POLISH EASTER BABKA (BABKA WIELKANOCNA)

INGREDIENTS

1 cup golden raisins (I had golden and dark raisins, and dried currants, so I used 1/3 cup of each)

Enough rum, brandy, or soplica to cover the raisins

1 packet dry yeast (2 1/4 teaspoons)

1/4 cup warm water (110 F)

3/4 cup butter

3/4 cup sugar

1/2 teaspoon salt

1 cup scalded milk (heated to near boiling)

1 teaspoon vanilla

3 large eggs

4 1/4 cups flour

2 tablespoons lemon or orange zest

Butter and breadcrumbs to prepare pan

Powdered sugar for finishing or a glaze made of 3/4 cup powdered sugar, 1 tablespoon milk and 1-2 tablespoons of the raisin soaked rum

INSTRUCTIONS

1. 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

2. Add yeast to a small bowl or cup and cover with warm water, it should become foamy

3. Cream butter, sugar, and salt

4. Add milk and vanilla, mix until mixture cools

5. Mix in eggs and yeast mixture, then flour

6. Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)

7. Butter bundt pan and sprinkle with unseasoned dry breadcrumbs

8. Add batter to pan, cover and let rise until almost to the top of the pan

9. Preheat oven to 350 F

10. Bake for 40 – 45 minutes, internal temp should be at least 190.

11. Cook 10 minutes before removing from pan, and cool

12. Dust with powdered sugar or drizzle with glaze