1 Cup fruit: dark and light raisins (1/2 cup), candied pineapple, mixed asst.
How to make polish babka cake
In a sauce dish, sprinkle yeast on top of warm water.
Let cool the milk in a saucepan. Mix milk, yeast, 1TB sugar, eggs vanilla, and combine in a large beater bowl. Beat on low until smooth.
Mix 1/2 cup flour with the rest of the flour. Beat on medium till smooth. Gradually add the flour and continue beating. Beat till well blended.
Now put the dough in a large, well-oiled bowl.
After this, Place in a warm oven or at room temperature.
Allow rising for 1/2 to one hour. Let rise for about 1/2 to 1 hour. Continue rising until the dough doubles.
Prepare 1 cup of fruit. Add the pineapple and raisins to boiling water. Drain and remove any stems. Reduce large chunks. Lay flat on a towel. Add a little flour to the mixture.
Prepare 1 large bundt baking pan. Butter well. Flour well. Flour should be well mixed. Add sugar to the bottom and sides.
Mix the dough in a bowl. Beat on low. (About 3 minutes)
Mix sugar (1/4 cup plus 1TB), salt, and butter (cut into 1/4″ slices).
Mix on medium to very elastic until the dough comes off the beater easily. Note: The white beater (not the dough hook) is preferred.
Sprinkle the fruit. Remember You may need to use a dough hook or your fingers to evenly incorporate the fruit.
Let the dough rise in the prepared bundt pan and allow it to fill up almost all of the pan.
Bake at 340°F until golden brown and the steel pick is clean.
Placing plastic wrap covered with a kitchen towel on a soft pillow.