|Nutritional Guidelines (per serving)|
- 1 cup milk (warm, no hotter than 110 degrees)
- 2 packages/4 1/2 teaspoons yeast (active dry)
- 1 tablespoon sugar
- 1 tablespoon flour (all-purpose)
- 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 g sugar (superfine)
- 1 tablespoon zest (lemon)
- 2 tablespoons lemon juice (1 lemon)
- 1/4 cup dark rum
To make the sponge: 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.
To 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.
To bake: Place rack in the middle of oven and heat to 325 degrees. 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.
To 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.