BABKA I
Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.
Provided by JJOHN32
Categories Bread Yeast Bread Recipes Egg
Time 4h55m
Yield 24
Number Of Ingredients 23
Steps:
- In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
- 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.
- 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.
- If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
- 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.
- 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.
- Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
- 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.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 80.5 g, Cholesterol 99 mg, Fat 14.7 g, Fiber 3.5 g, Protein 10.6 g, SaturatedFat 7.2 g, Sodium 141.5 mg, Sugar 31.2 g
BABKA WIELKANOCNA: EASY POLISH EASTER BABKA
Steps:
- Gather the ingredients.
- In a small bowl, dissolve the yeast in warm water and set aside. If the mixture doesn't look bubbly after 15 minutes, it could mean your yeast is old. Start again with fresh yeast before proceeding to the next step.
- Place butter, sugar, and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until the butter has melted and the milk has cooled to 110 F or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.
- Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.
- Heat oven to 350 F. Lightly coat a 10-inch babka pan , kugelhopf pan , Turk's head pan (turban pan), Bundt pan , or tube pan with cooking spray.
- Pour the batter into the prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until doubled in bulk or until dough reaches the top of the pan but no higher.
- Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean, or until an instant-read thermometer registers 190 F.
- Cool completely on a wire rack and dust with confectioners' sugar before serving or, immediately after cooling, with the optional icing.
- Gather the ingredients.
- In a small bowl, whisk together 2/3 cup confectioners' sugar, lemon juice, and boiling water until smooth.
- Drizzle over cooled cake.
Nutrition Facts : Calories 403 kcal, Carbohydrate 64 g, Cholesterol 78 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 210 mg, Sugar 27 g, Fat 13 g, ServingSize 10-inch cake (12 servings), UnsaturatedFat 0 g
POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY
A part of our Polish Christmas Eve Wilia. Very easy, no kneading. This is Robert Strybel's (Warsaw correspondent for the Polish News) recipe for an easy yeast-raised Babka. It has a solid, yet airy, bread-like texture and lemony taste. From start to finish, this may take up to 3-1/2 hours. A long recipe because of the very detailed instructions, but quite simple. I've tried many Babka recipes; so far this is the one I like best.
Provided by Jezski
Categories Yeast Breads
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
- Beat the 3 eggs and add to the yeast mixture.
- Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
- Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
- Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
- After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing.
- For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together.
- If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
- Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
- Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.
Nutrition Facts : Calories 468.6, Fat 16.8, SaturatedFat 9.9, Cholesterol 103.5, Sodium 269.8, Carbohydrate 71.3, Fiber 2, Sugar 27.6, Protein 8.8
POLISH BABKA WITH OPTIONAL CHEESE FILLING
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.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
- Cream butter and sugar in a large mixing bowl.
- In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
- Add yeast and water, lemon rind, cinnamon and cardamom.
- Add flour alternately with milk and beat well to make a smooth batter.
- Add raisins and knead by hand until batter leaves the fingers.
- Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
- Optional:.
- Mix cheese filling ingredients together.
- Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6
BABKA
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes three 8-inch cakes
Number Of Ingredients 16
Steps:
- Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
- Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
- Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
- Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
- Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
- Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.
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TRADITIONAL POLISH SANDCAKE BABKA [RECIPE!] | POLONIST
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4.8/5 (8)Total Time 1 hr 35 minsCategory Polish DessertsCalories 226 per serving
- [Before you start] Make sure that all of the ingredients (especially eggs, butter and cream) get a chance to warm up (at a room temperature), for at least 30 minutes before baking.
- Whisk butter and sugar together, until sugar dissolves completely and the mass becomes white and fluffy. This took me roughly 8 minutes using a planetary mixer.
- As you continue whisking, gradually add in one yolk at a time. (If you add the yolks too quickly, the mass will curd up. This shouldn’t affect the flavour though). Once you’re out of yolks, change the whisking attachment for a flat beater.
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5/5 (2)Total Time 4 hrsCategory Polish DessertsCalories 498 per serving
- Transfer raisins into a bowl and pour in the rum. I used a walnut-infused nalewka (Polish-style spirit), but a zesty citrus liqueur would work beautifully as well. Set aside to soak for at least 30 minutes.
- Crumble fresh yeast into a bowl. Add in 2 tablespoons of sugar and ½ cup of flour. Pour warm milk in, and blend everything together with a fork. Cover the bowl with a cloth and set aside in a warm place (if it’s quite warm in the kitchen, just leaving it on a worktop will do the trick).
- Add egg yolks to the rest of the sugar and use a mixer to beat them together - until light and fluffy.
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