Find one in almost any Polish household during any festive occasion.
- 1 cup milk, scalded
- 3-1/3 cups all purpose flour
- 2 pkgs dry yeast (or 2 tbsps)
- 1/4 cup lukewarm water
- 2/3 cup sugar
- 2 tsps salt
- 15 large egg yolks
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/2 cup melted butter
- 1-1/2 cups golden raisins
- 2 cups liquid to soak raisins (I used 1/4 cup plain brandy and the rest warm water)
Soak raisins in the brandy water mixture and set aside.
Pour milk in mixer bowl and add 3/4 cups of the flour – blend well and set aside
Mix the yeast and sugar and add the 1/4 cup water – set aside for 5 minutes
Add the yeast to the flour mixture and blend well – cover and set aside until double in bulk
In another mixer bowl, combine and the salt and yolks and beat until thick and lemon colored about 5 minutes
Add remaining sugar, vanilla and almond and mix well.
Add the yeast mixture to the egg mixture and blend well
Add the rest of the flour and blend well – then add the melted butter and beat 7-10 minutes. Drain the raisins well and add them to the mixture. Cover and let rise until double in bulk.
Thoroughly grease an angel food pan or other large baking pan (can use a bundt pun) – place mixture into the baking pan and with moist hands, pat it down evenly. Cover and let rise until double in bulk.
Heat oven to 350 degrees and put the babka in. Bake for about 45-50 minutes or until toothpick comes out clean.
Remove from oven – leave in pan 10 minutes and then turn out on to a wire rack and cool completely.
When completely cooled, make a simple glaze such as:
- 2 cups confectioners sugar
- Add enough milk (1 tbsp at a time) to make a pourable glaze – Add vanilla or almond if you wish.
Pour over babka and then decorate with maraschino cherries (well drained) and chopped nuts