Easter babka
Yeast babka - alongside eggs and the Easter bunny - is another symbol of Easter. Delicate, tender and melt-in-the-mouth, it symbolizes skill and perfection.
Its history dates back to the late 17th century - Easter babkas were first baked in the Polish-Lithuanian Commonwealth, and in the time of King Stanisław August they also gained popularity in other European countries - especially in France.
Today you can easily make it at home, and when decorated with icing, powdered sugar or chocolate it will look beautiful on the holiday table!
Notes
Preparation:
All ingredients should be at room temperature.
Mix the yeast with half of the warm milk, 1 tablespoon of sugar and 1 tablespoon of flour. Set aside in a warm place and wait until the starter doubles in volume — this should take no more than 20 minutes.
Sift the flour and mix it with the sugar, vanilla sugar and salt. Gradually add the milk, the starter and the egg yolks. Knead the dough until it becomes elastic — then add the melted, cooled butter and the grated lemon zest. Knead again and set aside in a bowl covered with a cloth to rise for about 30-60 minutes.
Bake in an oven preheated to 160 degrees (until a toothpick comes out clean - about 40-45 minutes). Once cooled, dust with powdered sugar. If you are using a bundt pan with a hollow center — you can fill the empty space with chocolate eggs for decoration.
