Recipe for cooking polish easter bread - babka

Recipes from Poland and Hungary :: Polish and Hungarian Quick and Yeast Breads

2 c. flour
1/2 c. sugar
1 pkg. yeast
1/2 c. milk
1/2 c. butter
3 eggs (at room temperature)
1 can seedless raisins

Mix 3/4 c. flour and yeast. combine milk and margarine in a saucepan only until WARM. Pour into bowl. Add remaining dry ingredients, and beat for 2 mins. in electric mixer.

Add eggs 1 at a time and up to a 1/2 c. flour to make a thick batter. Beat for an additional 2 mins. Cover and let rise until doubled.

Stir in raisins and turn out into a 2-quart greased tube pan. Let rise uncovered or without a lid for 1/2 an hour.

Bake at 350 degrees fahrenheit for 40 mins. Before removing form pan and while still hot from oven, prick bread with a fork and pour Rum Syrup over the cake.

Rum Syrup
1/2 c. brown sugar
1/3 c. water
1/4 c. rum

Bring all ingredients to a boil.