Old-fashioned Polish yeast babka

A wonderful traditional Polish yeast cake, described by the original recipe writers as “a cake of the highest class”. It will make a beautiful centrepiece for an Easter table in true Polish style. This is one of those recipes that used to be scribbled down on little scraps of paper by our grandmothers and passed down from generation to generation. One of the secrets to its exceptional texture is an old-fashioned method of scalding the flour with boiling milk, which makes the cake wonderfully light and delicate, while also keeping it more moist and therefore fresher for longer. I left out the raisins because my children aren’t particularly fond of them, but there’s nothing to stop you adding them – you could even soak them in rum beforehand. Highly recommended!

Important note: Although this is an old Polish recipe, I suggest reducing the amount of yeast to 40 g fresh yeast. This is also the amount I used when baking the cake. Fresh yeast is preferable here. It’s also better to bake two smaller cakes (each in a 2-litre tin) rather than one large cake.

Ingredients for the yeast cake:

• 500 g strong white bread flour
• 400 ml milk + an additional 100 ml
• 40 g fresh yeast
• 10 egg yolks, from large eggs
• 150 g icing sugar
• 150 g butter, melted and cooled
• a small shot of rum (40 ml)
• 200 g raisins, optional

All ingredients should be at room temperature.

Bring the milk to the boil. Place 150 g of the flour in the bowl of a stand mixer and pour over 400 ml of the boiling milk. Beat until you have a perfectly smooth, lump-free mixture. Leave to cool until lukewarm.

Dissolve the fresh yeast in 100 ml of milk. Add to the scalded flour together with half of the sugar and beat until combined. Cover the starter and leave in a warm place to rise until doubled in volume.

Meanwhile, whisk the egg yolks with the remaining icing sugar until pale and fluffy. Add the beaten egg yolks, remaining 350 g flour, butter, a pinch of salt and rum to the starter and knead thoroughly (you can use a stand mixer or a bread machine). Towards the end of kneading, you can add the raisins.

Grease a 4-litre cake tin and 4 small muffin tins with butter and dust with flour. Divide the dough between them, cover with a tea towel or cling film and leave to rise until it reaches the top of the tins (doubling in volume).

Bake at 170°C for approximately 55 minutes, or longer, until a skewer inserted into the centre comes out clean (cakes made with half the quantity will take approximately 40 minutes). If the cake is browning too quickly, reduce the temperature to 160°C. Leave to cool in the cooling oven (with the door closed). Then remove from the oven, leave to cool completely and decorate with icing or dust with icing sugar.

Ingredients for lemon or orange icing:

• 1½ cups icing sugar
• 4 tbsp lemon juice

Combine the ingredients and rub together with the back of a spoon until smooth. If the icing is too thick, add a little more lemon or orange juice. If it’s too runny, add more icing sugar and mix again.

Enjoy!