Polish Babka
"This rich bread, laced with rum syrup and drizzled with icing, is often served at Easter in Polish households. Babka is a Polish word for grandmother; the loaf is baked in a Bundt pan so that, when it's served, it looks like a grandmother's wide, fluted skirt. Although it's traditionally shaped that way, babka can be shaped any way you please; just bake it in a loaf pan, if that's what you have. This 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!..."
INGREDIENTS
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1 1/2 cup lukewarm milk
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1 3 large eggs, at room temperature
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1 heaping 1/2 teaspoon salt
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1 1/4 cup granulated sugar
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1 1/4 cup (4 tablespoons) softened butter
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1 2 cups King Arthur Unbleached All-Purpose Flour
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1 2 teaspoons instant yeast
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1 1/4 cup currants or raisins (golden raisins preferred)
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1 1/4 cup candied mixed fruit or candied mixed peel; or mixed dried fruit, chopped
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1 1/2 cup granulated sugar
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1 1/4 cup water*
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1 1 to 2 tablespoons rum*
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1 *Or substitute apple juice for the water and rum.
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1 1 cup confectioners' sugar
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1 pinch of salt
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1 2 tablespoons milk; or a combination of milk and rum or apple juice
•
1 1/2 cup lukewarm milk
•
1 3 large eggs, at room temperature
•
1 heaping 1/2 teaspoon salt
•
1 1/4 cup granulated sugar
•
1 1/4 cup (4 tablespoons) softened butter
•
1 2 cups King Arthur Unbleached All-Purpose Flour
•
1 2 teaspoons instant yeast
•
1 1/4 cup currants or raisins (golden raisins preferred)
•
1 1/4 cup candied mixed fruit or candied mixed peel; or mixed dried fruit, chopped
•
1 1/2 cup granulated sugar
•
1 1/4 cup water*
•
1 1 to 2 tablespoons rum*
•
1 *Or substitute apple juice for the water and rum.
•
1 1 cup confectioners' sugar
•
1 pinch of salt
•
1 2 tablespoons milk; or a combination of milk and rum or apple juice
•
1 1/2 cup lukewarm milk
•
1 3 large eggs, at room temperature
•
1 heaping 1/2 teaspoon salt
•
1 1/4 cup granulated sugar
•
1 1/4 cup (4 tablespoons) softened butter
•
1 2 cups King Arthur Unbleached All-Purpose Flour
•
1 2 teaspoons instant yeast
•
1 1/4 cup currants or raisins (golden raisins preferred)
•
1 1/4 cup candied mixed fruit or candied mixed peel; or mixed dried fruit, chopped
•
1 1/2 cup granulated sugar
•
1 1/4 cup water*
•
1 1 to 2 tablespoons rum*
•
1 *Or substitute apple juice for the water and rum.
•
1 1 cup confectioners' sugar
•
1 pinch of salt
•
1 2 tablespoons milk; or a combination of milk and rum or apple juice
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