Polish Babka
 
Makes 8 to 12 servings
Ingredients
  • 3¾ cups (469 grams) all-purpose flour, divided
  • ⅓ cup (67 grams) granulated sugar
  • 3½ teaspoons (10.5 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • ¾ cup (170 grams) unsalted butter, cubed and softened
  • 5 large eggs (250 grams), room temperature
  • 1 tablespoon (10 grams) firmly packed orange zest
  • 2 teaspoons (12 grams) vanilla bean paste
  • ⅓ cup (56 grams) lightly packed chopped golden raisins
  • ⅓ cup (55 grams) lightly packed ¼-inch-chopped candied oranges
  • ⅓ cup (52 grams) lightly packed chopped dried sweetened cranberries
  • Sparkling Wine Syrup (recipe follows)
  • Confectioners’ sugar, for dusting
  • Sparkling Wine Glaze (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, yeast, and salt at low speed just until combined.
  2. In a medium saucepan, combine milk and butter; cook over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add eggs, orange zest, vanilla bean paste, and remaining 2¾ cups (344 grams) flour; beat at low speed just until combined. Increase mixer speed to high, and beat for 2 minutes, stopping to scrape sides of bowl. (Mixture consistency will be a cross between a thick cake batter and a very wet dough.) Fold in raisins, candied oranges, and cranberries just until combined. Cover with a sheet of greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  3. Preheat oven to 350°F (180°C). Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
  4. Stir down batter, releasing as many air bubbles as possible; spoon batter into prepared pan. Tap pan on counter several times to evenly spread batter and release any air bubbles. Cover with a sheet of greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes. (Pan will look quite full but will not overflow while baking.)
  5. Bake until golden and an instant-read thermometer inserted near center registers 190°F (88°C), 25 to 35 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using a small offset spatula or a butter knife, loosen babka from center of pan; invert onto a wire rack.
  6. Pour half of Sparkling Wine Syrup into pan, and carefully return babka to pan. Pour remaining Sparkling Wine Syrup over babka; let stand for 5 minutes. Invert babka onto a lightly greased wire rack placed over a rimmed baking sheet; let cool completely. Dust with confectioners’ sugar, and serve with Sparkling Wine Glaze.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/polish-babka/