Polish Easter Babka
- 1 pkg. dry yeast
- 1/4 cup lukewarm milk
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 1/4 cup butter
- 3 eggs
- 3 cup flour
- 1/4 tsp. salt
- 1/4 cup candied fruits, finely chopped
- 1/4 cup raisins
- 1/4 cup blanched slivered almonds, finely chopped and heated to enhance
- flavor
Dissolve yeast in milk and water. Add 1/2 teaspoon sugar; stir and set aside in a warm place. In a large bowl, combine butter, remaining sugar, eggs, flour and salt. When yeast mixture bubbles, beat into flour mixture until smooth. Clean sides of bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, 1 hour or more. Stir in fruits, raisins, and nuts, and turn onto a lightly floured board. Knead 1-2 minutes. Put dough in a greased 2 quart mold or loaf pan. Cover. Let rise until doubled in bulk, 45-60 minutes. Preheat oven to 375 degrees. Bake 35 minutes or until golden brown. Remove from pan immediately. Serve with sweet butter.