Lemon Glazed Babka Recipe 
Polish Recipes from Razzle Dazzle Recipes

 

Lemon Glazed Babka

Ingredients for a 9-inch Babka

All purpose flour

4

cups

(1000

grams)

Active dry yeast

1

package

(7

grams)

Granulated white sugar

1/2

cup

(120

grams)

Unsalted butter

1/2

cup

(120

grams)

Milk

3/4

cup

(180

grams)

Water

1/4

cup

(60

grams)

Raisins

1

cup

(230

grams)

Grated lemon peel

2

teaspoons

(15

grams)

Egg yolks

3

 

 

 

Salt

1/2

teaspoon

(4

grams)


Ingredients for the lemon glaze

 

Lemon juice

2

tablespoons

(30

grams)

Sugar

1/4

cup

(60

grams)

Water

1/4

cup

(60

grams)

Preparations / Baking

Warm the water to approximately 110 deg Fahrenheit (43 degrees Celsius). In a small bowl, dissolve the yeast in the warm water (check package instructions to see if you need to add some sugar too). Heat the milk to very hot (130 degrees Fahrenheit or 54 degrees Celsius).

In a large mixing bowl, combine half the flour (1-1/2 cup), half the sugar (1/4 cup), the lemon peel, salt, and the dissolved yeast. Add the hot milk gradually, while stirring or beating with an electric mixer. Let rest for a few minutes to give the yeast a change to activate.

Slice the butter stick into small pieces and spread over the mixture. With spoon, stir in the egg yolks, remaining sugar and flour. Beat with an electric mixer for 2 minutes at high speed (careful, this may spatter), occasionally scraping the bowl.

Cover the bowl loosely and let it sit in a warm, draft-free place until the dough is doubled in size (1 to 1-1/2 hours).

Stir batter down and mix in the raisins. Butter a 9-inch tube pan and turn the batter into the pan, using a spatula. Level the top. Cover the pan and let it sit in a cool, draft-free place until the dough reaches the top of the pan (2-1/2 to 3 hours).

When reaching the end of the rising time, turn on the oven and preheat it to 350 degrees Fahrenheit (177 degrees Celsius). Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit (162 deg Calsius).

Position the pan on an oven rack in the lower one third of the oven and bake the Babka for 30 to 35 minutes or until done. The top should be brown and a cake tester should come clean out of the center.

Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Meanwhile prepare the lemon glaze by combining the sugar, water and lemon juice in a saucepan. Bring to boil and reduce heat to simmer while stirring constantly until syrupy (approx. 5 minutes).

Carefully turn out the Babka and brush the warm cake with the lemon glaze. Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.

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