In Due Season

Five weeks into it, I have to admit that I’m not thinking much about the Easter season anymore. Birthdays and Mother’s Day celebrations have taken precedence, as well as school activities, which seem to increase as the end of the year approaches. Much of my attention is now given to my garden, too. (Like most living things, a garden in its infancy requires constant attention; and like all babies it continually delights and surprises its caretakers with its new growth.) In our family, May is perhaps the busiest month of the year, and I find very few moments of stillness in body or soul.

Each weekend, however, I force my attention back round to the Liturgical calendar, and it has been a nice excuse to bake something special when boxed cake mixes for birthday parties would otherwise rule the day. This past weekend, for the Fifth Sunday of Easter (and birthday breakfast with a friend) I made a Babka wielkanocna, which is a beloved Easter tradition throughout Poland. Its tall fluted shape, like a pleated skirt, is said to have inspired the name “babka,” or “granny.” This sweet, no-knead cake/bread is an easy bake with an impressive look, especially if you have a fancy pan, like my beloved Nordicware Heritage Bundt pan. You might find, like I did, that this quick recipe gives you a moment to slow down and find brief stillness in the midst of spring’s often frenetic activity and growth.

Polish Babka

from Kingarthurflour.com

• Babka
  • 1/2 c. lukewarm milk
  • 3 eggs, at room temperature
  • heaping 1/2 teaspoon salt
  • 1/4 c. granulated sugar
  • 4 Tablespoons softened butter
  • 2 c. all-purpose flour
  • 2 teaspoons instant yeast
  • 1/4 c. golden raisins
  • 1/4 c. candied peel
• Rum Syrup
  • 1/2 c. granulated sugar
  • 1/4 c. water
  • 1 to 2 Tablespoons rum
• Icing
  • 1 c. confectioner’s sugar
  • pinch salt
  • 2 Tablespoons milk, or a combination of milk and rum

1. Add everything except the fruit to a mixing bowl, and beat at medium speed until well combined. Increase mixer speed to high, and beat for 2 minutes.
2. Add the fruit, stirring just until mixed.
3. Cover the bowl, and let the dough rest for 1 hour. (It won’t look much different after the hour.)
4. Scoop the batter into a well-greased Bundt pan. Cover and let rest for another 30 minutes. Meanwhile, preheat the oven to 350° F.
5. Bake the babka for 35-40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190° F.
6. While the babka is baking, make the rum syrup. Combine all the ingredients in a small saucepan over medium heat and bring to a boil. Cook, swirling the pan, until the sugar is dissolved. Remove from heat.
7. Remove the babka from the oven. While it is still hot, poke all over with a toothpick or skewer, then slowly pour the warm syrup over the surface.
8. When the syrup is absorbed and the babka has cooled slightly, turn it out onto a rack and let cool completely.
9. To glaze: whisk all ingredients together until smooth, then drizzle over cooled babka.