Polish Babka

Name: Polish Babka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Eastern European
Ingredients: 1/2 cup (113g) lukewarm milk; 3 large eggs at room temperature; heaping 1/2 teaspoon table salt; 1/4 cup (50g) granulated sugar; 4 tablespoons (57g) butter softened; 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons instant yeast; 1/4 cup (43g) currants or raisins (golden raisins preferred); 1/4 cup (43g) candied mixed peel or mixed dried fruit chopped; 1/2 cup (99g) granulated sugar; 1/4 cup (57g) water*; 1 to 2 tablespoons (14g to 28g) rum*; 1 cup (113g) confectioners' sugar; pinch of table salt; 2 tablespoons (28g) milk or a combination of milk and rum or apple juice

Instructions

Prep:10minCook:40min

Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.

Updated at: Mon, 25 Nov 2024 09:51:42 GMT