Table of Contents
In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy.
Set aside to soak for at least 30 minutes. Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place (if it’s quite warm in the kitchen, just leaving it on a worktop will do the trick).
I used a walnut-infused nalewka (Polish-style spirit), but a zesty citrus liqueur would work beautifully as well. Set aside to soak for at least 30 minutes. Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork.
This yeast-based Polish Easter Babka recipe is intended for a 3 litre Bundt mold (that’s roughly 3 liquid quarts). If yours is smaller, adjust the amount of the ingredients accordingly. Drop the raisins into a sieve and pour boiling water over them (generously!). Transfer raisins into a bowl and pour in the rum.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…