Honey Babka #BundtBakers

Made with cake flour this Honey Babka is lighter and airier than your traditional Babka.  Lightly sweetened with honey and then drizzled with a mixture of honey and rum, this bread like treat is amazing.

Welcome to Bundt Bakers.........

I am happy to be hosting this month's edition of Bundt Bakers.  I asked our members to share their favorite bundt using honey as the main source of sweetener.  I can't wait to see what they made.

• Honey Apple Dessert Bundt from Sneha's Recipe 
• Honey Babka from A Day in the Life on the Farm 
• Honey Elderflower and Marmalade Bundt Cake from Nunca es demasiado dulce 
• Honeyed Apple Bundt Cake from Making Miracles 
• Lemon Honey Olive Oil Bundt from Food Lust People Love 
• Pear Honey Rosemary Bundt Cake from All That's Left Are The Crumbs 
• Sweet Honey Cornbread Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love.  Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Since I married into my husband's family 27 years ago, I have been trying to replicate a recipe that I have never tasted.  Babka is a tradition in many Polish families, my husband's grandmother's version was fondly remembered as Bacci Bread.  The closest I have gotten was in this recipe that I shared in a previous Bread Bakers post. 

When I made that Bacci Bread, Frank was surprised there was no honey involved because he thought he remembered honey in his Grandmother's recipe.  So every once in a while I decide to experiment and try different versions made with honey.  This version of a Honey Babka is not anything like Frank's grandmothers.  It is light and airy, more cake like than bread like but still with that yeasty flavor.  

I infused this cake with a honey rum mixture.  I did not cook the alcohol from the rum prior to infusing the cake.  There was not enough rum, in my opinion, to matter.  It just adds the flavor to the cake.  If this concerns you feel free to heat the alcohol and honey to cook away the spirits or omit the rum all together.

You can add a glaze to this cake if you would like.  I served it up with some honey butter for folks to schmear on as they like.  Delicious!!

#bundt, #babka, #honey, #bread, #cake, #Polishfood,

Bread, Dessert, Breakfast

Polish

Yield: 12 servings

Author: Wendy Klik

Honey Babka

Made with cake flour this Honey Babka is lighter and airier than your traditional Babka. Lightly sweetened with honey and then drizzled with a mixture of honey and rum, this bread like treat is amazing.

ingredients:

• 1/3 c. warm milk (95-105*)
• 3 eggs
• large pinch of kosher salt
• 2 T. honey
• 1/4 c. butter, room temperature
• 2 1/2 c. cake flour
• 2 t. instant yeast
• 1/2 c. raisins
• 1/2 c. honey
• 1 T. rum

instructions:

How to cook Honey Babka

1. Place the milk, eggs, honey, salt, flour, butter and yeast in the large bowl of a stand mixer that is fitted with the paddle attachment.  Beat at low speed until combined.  Increase speed to medium and beat for two minutes.  Add a little more flour if dough is too sticky.  Decrease the speed to low and stir in the raisins.
2. Cover the bowl with a warm damp towel and let it rest for an hour or two.  It will increase in size and get puffy.
3. Spoon the dough into a bundt pan that has been treated with baking spray.  Cover with a warm, damp towel and allow to rest until  it rises and fills the pan about an hour or so.
4. Bake in a preheated  350* oven for about half an hour, until golden brown and a skewer inserted removes cleanly.
5. Use that skewer to poke holes all over the cake while it is still in the bundt pan and warm.  Warm the honey to liquefy it and stir in the rum.  Pour over the cake, slowly allowing the liquid to seep into the holes. Place the pan onto a cooling rack for about 15 minutes.  Liquid should all be absorbed before you loosen the edges of the babka and turn it out of the pan.

Calories
235.52

Fat (grams)
5.48

Sat. Fat (grams)
2.95

Carbs (grams)
42.56

Fiber (grams)
0.94

Net carbs
41.62

Sugar (grams)
18.38

Protein (grams)
4.71

Sodium (milligrams)
65.02

Cholesterol (grams)
57.21

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