Authentic Babka Recipe Poland, Europe
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Introduction & history
Moist, spongy and bright yellow, babka is a sweet bread commonly served for Easter in Poland, Ukraine, Belarus and other Central and Eastern European countries. According to Polish Heritage Cookery, the term babka covers a wide range of cakes which need to be taller than they are wide, and be narrower at the top than at the bottom. The preparation of babka starts with mixing yeast with sugar, flour, and milk. The mixture is then left to rise in a warm place. Next, the egg yolks are mixed with sugar and sometimes salt, until they become light yellow and foamy. Yeast and egg yolk mixtures are combined with flour, melted butter, and other additions such as rum, raisins, various candied fruits or citrus peels. Then, the dough can be left to rise. Some recipes suggest doing three rounds, while others do not insist on this step. The dough is transferred into a babka pan which is similar to a classic bundt pan and can have either straight or pleated sides. The babka is baked ... Read more
Cooking tips
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dough
The dough for babka regularly contains yeast, and as other breads, it should not be exposed to low temperatures because it might deflate. Most recipes for babka call for at least one and up to three rounds of rising under a kitchen cloth, the last one being done while babka is already in the baking pan. Kneading between rounds of rising should be done gently to prevent the air pockets from bursting,... Read more -
eggs
Traditionally, babka is made with egg yolks only, although there are some recipes which include whole eggs. Use the remaining egg whites for meringue-based desserts, or freeze them for later use. -
baking
Babka is usually baked in a special babka pan very similar to a classic bundt pan, usually with a hole in the middle. The pan is commonly greased with butter or fat and dusted with flour or even breadcrumbs to prevent the dough from sticking. Some recipes suggest filling only half of the pan with dough and leaving it to rise before baking. Baking is usually done at 170-175°C (340-350°F) and takes ... Read more -
additions
Most common fruit and nuts that are added to babka dough include raisins, candied fruit, fresh or candied orange peel, and almonds. Raisins need to be soaked in water or rum and dried before being added to the dough. Other options include cinnamon, cheese, chocolate, cocoa powder, and yogurt. -
rum
Babka is often enhanced with a little rum, which can be used in three ways, either stirred straight into the dough, used for soaking the dried fruit, or as an ingredient in the icing. -
icing
Traditionally, babka is either sprinkled with icing sugar or glazed with a sugar icing. Alternatively, it can be decorated with melted white or dark chocolate, or with fruit-infused sugar icing, most commonly made with orange juice and orange zest.
Recipe variations
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Babka with White Chocolate Glaze
Ready in 4h 15minThe following recipe shows how to make a juicy babka with raisins, almonds, and orange peel. It is made with yeasted dough rich in yolks, butter, and cream. A white chocolate glaze is enriched with orange juice and grated orange peel, which gives a fresh, zesty note to this delicious dessert.
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Traditional Easter Babka
Ready in 50minThe following is the recipe for babka wielkanocna – or Easter babka. First, the yeast is activated and then added to the ingredients for the dough, which are then mixed until a bubbly dough has formed. Then, the dough is placed in a greased bundt pan and baked immediately; no extra proofing is required. Also, because no less than 8 egg yolks should be used, the dough is a bright yellow color and has a rich taste.
Babka with White Chocolate Glaze
PREP 3h 35min
COOK 40min
READY IN 4h 15min
The following recipe shows how to make a juicy babka with raisins, almonds, and orange peel. It is made with yeasted dough rich in yolks, butter, and cream. A white chocolate glaze is enriched with orange juice and grated orange peel, which gives a fresh, zesty note to this delicious dessert.
Ingredients
Babka with White Chocolate Glaze
375g (13.2 oz) wheat flour
60g (2.1 oz) yeast
6 egg yolks
112g (4 oz) sugar
112g (4 oz) butter
3 tsp vanilla sugar
180g (3/4 cup) 30% cream
9 tbsp milk
1 pinch salt
70g (2.5 oz) raisins
50g (1.75 oz) candied orange peel
20g (1 oz) almonds
1 tbsp grated orange peel
FOR THE GLAZE
65g (2.3 oz) white chocolate
6 tbsp 30% cream
1 tsp orange juice
1 tsp grated orange peel
Preparation
Babka with White Chocolate Glaze
Mix yeast with 1 tsp sugar, 1 tsp flour, and 1 tsp tepid milk. Cover with a kitchen cloth and leave to rise for 15 to 20 minutes.
Soak the raisins and dry them with a kitchen cloth. Toast the almonds, peel them and cut finely. Grate the orange on a fine grater.
Boil the cream, remove it from heat and mix with 1/3 of sieved flour (125g).
Add the egg yolks, sugar, and vanilla sugar and whisk until you get a fluffy texture.
Melt the butter over low heat and cool.
Place the remaining flour into a deep bowl. Add salt, the mixture of sugar and egg yolks cooled cream with flour, and the remaining milk, and knead. When you reach an even consistency, add melted butter and knead again. In the end, add raisins, candied orange peel, sliced almonds, and fresh orange peel, and combine. Cover the dough with a cloth and leave to rise for 1,5 hours.
Grease a 2,5-liter (2.6 qt) Bundt pan. Knead the dough once again and set it aside to rise for 45 minutes. Meanwhile, preheat the oven to 175˚C (350°F).
Transfer the dough into a bundt pan and bake for 40 minutes until the babka becomes golden. If it seems to bake too quickly, cover with aluminum foil.
While the babka is cooling, prepare the glaze. Place chocolate, cream, and orange juice over a double boiler. Stir until the chocolate melts completely. Remove from heat, mix in the grated orange peel and leave to cool.
Remove the cooled babka from the bundt pan and drizzle with glaze. Leave to cool and serve.
Other Variations
-
Traditional Easter Babka
Ready in 50minThe following is the recipe for babka wielkanocna – or Easter babka. First, the yeast is activated and then added to the ingredients for the dough, which are then mixed until a bubbly dough has formed. Then, the dough is placed in a greased bundt pan and baked immediately; no extra proofing is required. Also, because no less than 8 egg yolks should be used, the dough is a bright yellow color and has a rich taste.
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