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 EASTER BREAD
This recipe is from Poland is called Babka Wielkanocna. This recipe is from recipegoldmine.com and is posted for ZWT4
Provided by Lavender Lynn
Categories Yeast Breads
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and sugar in large bowl until blended.
- Beat in egg yolks until well blended.
- Dissolve yeast in warm water.
- Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
- Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
- Stir in raisins.
- Cover; let rise in warm place until double, about 1 1/2 hours.
- Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
- Cover; let rise until double, about 1 hour.
- Heat oven to 350 degreesF
- Bake until bread is golden brown, 35 to 40 minutes.
- Cool 5 minutes.
- Remove from pan; cool completely.
- Sprinkle with confectioners sugar if desired.
POLISH EASTER BREAD - BOBKA
We attended a Russian Orthodox Church while living in Boston and I collected many great recipes over these years. My friend Athanasia gave me this recipe which was her mother's in Poland. This was always a favorite with my children! I wish I had some great pictures to post of some of these special, beautiful Easter dishes. Watch for more...
Provided by sassafrasnanc
Categories Yeast Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Measure 2 cups flour onto piece of waxed paper.
- Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
- Melt butter and add lukewarm milk.
- Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
- Add 4 egg yolks and 1 more cup of flour.
- Beat at medium speed 2 minutes or until think and elastic.
- Gradually stir in last cup of flour with wooden spoon, making a soft dough.
- Cover and let rise until double.
- Stir in raisins and lemon rind.
- Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
- Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
- Sprinkle almonds over the top and let rise for one hour uncovered.
- Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.
Nutrition Facts : Calories 344.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 93.1, Sodium 289.3, Carbohydrate 52.1, Fiber 2.1, Sugar 15.8, Protein 7.5
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
EASTER BREAD, OR UKRAINIAN BABKA
Traditional Ukrainian Babka, or Easter Bread! I take you step by step through making this traditional bread and even made a video to help you out!
Provided by Karlynn Johnston
Categories Breakfast
Time 2h20m
Number Of Ingredients 14
Steps:
- Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
- Add in the cup of cold water and let the mixture cool.
- Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
- Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
- Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
- Then add the yeast mixture to the bowl.
- I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
- My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
- Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
- Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
- Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
- Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
- Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
- Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
- Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
- The bread will sound hollow on top when tapped & be a lovely brown.
- Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
- If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
- If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
- Cool on racks for a couple of hours ... if you can wait!
Nutrition Facts : ServingSize 10 g, Calories 741 kcal, Carbohydrate 118 g, Protein 16 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 184 mg, Sodium 672 mg, Fiber 5 g, Sugar 18 g
12 TRADITIONAL POLISH BREADS
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 12
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish bread in 30 minutes or less!
Nutrition Facts :
Steps:
- In a small bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, and vanilla. Pour into the bread maker. Add 1 cup water, minus 1 tbsp.
- Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid
- Set bread machine on dough cycle and when 'add fruit/ingredients' signal goes off, add raisins.
- When dough cycle is complete (usually about 1 hours and 20 minutes in the bread maker), remove from bread machine.
- Prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by greasing generously with shortening and divide dough into 3 balls. Place balls into 3 juice tins and let rise until double in bulk (in warm place). (about 45 mins- 1 hour)
- Beat egg whites until foamy and brush tops of loaves.
- Bake on low rack of oven on 375 degrees F for 20 - 25 minutes or until golden brown on top (if loaves are browning too fast, cover with aluminum foil)
- Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped.The best way: use a thermometer to assess the doneness of breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related!
- Remove loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.
- Slice in rounds and serve with butter, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 199 kcal, Carbohydrate 29 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 108 mg, Fiber 1 g, Sugar 3 g
CHEESE-FILLED EASTER POLISH BREAD (BABKA)
This is a delicious sweet bread with a swirl of orange and vanilla-flavored cheese. It is easy to make and too easy to eat. We will enjoy it this Easter and I hope you enjoy it too! Eat one loaf for Easter and freeze the other for later.
Provided by Ellen Bancroft Ziegler
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h55m
Yield 24
Number Of Ingredients 19
Steps:
- Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
- Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
- Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
- Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
- Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
- Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
- Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
- Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 32.1 g, Cholesterol 78.2 mg, Fat 16.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 9.6 g, Sodium 188.7 mg, Sugar 16.1 g
UKRAINIAN BABKA BREAD (EASTER BREAD)
Ukrainian Bakba Bread is a Polish Easter Bread that is buttery and lightly sweet. Studded with golden raisins it makes a delicious Easter morning bread or to serve with dinner.
