to boil.  Let all the sugar dissolve to form a simple syrup.  Pour over the finished loaves before serving.