Babka I

Babka I

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JJOHN32 20

"Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves."
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4 h 55 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 141 mg
  • 6%

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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  • Prep

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  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.



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!!!

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...

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 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...

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...

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 th...

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

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!

I used butter and rum soaked raisins and it turned out very tasty! I also only did half the recipe and I got two good sized loafs (I used loaf pans)

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