Polish Yeast Easter Breakfast Cake- Babka Drożdżowa
1h 20 min.
3/4 cups of sugar + 2 tsp
2.5 cup of flour + 2 tbsp
0.5 cup of butter
4 egg yolks
5 tsp of dry yeast
1.3 cups of milk
2 tsp of vanilla extract
lemon zest from 1 lemon
1.5 cup of raisins
0.5 tsp of salt
sliced almonds for decorations
In a small bowl mix 2 tsp of sugar, flour, 1/2 cup of warm milk and yeast. Mix them well together cover with a clean cloth and put in a warm place to grow for about 20- 25 min.
In the big mixing bowl add the rest of the flour, sugar, vanilla sugar and salt. Shred the butter on a grater and mix it with the rest of the ingredients. Mix in the rest of the milk, lemon zest, 3 yolks and the yeast mixture.
Kneed the dough, form a ball, cover it and put it a side to grow for 30 min.
Add the raisins, kneed again. Place it in a Fluted Cake Pan, cover again with a cloth and again let it grow. And pre heat the oven to 350F.
Scramble the last yolk, using a smear it on top of the cake. Sprinkle the almonds and bake for 35 min.
Serve it with butter and your favorite jam.