|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 1 cup milk (warm, no hotter than 110 F)
- 2 (1/4-ounce) packages/4 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 4 large eggs
- 1 cup sugar
- 1 pinch salt
- 11 tablespoons butter (1 stick + 3 tablespoons, melted and cooled)
- 2 3/4 cups flour (all-purpose)
- Rum Syrup:
- 1 cup water
- 7 ounces/200 grams superfine sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice (1 lemon)
- 1/4 cup dark rum
Make the Sponge
Gather the ingredients.
Heat the milk. Add yeast, 1 tablespoon sugar, 1 tablespoon flour and mix with a fork.
Set aside in a warm place to become foamy, about 15 minutes.
Make the Batter
In a separate bowl, whip together eggs, 1 cup of sugar and a pinch of salt for about 3 minutes.
Add the melted and cooled butter and yeast mixture, combining well.
Add 2 3/4 cups flour and, using the paddle attachment of a stand mixer or the regular beaters on a hand-held mixer, beat until well combined - about 5 minutes. The dough will be loose. Scrape down the sides.
Cover and let rise in the same bowl in a warm place for 30 minutes.
Bake the Babka
Place rack in the middle of oven and heat to 325 F. Coat a large babka pan or 10-inch Bundt pan (or 2 smaller pans) with cooking spray and fill with batter.
Cover and let rise in a warm place for 20 minutes.
Bake 30 minutes.
Allow to cool 15 minutes and then invert onto a wire rack to cool completely.
Make the Rum Syrup
Boil 1 cup water with superfine sugar, lemon zest, and lemon juice.
When sugar is completely dissolved, remove from heat and stir in the rum.
Poke holes all over the cake with a toothpick and saturate the cake with the rum syrup.
Decorate with jelly beans or other candy Easter eggs.