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.
Traditional Easter Babka
PREP 20min
COOK 30min
READY IN 50min
The 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.
Ingredients
Traditional Easter Babka
500g (1.1 lb) flour
8 egg yolks
50g (1.75 oz) yeast
200g (7 oz) melted butter
150g (5.3 oz) sugar
3/4 cup (180 ml) warm milk
100g (3.5 oz) candied peel
fat, for greasing
breadcrumbs
Preparation
Traditional Easter Babka
Mix 1/2 cup flour, 1 tbsp sugar, yeast and milk and leave it to rise in a warm place.
In the meantime, mix the egg yolks with the remaining sugar until foamy.
Stir in the risen yeast mixture and the remaining flour. Mix until the dough becomes airy and filled with bubbles.
Add candied peel and melted butter spoon by spoon and combine.
Grease the babka pan and sprinkle it with breadcrumbs.
Transfer the dough into the babka pan and bake in an oven preheated to 170°C (340°F) for 30 minutes.
Other Variations
-
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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