Babka I

Babka I

11 Reviews 1 Pic
JJOHN32
Recipe by  JJOHN32

“Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 8 inch babkas

Directions

  1. Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
  2. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.
  3. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
  4. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again.
  5. Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough.
  8. Bake at 350 degrees F (175 degrees C) until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.

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Reviews (11)

Rate This Recipe
JODEEINITALY
20

JODEEINITALY

This has become an Easter tradition for me and everytime a guest has some, they beg for a loaf to take home. I usually have to have several in the kitchen ready to give away. This is the best!!!

MACKALLEN
17

MACKALLEN

Eleanor, I knew with your anadama bread that you were some kind of bread genius, but this bread is too much--it's wonderful. My dad says it's the best bread I've ever baked (and I've baked quite a few now).

Stephanie
15

Stephanie

Delicious! My husband is polish and I make this every Easter to give to his family! I bake the Babka in 4 9x5 loaf pans instead of using the angel food cake pans, and it works out really well. This is an awesome recipe, one I have made part of our Easter tradition, thank you!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 53.6 g
  • 17%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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