My family Easter lunch: New Zealand roasted lamb with herb crust, grilled potatoes and sweet potatoes, chocolate mousse, and the traditional Polish Easter Babka cake.
The ingredients for the Polish Babka
– 500g flour
– 50g of fresh yeast
– 25cl milk
– 1 egg
– 2 egg yolk (keep the whites for brushing the dough)
– 150g of sugar
– 70g butter
– 1 Pinch of salt
– ½ lemon
– vanilla sugar
– almond aroma
– raisins
– icing sugar
The Recipe
- Place the raisins in a bowl and cover with boiling water (with 2 tbsp rum if you like).
- Mix the yeast with 2 tablespoons of sugar and a little water to make a smooth paste.
- Beat the egg yolks with the remaining sugar and vanilla sugar until the mixture is creamy.
- Pour this mixture, yeast and warm milk into the flour and mix well.
- Add the lemon juice, 1 pinch of salt and some drops of almond aroma. Knead the dough to obtain a homogeneous mixture.
- Pour the melted butter and continue to knead the dough. Then add the drained raisins. Pour the mixture into a greased and floured kougloff mould, cover and let rest.
- When the dough has doubled in volume, brush the tops with egg white and bake in a moderate oven (150 ° -160 °) for 50 min. After cooking, turn out the babka, let it cool and cover with icing made with icing sugar, water and a little lemon juice or vodka.