Polish Yeast Babka with Raisins {Babka Drożdżowa z Rodzynkami}
Babka drożdżowa z rodzynkami [babka droh-dgova z roh-dzyh-nkah-mee] is a treat that we would mainly enjoy around Easter. This soft and sweet bread-like cake is best right after cooling, sliced and served with butter. It never last more than a few hours in my home which makes it hard to make ahead of time (for a holiday for example). I will have to hide it, if I want to have some left for Easter dessert.
This babka, unlike my other babka recipes is made using yeast. This gives it a distinct tangy flavor, and creates large air bubbles in the cake. Lemon zest adds a nice touch. It is an absolute one of a kind dessert, and I guarantee that, once you try a home-made version of it, it will stay in your dessert repertoire for good.
Polish Yeast Babka with Raisins {Babka Drożdżowa z Rodzynkami}
Ingredients
- 1.5 oz / 40 g fresh yeast or 0.7 oz / 20 g / 3.5 tsp of active dry yeast
- 3/4 cup / 175 ml warm milk
- 3/4 cup / 150 g of granulated sugar
- 4 cups / 500 g of all purpose flour
- 3/4 cup / 100 g of raisins
- 1 tbs of corn starch
- 1/4 cup / 2 fl oz / 60 ml of water or favorite high volume alkohol (rum, whiskey, brandy, etc)
- 11 tbs / 150 g of butter, melted and cooled
- 1 egg + 4 egg yolks
- 1 tsp of vanilla extract
- Zest of half a lemon
- Pinch of salt
- Additional butter to grease pan
- Frosting:
- 1 cup / 120g of powdered sugar
- A few drops of freshly squeezed lemon juice
- 5-6 tsp of hot water
Instructions
Place yeast, warm milk and sugar and 1/2 cup of flour in a mixing bowl and mix until dissolved. Cover and set aside for 15 min in a warm spot in the kitchen.
Place raisins in a small bowl, add water (or alcohol) and soak for 10 minutes. Melt butter and set aside to cool.
Place raisins in a strainer and add corn starch. Shake it around to cover raisins and get rid of excess corn starch.
After 15 minutes of yeast mixture proofing, add raisins, remaining flour, butter, egg, egg yolks, vanilla extract, lemon zest, and salt and mix to form dough. Transfer onto a clean, floured surface and knead for no less than 15 minutes. Add another tablespoon of flour if dough is too wet.
Grease bundt pan with butter, place dough in pan, distribute evenly. Cover with a towel and set aside for at least 2 hours in a warm spot. The dough has to (at least) DOUBLE in size.
Preheat oven to 350°F / 180°C. Place babka in the middle rack and bake for 40–45 minutes. When done, let rest for a few minutes and then transfer to a cooling rack.
To make icing, place powdered sugar in a small mix- ing bowl. Add a few drops of lemon juice and keep adding 1 teaspoon of hot water at a time. Mix until combined; it should create a paste. Adjust the amount of water and sugar for the desired thickness of the icing. Pour over cake once cake has cooled off.
Notes
This cake tends to burn quickly. To prevent this, place a piece of aluminum foil (loosely) on top of cake after 10 (or so) minutes of baking, and keep covered.
Let me know how it turns out for you!
Happy cooking and smacznego!
Anna
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