Babka Recipe Fit for a King
"This recipe for Polish royal babka with raisins or krolewska babka z rodzynkami is from chef Bogdan Galazka of Malbork Castle in Gdańsk. The beauty of this recipe is it only requires one rising of the yeast, not the trditional two...."
INGREDIENTS
•
Raisins Must Be Soaked Overnight:
•
3/4 cup / 100 g dark raisins
•
3 tablespoons dark rum
•
For Yeast Sponge:
•
2 packages (4 1/2 teaspoons) active dry yeast
•
2 tablespoons / 15 g sugar
•
3/4 cup / 50 ml warm milk (not hotter than 110 degrees)
•
2 tablespoons / 15 g all-purpose flour
•
For Batter:
•
8 large egg yolks
•
3/4 cup / 135 g sugar
•
3 3/4 cups / 485 g all-purpose flour
•
1/3 cup / 50 g candied orange peel
•
8 ounces (2 sticks) / 250 g melted and cooled butter
•
Chef Bogdan's Glaze:
•
2 1/2 tablespoons / 20 g confectioners' sugar
•
2 tablespoons hot water
•
1 teaspoon lemon juice
•
My Glaze:
•
1 cup + 2 tablespoons sifted confectioners' sugar
•
2 tablespoons milk
•
1 tablespoon unsalted melted butter
•
1/2 teaspoon vanilla
•
Garnish:
•
2 tablespoons candied orange peel
Comments & Reviews
Just A Pinch Sweepstakes