Polish Lemon Babka

Polish Lemon Babka



1/2 cup warm milk
3 eggs, room temperature
2 tsp yeast
1/2 tsp salt
1/4 cup sugar
1/4 cup butter, softened
2 cups all-purpose flour
1/2 cup raisins, soaked in warm water for at least a half hour and then drained
1/2 cup sugar
1/4 cup water
1 tsp lemon extract
1/2 cup powdered sugar
2 T milk
1/2 tsp lemon extract


In your stand mixer bowl, mix together milk, eggs, yeast and flour with your paddle
Add flour, butter sugar and salt.  Mix on low until blended and then on high for two minutes
Fold in the raisins
Cover and let sit for an hour.  There won't be much of a noticeable rise, that is ok
Dump into a greased bundt pan and spread evenly around.  Cover and let sit for another half hour.  There will be a slight rise, but not huge (notice the pictures above)
Bake in a preheated oven at 350 F for about 30 minutes
While bread is baking, make the syrup.  Bring the sugar and water to a boil and cook until all of the sugar is dissolved.  Remove from heat and stir in the extract
When bread is done, remove from oven and pierce with a skewer or fork.  Pour syrup over the top and let sit for 20 minutes to soak into the babka
Invert your bundt pan on to a serving dish
Mix together powdered sugar, milk and extract for the glaze.  Drizzle over the top