Babka

Babka

  • Prep Time: 1 hrs 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 12

    • About This Recipe

    “An easier and quicker version of Easter Babka. Denser more cake-like and less complicated if you haven’t made bread without a machine. Add the Lucre from the Easter version for a sweeter presentation. Posted by request.”

    Ingredients

  • 1/2 cupsugar
  • 1/2 cupbutter
  • 1 1/4 cupsmilk, scalded
  • 2 compressed yeast cakes or 2 (1/16 ounce) envelope active dry yeast
  • 5cupsflour
  • 1teaspoonsalt
  • 4largeeggs
  • 1tablespoonfreshly grated orange rind
  • 1tablespoonfreshly grated lemon rind
  • 1/2 cupalmonds, chopped
  • 1cupraisins
  • breadcrumbs

    • Directions

  • Scald milk and pour over sugar and butter, Cool.
  • Dissolve yeast in a little of the milk mixture and add back to the rest of the milk mixture Add 1/2 of the flour and beat well.
  • Add salt to the eggs and beat until thick.
  • Add eggs to the flour mixture and mix well.
  • Add remaining ingredients and knead for 15 minutes.
  • Cover and let rise in a warm place free from drafts until doubled in bulk (about 60 minutes.) Place in a well greased tube pan, sprinkled with breadcrumbs and bake at 350°F for 45 minutes.

    • Reviews

  • “A foolproof recipe!I only made a half recipe and adjusted it to make in a bread machine: that worked well.My mistake was using just 1 babka tube pan, 8″ in diameter; there was actually enough dough for 2!It rose really high, was very light and airy.I think it could be a little sweeter but I didn’t use the powdered sugar on top; that would help.A glaze would be good too.Also I used vanilla, almond flavoring and a little rum instead of grated rind; I was looking for the flavor that my Polish Mom’s babka had.Instead of sprinkling the pan with breadcrumbs, I used sliced almonds.Certainly a keeper.Thanks, Lorac, I will make it again. . . . Janet”

  • “This is the same recipe that has been passed down for at least 3 generations in my family. Every Easter, this bread would be on the table awaiting the blessing from the neighborhood priest. Even today, it’s not Easter without a breakfast of hard boiled eggs, kielbasa, and babka.”

  • “This was so much fun to make, and very very very delicious.I only made half a recipe and I baked it in a 1.5 Liter Pyrex bowl for 30 minutes.I am sure a traditional loaf pan would also be fine, I just thought a round loaf would be more attractive. I did also make your Lucre.The Polish bakery in town here covers its babka with a liberal coating of powdered sugar, so I dusted a little of that on as well.We loved the citrus flavor, the almonds… Everything.I would not change a thing.I am not Polish but I live in a tiny town that was settled by Polish immigrants.Even today it is so steeped in heritage that I have become very interested in Polish tradition, including cooking.Thank you for posting this so I could learn a little more.I will make this again soon!”

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