Babka I Recipe - Allrecipes.com
Babka I Recipe
  • READY IN ABOUT 5 hrs

Babka I

Recipe by  

"Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
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  • PREP

    45 mins
  • COOK

    40 mins
  • READY IN

    4 hrs 55 mins

Directions

  1. In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  2. Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
  3. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
  4. If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  5. Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
  6. Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
  7. Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  8. In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
  9. Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
  10. Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  11. Bake babkas in preheated oven until 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 completely before slicing.
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Reviews More Reviews

Feb 21, 2005

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!!!

 
Jul 29, 2004

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).

 

17 Ratings

Apr 06, 2007

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!

 
Mar 22, 2008

This recipe is fantastic. You can't buy it this good from a bakery. I made a large bread in the angel cake pan and another two regular shaped breads in bread pans from this one recipe. I made a mistake and left out the 4 egg yolks. Guess what? The bread was still perfect. I also didn't have a lemon and left that out. I put extra orange zest and orange juice. I used white and black raisens. My husband can't stop eating it. Thanks to JJOHN32 for this great Bopka recipe.

 
Apr 06, 2010

Awesome recipe--wonderful! My grandmother's recipe was so dry, and this was not at all. I added 1/2 tsp. almond extract and 1/4 tsp. nutmeg with the vanilla. I loved the citrus additions. Thank you for sharing!!

 
Apr 07, 2012

Wow, I have been wanting to make this bread for ages now but it seemed like so much work. As Easter approached, I took the plunge, and wow, why did I wait so long? I cut the recipe down by a third, using 2 eggs and 1 egg yolk, and got some of the measurements slightly off (added a little too much butter), but this bread was light and delicious! I left the dough for the final proof in the pan overnight (I could not believe how high it rose) then baked in the morning. I took it to work where a Polish colleague told me I nailed it! Next time I will make the whole recipe and give the extras away as gifts. As good as any bread I have had from a fine bakery. Highly recommend your trying if you are nervous!

 
Jan 06, 2009

Very good! Reminded me of the ones I used to have with my family! I will definitely make this again!

 
Apr 20, 2006

Really tasty Babka! It was the best when it was still warm ... and with some butter spread on it !! My family enjoyed it. I really like the orange flavour in there!

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 80.2 g
  • 26%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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