Babka

Yum





Babka

Babka

Prep Time: 15 minutes
Cook Time: 40 minutes
Rising and Wait Times (Combined): 50 minutes
Total Time: 1 hour 45 minutes
Course: Breads, Dessert
Cuisine: Jewish
Keyword: all purpose flour, candied mixed fruit, golden raisins, instant yeast, rum
Servings: 16 slices

Ingredients

  • 1/2 cup milk lukewarm
  • 3 large eggs at room temperature
  • 1/2 teaspoon salt heaping
  • 1/4 cup granulated sugar
  • 1/4 cup butter 4 tablespoons softened
  • 2 cups Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • 1/4 cup golden raisins currants or raisins
  • 1/4 cup candied mixed fruit or candied mixed peel; or mixed dried fruit chopped or candied mixed peel; or mixed dried fruit

Rum Syrup

  • 1/2 cup granulated sugar
  • 1/4 cup water*
  • 1 to 2 tablespoons rum*

Icing

  • 1 cup confectioners’ sugar
  • 1 pinch salt
  • 2 tablespoons milk; or a combination of milk and rum or apple juice

Instructions

  • Place everything except the fruit in a mixing bowl, and beat at medium speed until cohesive. Increase your mixer’s speed to high, and beat for 2 minutes.
  • Add the fruit, beating gently just to combine.
  • Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won’t appear to do too much. Scoop the batter into a greased 10-cup Bundt pan. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F.
  • Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F.
  • While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.
  • Remove the babka from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka’s surface. When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack.
  • To make the icing: Mix all of the ingredients together, stirring until smooth. Drizzle over completely cooled babka.
  • 1 loaf, 12 to 16 servings.

Notes

*Or substitute apple juice for the water and rum.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Babka
Amount per Serving
Calories
182
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
43
mg
14
%
Sodium
 
120
mg
5
%
Potassium
 
79
mg
2
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
155
mcg
17
%
Vitamin C
 
1
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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