babka wielkanocna lukrowana (easter baba w/icing)

Name: Babka Wielkanocna Lukrowana (Easter Baba w/Icing)
Yield: 8
Cuisine: Polish
Ingredients: DOUGH; 1 - envelope dry yeast; 1/2 cup(s) light cream; 1/3 cup(s) sugar; 2 cup(s) flour; 3 - eggs; 1 teaspoon(s) vanilla; 1/2 teaspoon(s) almond extract; 1 tablespoon(s) butter, melted; 1 teaspoon(s) lemon rind, grated; 1/4 cup(s) raisins; ICING; 1/2 cup(s) powdered sugar; 1 tablespoon(s) lemon juice

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Private Recipe by

Megan Stewart

@GSMegan

Middletown, OH

Mark's family recipes

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yield 8 serving(s)

method Bake

Ingredients For babka wielkanocna lukrowana (easter baba w/icing)

DOUGH
1

envelope dry yeast
1/2 c

light cream
1/3 c

sugar
2 c

flour
3

eggs
1 tsp

vanilla
1/2 tsp

almond extract
1 Tbsp

butter, melted
1 tsp

lemon rind, grated
1/4 c

raisins
ICING
1/2 c

powdered sugar
1 Tbsp

lemon juice

How To Make babka wielkanocna lukrowana (easter baba w/icing)

1
Dissolve yeast in cream. Combine with half the sugar and flour and let double in size. Add all the remaining ingredients except the raisins and knead until smooth. Add raisins, while continuing to knead. Grease and flour baba pan. Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size. Bake at 350F for 35 to 40 minutes. When cool, remove from pan. Mix well ingredients for icing and drizzle over baba.

2
Baba Pan: Mark says take 3 large loaf pans, side by side, without the sides to equal a Baba Pan. I asked about a 9x13, he said as long as the sides were higher than 1-2" it would be acceptable.
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