Babka Drożdżowa

Ingredients · 12 servings

• 500 gWheat flour
• 40 gFresh yeast, crumbled
• 250 mlMilk, lukewarm
• 5Egg, yolks only
• 130 gButter, melted, divided
• 120 gSugar
• 16 gVanilla sugar
• 80 gRaisin
• 50 gCandied orange peel, diced
• 120 gPowdered sugar, sifted
• 30 mlLemon juice, strained

Equipment

oven, digital scale, large bowl, whisk, dough hook, spatula, tall bundt mould, kitchen towel, cooling rack, sieve, small bowl, spoon

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a large bowl, whisk, dough hook, spatula, tall bundt mould, towel, cooling rack, and sieve. · 8 min

   What to look for: All ingredients are weighed and tools are within reach.

2. 2
   Proof Yeast

   Crumble fresh yeast into lukewarm milk with 5 g sugar, stir until dissolved, and let stand for 10 minutes until a foamy cap appears. · 10 min

   What to look for: The milk surface looks bubbly and lightly foamed.

3. 3
   Beat Yolks

   Beat egg yolks with the remaining sugar and vanilla sugar until thick, pale, and ribbon-like, scraping the bowl once for an even cream. · 7 min

   What to look for: The yolk mixture is pale yellow, thick, and falls in ribbons.

4. 4
   Mix Dough

   Add wheat flour to a large bowl, pour in the yeast mixture and yolk cream, then mix until a shaggy, sticky dough forms. · 5 min

   What to look for: No dry flour remains and the dough looks rough and moist.

5. 5
   Knead With Butter

   Pour in 120 g melted butter gradually and knead for 10 minutes until the dough turns smooth, elastic, and slightly glossy. · 10 min

   What to look for: The dough stretches smoothly and pulls from the bowl sides.

6. 6
   Fold Fruit

   Fold raisins and candied orange peel through the dough until evenly scattered without tearing the soft gluten structure. · 3 min

   What to look for: Fruit is evenly distributed across the soft dough.

7. 7
   First Rise

   Cover the bowl with a towel and leave in a warm place for 75 minutes, until the dough is doubled and softly domed. · 1 h 15 min

   What to look for: The dough is doubled in volume and rounded on top.

8. 8
   Fill Mould

   Brush the tall bundt mould with the remaining 10 g melted butter, deflate the dough gently, and place it in the mould to half height. · 5 min

   What to look for: The mould is greased and filled about halfway with dough.

9. 9
   Second Prove

   Cover the mould and prove for 30 minutes, until the dough rises close to the upper edge but still springs back lightly. · 30 min

   What to look for: The dough looks puffy and nearly reaches the mould edge.

10. 10
    Bake Babka

    Bake at 175°C / 347°F for 40-45 minutes until deeply golden, well risen, and pulling slightly from the fluted sides. · 43 min

    What to look for: The babka is tall, golden brown, and slightly separated from the mould.

11. 11
    Cool Completely

    Cool the babka in the mould for 15 minutes, unmould onto a rack, and cool completely before icing so the glaze sets cleanly. · 1 h

    What to look for: The cake is fully cool to the touch and keeps its fluted shape.

12. 12
    Ice To Serve

    Whisk powdered sugar with lemon juice to a thick pourable icing, drizzle over the cooled babka, slice, and serve at the table. · 4 min

    What to look for: White lemon icing drips gently down the fluted sides.