"Orange zest and raisins make this Polish Easter bread a special treat." — Alicia
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
grated orange zest
It was a little difficult to make, but the orange zest really added a punch to the flavor. The bread got hard after just a day or two, so eat it quickly!!
Good cake. Needed a little more sugar in the dough,I thought.
OK, so as far as breads go, this one isn't easy. But in terms of special, holiday breads, this Babka really isn't that tough to do at all. And to top it off, the results of your efforts will be worth the bit of extra work. The bread is flaky and buttery--not what you want to eat when you are trying to loose a few pounds. But then, what the heck? This bread is for special occasions. It's completely yummy. Thanks Alicia!
This was an interesting bread to make! I made it Easter Sunday for my family's dinner and everyone loved it! Had some issues with the dough rising (I am not a great "yeast bread" maker-quick breads are more my speed), but I let it cook about 15 longer than suggested (because it was still a little "doughy") and it still came out great! I omitted the raisins and it was still wonderful! I left the extra loaf at my Dad's for the family to enjoy well after Easter! Can't wait to try it again next year!
This recipe is delicious, but there is so much dough that I think I will use three loaf pans from now on instead of just two.
My polish mother and ukrainian mother-in-law both said this was better than store-bought!! Moister and a bit sweeter, I loved it too!
I have used this recipe for several years and found that 3 9"x5"breads can be made.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 297
** Calories from Fat: 90
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