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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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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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.
Rum and Raisin Babka
PREP 2h
COOK 45min
READY IN 2h 45min
The following is the recipe for a raisin-studded babka. It is made with yeasted dough, which gets two rounds of rising. The recipe also suggests soaking the babka with rum-based icing, which pairs beautifully with raisins.
Ingredients
Rum and Raisin Babka
1 cake yeast
1 tbsp sugar
1 cup (240 ml) milk
4 cups (480g) flour
5 egg yolks
1/4 tsp salt
3/4 cup (90g) confectioners' sugar
2 tbsp vanilla sugar or 1 tsp vanilla extract
1/2 cup (110g) melted butter
1 ½ cup (240g) raisins
FOR THE ICING
2/3 cup (80g) confectioners' sugar
1 tsp rum or vanilla extract
2-3 tbsp boiling water
Preparation
Rum and Raisin Babka
To begin, mix yeast with sugar, lukewarm milk, and 1 cup (120g) flour. Leave it to rise for 15 minutes in a warm place, covered with a kitchen cloth.
With an electric mixer set on high speed, beat the egg yolks with salt, confectioners' sugar, and vanilla sugar or extract.
Take the remaining 3 cups (360g) of flour and sift them into a large bowl. Add yeast and egg mixtures, and knead by hand.
Add melted butter gradually and keep kneading until the dough becomes filled with air bubbles.
Rinse and dry the raisins and stir them into the dough. The, cover the dough and leave it to rise for approximately 1 hour until it doubles in volume.
Grease the babka pan with butter and dust it with flour. Fill it with dough, so it is only half full. Cover and let the dough rise once again.
When the dough doubles in bulk, bake for 45 minutes in an oven preheated to 375˚F (190°C). To check if the babka is done, insert a wooden toothpick: if it comes out clean, the baking is finished.
While the babka is cooling, prepare the icing by mixing confectioners' sugar and rum or vanilla extract with boiling water.
Remove the cooled babka from the baking pan, and drizzle with the icing.
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.
-
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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