Babka Wielkanocna

Ingredients

• 3.5 cups all-purpose flour
• ¾ cup warm milk
• 2.25 tsp active dry yeast
• ½ cup sugar
• ¼ cup butter, softened
• 3 whole eggs
• ¾ tsp salt
• 1 tsp vanilla extract
• 6 oz dark chocolate, chopped
• ½ cup hazelnuts or walnuts, chopped
• ½ cup raisins or dried cherries
• 2 tbsp butter, melted
• 3 tbsp sugar (for filling)

Instructions

1. 1

   Warm milk to 110°F. Whisk in yeast and 1 tbsp sugar; let sit 5 min until foamy.

2. 2

   Combine flour and salt in a large bowl. Make a well in the center.

3. 3

   Pour yeast mixture into the well. Add remaining sugar, eggs, butter, and vanilla.

4. 4

   Mix with a wooden spoon until shaggy; transfer to a floured surface and knead 8-10 min.

5. 5

   Dough should be smooth and elastic. Place in a greased bowl, cover, let rise 1 hour.

6. 6

   While dough rises, combine chocolate, nuts, raisins, melted butter, and sugar in a bowl.

7. 7

   Punch down dough. Roll into a 16x12-inch rectangle on parchment paper.

8. 8

   Spread filling evenly over dough, leaving a 1-inch border on all sides.

9. 9

   Roll tightly from a long side. Coil or twist the log loosely, then fit into a greased 9-inch round cake pan.

10. 10

    Cover and let rise 45 minutes until puffy and almost doubled in size.

11. 11

    Preheat oven to 375°F. Bake babka 30-35 minutes until golden brown on top.

12. 12

    Cool in pan 10 minutes, then invert onto a wire rack to cool completely.

Tools you’ll need

• 9-inch round cake pan
• large mixing bowl
• wooden spoon
• kitchen scale or measuring cups
• wire rack
• parchment paper
• oven thermometer
• instant-read thermometer (optional, for milk temp)

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