Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.
Polish babka recipe is reaching the peak of its popularity during Easter time. This delicious cake is eaten all over the country and it’s loved by Poles of all ages.
Polish Babka Bread is a sweet leavened bread made from a rich buttery dough.
This Sand-cake Babka is the easiest recipe ever (no yeast required!)
Babka has been on my to-bake list for years. Even after I grew comfortable with baking yeasted breads, babka seemed like a big project. I've bookmarked a few recipes, but this one looked so easy I jumped on it almost right away. King Arthur Flour writes that the bundt shape is supposed to be reminiscent of a grandmother's skirt. The dough comes together easily in a stand mixer, and the two risings are brief. What you get is a rich bread that is a bit like cake, in the style of brioche, but denser. I adore the rum syrup, which turns the babka into something like baba au rhum. I could do without the white icing on top, which I found cloying and unnecessary, and just double down on that rum syrup. Other babka recipes will call for shaping, and filling with chocolate or cinnamon (or both), and I fully intend to tackle one. By Easter, I hope. But I'm mostly about the easy and quick recipes these days. In fact, some (very few?) of you may have noticed I've been posting way less. I'm stepping back my blogging because life is just getting too hectic. Also, I've recently adopted a healthier lifestyle that doesn't fit with baking cake and pie every week. And I feel great! But I've gotta say, sometimes I get an itch not necessarily to eat, but to bake something like pie. I'm working on another dining review for the paper this week, but maybe I'll get around to baking that chocolate babka! Fingers crossed. Some things worth mentioning: A bundt pan will make a pretty bread, but the finished bread will be small and reach a height of about more than half of your pan. There's also the option to make it in a loaf pan. Instead of the candied fruit, I opted for dried cherries. The instructions don't indicate how much the dough should expand during the second rising; it expands very little, and I extended the second rising to 45 minutes and preheated the oven to warm up the room and give the yeast some help. Finally, I figured that pouring the rum syrup all at once onto the bread would just lead to spillage over the sides, so I dabbed some on with a pastry brush every few minutes, giving it time to soak into the holes. Polish Babka By King Arthur Flour For volume and gram measurements, visit the original site For the babka 4 ounces lukewarm milk 3 large eggs, at room temperature heaping 1/2 teaspoon salt 1 3/4 ounces granulated sugar 2 ounces softened butter 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast 1 1/2 ounces currants or raisins (golden raisins preferred) 1 1/2 ounces candied mixed fruit or candied mixed peel; or mixed dried fruit, chopped For the rum syrup 3 1/2 ounces granulated sugar 2 ounces water* 1/2 to 1 ounce rum* *Or substitute apple juice for the water and rum. For the icing 4 ounces confectioners' sugar pinch of salt 1 ounce milk; or a combination of milk and rum or apple juice Place everything except the fruit in a mixing bowl, and beat at medium speed until cohesive. Increase your mixer's speed to high, and beat for 2 minutes. Add the fruit, beating gently just to combine. Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won't appear to do too much. Scoop the batter into a greased 10-cup Bundt pan. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°. Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F. While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat. Remove the babka from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka's surface. When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka's edges, and turn it out of the pan onto a rack. To make the icing: Mix all of the ingredients together, stirring until smooth. Drizzle over completely cool babka. Yield: 1 loaf, 12 to 16 servings.
Print Friendly Version Okay, when you hear the word “babka,” what immediately pops into your head? Uh huh. The Seinfeld episode with the babka. For me it’s the same with marble rye and Twix candy bars. And most kinds of soup too, for that matter. Who can eat a bowl of crab bisque or mulligatawny…Read more →
We grew up getting our babka from a local Polish Deli. It wasn't until later on that we began making it ourselves. We love a good chocolate babka, but this sweet cheese babka, with swirls of rich cream cheese filling and piles of crumble on top, will always take first place.
Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.
We grew up getting our babka from a local Polish Deli. It wasn't until later on that we began making it ourselves. We love a good chocolate babka, but this sweet cheese babka, with swirls of rich cream cheese filling and piles of crumble on top, will always take first place.
Recipe: Polish Babka
Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.
Polish Babka Bread is a sweet leavened bread made from a rich buttery dough.
This homemade cheese babka made with a enriched eggy dough has a sweetened cheese filling flavored with lemon for a delicious Easter bread.
This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.
This homemade Polish Easter Babka it's a yeasted bread that has a soft, tender crumb, with a wonderful flavor that comes from the addition of golden raisins and black cumin seeds. Additionally, the powdered sugar topping adds a touch of sweetness that complements the cake perfectly.
Babka drozdzowa z rodzynkami is a traditional Polish yeast-based cake filled with raisins that's popular for Easter! Easy to make, this tall Polish Easter bundt cake tastes perfect when drizzled with glazed sugar and sprinkled with raisins!
Christmas traditions start with this Polish Rum Cake. These sugary, rum soaked yellow cakes are easy to make and will make everyone come back for more.
This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.
It’s the best way to turn boring spuds into a delicious dinner.
Klasyczna babka marmurkowa. Babka jest puszysta, miękka, po prostu idealna. Jest również łatwa do przygotowania. Do jej wykonania potrzebne są składniki, które zazwyczaj mamy w domu.
This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Polish Babka Bread is a sweet leavened bread made from a rich buttery dough.
This recipe for Romanian savarina is identical to French baba au rhum and Polish babka. After baking, the cake is soaked with rum simple syrup.
From poppy seed rolls to cream cheese cookies (kolaczki), you'll find a variety of sweet treats in our library of Polish dessert recipes.
Przepis mnie zaciekawił, bo jest nietypowy. Masło ucieramy z żółtkami jak w cieście kruchym, potem chwila działania jak w klasycznym dr...
This delicious recipe for babka is a classic from Martha Stewart's "Entertaining." Here's how to make it.
Easter is celebrated across the world! Today we are sharing a Traditional Eastern European Easter Bundt Cake that is both easy to make and impressive to look at! Polish Babka is a cross between enriched bread and a cake, that is typically made with lemon icing dripping down the sides! Serve a slice of this Polish Easter bread at breakfast or with your afternoon tea!
Dla osób na dietach eliminacyjnych. Najdelikatniejsza, puszysta drożdżowa babka wegańska: bez jajek i produktów mlecznych.
Apple and Cardamom Babka
Easter is celebrated across the world! Today we are sharing a Traditional Eastern European Easter Bundt Cake that is both easy to make and impressive to look at! Polish Babka is a cross between enriched bread and a cake, that is typically made with lemon icing dripping down the sides! Serve a slice of this Polish Easter bread at breakfast or with your afternoon tea!
This homemade Polish Easter Babka it's a yeasted bread that has a soft, tender crumb, with a wonderful flavor that comes from the addition of golden raisins and black cumin seeds. Additionally, the powdered sugar topping adds a touch of sweetness that complements the cake perfectly.
Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.
This Sand-cake Babka is the easiest recipe ever (no yeast required!)
