Easter Babka

By Polish Housewife · 240 min

Ingredients

Instructions

1. Soak the raisins in enough rum, brandy or soplica to cover them for two hours, or warm them in the microwave for 45 seconds to speed things up. Strain, reserving the liquor for the glaze.
2. Mix the warm water with the dry yeast in a small bowl and leave until foamy.
3. Cream the butter, sugar and salt together.
4. Add the scalded milk and vanilla and mix until the mixture cools.
5. Mix in the eggs, then the yeast mixture, then the flour.
6. Fold in the lemon or orange zest and the strained raisins.
7. Butter a bundt pan and sprinkle it with unseasoned dry breadcrumbs.
8. Spoon the batter into the pan, cover and let it rise until it almost reaches the top of the pan.
9. Preheat the oven to 350°F (175°C).
10. Bake for 40-45 minutes, until an instant-read thermometer inserted in the cake reads at least 190°F (88°C).
11. Cool for 10 minutes before removing from the pan, then cool completely.
12. Dust with powdered sugar or drizzle with the glaze made from powdered sugar, milk and 1-2 tablespoons of the reserved raisin liquor.

Summarized from Polish Housewife's video. Watch it for the details.