Traditional Polish Easter Bread (Babka)
Babka is a delightful sweet bread that carries the essence of Polish tradition, especially during the Easter season. This recipe was passed down through generations, and it's filled with memories of joyful gatherings, rich flavors, and fragrant spices. Originating from Poland, Babka is made with a soft dough enriched with butter and eggs, giving it a tender texture and sweet, aromatic taste. The added raisins and lemon zest provide burst of flavor, while the almonds on top add a delightful crunch. Perfect as a centerpiece for your Easter brunch or as a sweet treat for any special occasion, this Babka is sure to delight your family and friends, just as it did for my children. Enjoy a slice with coffee or tea, and savor the warmth of this beloved recipe that bridges cultures and generations.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
4 cups (Measured)
yeast
1 (1/4 ounce) package (Active dry or instant)
sugar
1/2 cup (Granulated)
salt
1 teaspoon (Measured)
cinnamon
1/2 teaspoon (Ground)
butter
1/2 cup (Melted)
milk
1 1/4 cups (Lukewarm)
egg yolks
5 (Separated, keep one separate for egg wash)
golden raisins
1 cup (Measured)
lemon rind
1 (Freshly grated)
almonds
1/4 cup (Sliced and blanched)
Instructions
1
In a separate bowl, measure 2 cups of flour and set aside. In a large mixing bowl, combine the remaining 2 cups of flour with yeast, sugar, salt, and cinnamon; mix well.
2
In a small saucepan, melt the butter and combine it with lukewarm milk. Pour this mixture into the dry ingredients.
3
Gradually beat the mixture on low speed for about 2 minutes, scraping the sides of the bowl as needed.
4
Add 4 egg yolks and another cup of flour to the mixture. Increase the speed to medium and beat for an additional 2 minutes, or until the dough is thick and elastic.
5
Using a wooden spoon, gradually incorporate the final cup of flour until a soft dough forms.
6
Cover the dough and let it rise in a warm place until it has doubled in size, approximately 1-2 hours.
7
Once the dough has risen, gently stir in the golden raisins and lemon rind until evenly distributed.
8
Transfer the dough into a well-greased 3-quart fluted tube pan or a heavy Bundt pan, smoothing the top with a spatula.
9
In a small bowl, beat the reserved egg yolk with 2 tablespoons of water. Brush this egg wash over the top of the dough.
10
Sprinkle the sliced almonds evenly over the top of the dough and let it rise uncovered for an hour.
11
While the dough is rising, preheat your oven to 350 degrees Fahrenheit.
12
Once risen, bake the loaf in the preheated oven for 30-40 minutes, or until golden brown. To check for doneness, the bread should sound hollow when tapped.
13
Remove the bread from the pan and cool on a wire rack before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Polish Easter Bread (Babka)?
Babka is a sweet, enriched yeast bread from Poland, traditionally made with butter and eggs and served during the Easter season.
How many servings does this Babka recipe make?
This recipe is designed to yield approximately 12 servings.
What type of yeast is required for this recipe?
You can use one 1/4 ounce package of either active dry or instant yeast.
How many eggs are needed for the dough?
The dough itself uses 4 egg yolks, which contribute to its rich, elastic texture.
Is there an egg wash used for the topping?
Yes, one reserved egg yolk is mixed with 2 tablespoons of water to create an egg wash for the top of the loaf.
What fruit is added to this Polish Babka?
The recipe calls for 1 cup of golden raisins and the freshly grated rind of one lemon.
What kind of pan is best for baking Babka?
A well-greased 3-quart fluted tube pan or a heavy Bundt pan is ideal for this recipe.
How much flour is used in total?
The recipe uses a total of 4 cups of flour, added in specific increments during the mixing process.
What is the first rising time for the dough?
The dough should rise in a warm place until it has doubled in size, which usually takes about 1 to 2 hours.
How long is the second rise once the dough is in the pan?
After being placed in the pan and topped with almonds, the dough should rise uncovered for one hour.
What temperature should the milk be when mixing?
The milk should be lukewarm before being combined with the melted butter and dry ingredients.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit.
How long does the Babka need to bake?
The bread should bake for 30 to 40 minutes, or until it is golden brown.
How can you tell if the Babka is fully cooked?
The bread is done when it sounds hollow when tapped on the top.
What type of almonds are used for the topping?
The recipe calls for 1/4 cup of sliced and blanched almonds to be sprinkled over the top.
Does this recipe contain cinnamon?
Yes, 1/2 teaspoon of ground cinnamon is included in the dry ingredients for aromatic flavor.
How much sugar is in this sweet bread?
The recipe uses 1/2 cup of granulated sugar.
How should the butter be prepared?
The 1/2 cup of butter should be melted before being added to the milk.
When do you add the golden raisins and lemon rind?
These ingredients are stirred in gently after the dough has finished its first rise.
What is the recommended way to cool the bread?
The bread should be removed from the pan and cooled on a wire rack before you slice and serve it.
Can I use a wooden spoon for mixing?
A wooden spoon is recommended for incorporating the final cup of flour to form a soft dough.
What category of bread does Babka fall under?
It is classified as a Yeast Bread and more specifically a Sweet Bread.
How do you prepare the lemon for this recipe?
You should use the freshly grated rind of one lemon to provide citrus notes.
What mixing speeds are suggested?
Use low speed for the initial 2 minutes of mixing and medium speed for the following 2 minutes once yolks and flour are added.
Is the dough meant to be thick?
Yes, the dough should be thick and elastic after the medium-speed mixing phase.
How much salt is required?
The recipe requires 1 teaspoon of measured salt.
What is the best way to serve Babka?
It is best served sliced alongside coffee or tea.
Should the pan be greased?
Yes, the pan should be well-greased to ensure the bread can be removed easily after baking.
Does the egg wash contain anything other than yolk?
The egg wash consists of one egg yolk beaten with 2 tablespoons of water.
What makes this bread a 'Traditional' recipe?
It is a heritage recipe passed down through generations, using traditional ingredients like butter, egg yolks, and raisins common in Polish holiday baking.