Holiday Special Polish Easter Babka!

To keep up with my Polish traditions I baked this delicious and easy to make "Easter Polish Babka". A perfect snack and dessert to your holidays festivities!
Ingredients
• 1/2 cup (113g) lukewarm milk
• 3 large eggs, at room temperature
• heaping 1/2 teaspoon salt
• 1/4 cup (50g) granulated sugar
• 4 tablespoons (57g) butter, softened
• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons instant yeast
• 1/4 cup (43g) currants or raisins (golden raisins preferred)
• 1/4 cup (43g) candied mixed fruit or candied mixed peel, or mixed dried fruit, chopped

Rum syrup
• 1/2 cup (99g) granulated sugar
• 1/4 cup (57g) water*
• 1 to 2 tablespoons (14g to 28g) rum

Place everything except the fruit in a mixing bowl, and beat at medium speed until cohesive. Increase your mixer's speed to high, and beat for 2 minutes. Add the fruit, beating gently just to combine. Cover the bowl, and let the dough (thick batter) rise for 60 minutes. Scoop the batter into a greased 10-cup "babka" pan (or babka pan). Cover the pan, and let the dough rise for another 30 minutes

Preheat your oven to 350°F and bake the babka for 35 to 40 minutes.

While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.

Remove the babka from the oven (poke it all over gently with a toothpick or fork) then pour the syrup over the babka's surface.

When the syrup is fully absorbed carefully loosen the babka's edges, and turn it out of the pan onto a rack. Sprinkle with powdered sugar and enjoy!