Polish Rum-Soaked Babka Recipe, Ponczowa

Babka (Easter cake, Poland) on an Easter table
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Ratings (11)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Rising: 60 mins
  • Yield: 1 Babka (12 Servings)
Nutritional Guidelines (per serving)
347 Calories
15g Fat
46g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish babka, a sweet yeast bread that is popular for Easter, is soaked with a rum syrup when it is cool. 

Ingredients

  • Sponge:
  • 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)
  • Batter:
  • 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

Steps to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.