Babka II

7

"Orange zest and raisins make this Polish Easter bread a special treat."
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Ingredients

servings 297 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
  3. Flatten the dough out with your hands and smear 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins.
  4. Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour.
  5. Preheat oven to 350 degrees F(175 degrees C).
  6. Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
  7. Brush the tops of the loaves with egg whites and bake at 350 degrees F(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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!!

Most helpful critical review

Good cake. Needed a little more sugar in the dough,I thought.

Good cake. Needed a little more sugar in the dough,I thought.

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!!

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 ...

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 br...

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.