POLISH EASTER BABKA CAKE

Serves 12 (See photograph, page 95) 1 cup sultanas ⅓ cup brandy 1⅓ cups milk 3 teaspoons instant dried yeast 200g butter, cut into cubes 1 cup caster sugar ½ teaspoon salt 3 eggs 4 cups plain flour 150g dark chocolate bits 2 tablespoons mixed peel extra 20g butter, melted extra ¼ cup caster sugar 2 tablespoons icing sugar, for dusting vanilla yoghurt or crème fraîche, to serve

Combine sultanas and brandy in a bowl. Set aside for 1 hour or until sultanas are plump. Drain. Microwave 1/3 cup of milk in a microwave-safe jug or bowl on High for 40 seconds or until warm but not hotter than 37˚C. Add yeast and whisk with a fork until combined. Set aside in a warm, draught-free place for 10 minutes or until frothy. Place butter, caster sugar and salt in bowl of an electric mixer fitted with a paddle attachment. Heat remaining milk in a saucepan over a medium heat until just simmering. Pour hot milk over butter mixture and beat on low speed until butter melts. Turn off mixer and cool for 5 minutes. Add eggs, 1 at a time, beating well after each addition until light and fluffy. Add yeast mixture and flour, and beat on low speed until combined. Increase speed to medium. Beat for 5 minutes or until a smooth, wet, elastic dough forms and comes away from side of bowl. Stir through sultanas, chocolate bits and mixed peel. Cover with a clean tea towel and place in a warm, draught-free place to prove for 1½ hours or until doubled in size. Preheat oven to 160˚C. Grease a 25cm (top measurement) bundt pan with extra melted butter. Dust with extra caster sugar. Carefully transfer dough to prepared pan and smooth surface. Firmly tap base of pan on work surface to remove air bubbles from dough. Cover with a tea towel and place in a warm, draught-free place for 40 minutes or until well risen. Bake for 50–60 minutes or until golden and a skewer inserted into centre comes out clean. Cool in pan for 10 minutes, then turn onto a serving plate. Dust with icing sugar and serve with vanilla yoghurt or crème fraîche.