Provided by Lisa
Number Of Ingredients 10
Steps:
- In a large bowl, stir the yeast into the warm milk to dissolve and let sit for 5 minutes.
- Add 3 cups flour and mix with a wooden spoon. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough has doubled in size, about 1 1/2 - 2 hours
- If you choose to use the golden raisins, soak the raisins for 30 minutes in warm water, then drain and pat dry with paper towels before using. This will keep the raisins soft in the bread and hard.
- Transfer the dough to the bowl of an electric stand mixer and add the sugar, melted butter, egg yolks, salt, vanilla, and golden raisins. Mix to just combine.
- Add the 4 cups of flour, one at time; mixing between each cup.
- Mix on low to medium-low speed until the dough comes together, adding more flour one tablespoon at a time, if needed. The dough will be a bit sticky.
- Turn the dough out onto a lightly floured surface and knead until it forms a smooth dough, about 5 minutes, again adding more flour one tablespoon at a time, if needed.
- Divide the dough into three equal sections and shape into loaves, then transfer to three 8x4-inch greased loaf pans. Cover loosely with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- When the dough has about 10 minutes left to rise, preheat oven to 400 degrees F. **
- Brush the tops of the loaves with the egg wash.
- Bake the loaves for 10 minutes, then reduce the temperature to 350 degrees F** and bake for an additional 40 minutes, or until the loaves are golden brown.
- If the loaves are beginning to get too dark, place a tented or loose piece of foil over top.
- Let the bread to cool in the pans for about 15 minutes, then turn the loaves onto a wire rack to cool completely.
- ***Store leftover bread in a re-sealable plastic bag and keep at room temperature for up to 3 days.
- Recipe from Ukrainian Cookbook by the SS Peter and Paul Church
EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)
A lightly sweet yeast bread with rum soaked raisins
Provided by polishhousewife
Categories bread
Time 48m
Number Of Ingredients 14
Steps:
- Place the raisins in a small bowl and cover with rum, soak for two hours or warm in microwave for 45 seconds to speed up the process
- Add yeast to a small bowl or cup and cover with warm water, it should become foamy
- Cream butter, sugar, and salt
- Add milk and vanilla, mix until mixture cools
- Mix in eggs and yeast mixture, then flour
- Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)
- Butter bundt pan and sprinkle with unseasoned dry breadcrumbs
- Add batter to pan, cover and let rise until almost to the top of the pan
- Preheat oven to 350 F
- Bake for 40 - 45 minutes, internal temp should be at least 190.
- Cook 10 minutes before removing from pan, and cool
- Dust with powdered sugar or drizzle with glaze
BOBKA - POLISH EASTER BREAD
This rich bobka, also spelled babka, is a sweet yeast bread traditionally served around Easter. I used chopped dried apricots, lemon zest, cinnamon, and almonds to flavor this bobka, but you can customize the flavor to your tastes. Chocolate or fruit zest with cinnamon, raisins, and rum are popular varieties.
Categories Breakfast
Time 1h45m
Number Of Ingredients 13
Steps:
- To begin, add 2 cups of flour, the yeast, the sugar, the cinnamon, and the salt to a large mixing bowl and combine.
- Then, warm the milk to lukewarm (about 45 seconds in the microwave will do it) and stir it into the dry ingredients in your bowl.
- Next, melt the butter (20 seconds or so in the microwave) and add that to your mixture as well. Keep the wrapper to grease the pan. Blend well.
- Add in another cup of flour and combine.
- After that, add four egg yolks to the bowl and keep stirring. (You will not need the whites for this recipe, so feel free to set aside for an egg white omelette for later.)
- Add in your final cup of flour and blend thoroughly. The dough will be soft and stretchy.
- Now, cover the dough and set it in a warm place to rise until about double in size. This could take an hour or two depending on your climate. (For best practices on getting your dough to rise, see the notes on my baba al rum recipe.)
- While the dough is rising, zest your lemon and dice the dried apricots into small pieces. Set aside.
- Once that's done, grease the bundt pan well with the butter from the butter wrapper, and then sprinkle some powdered sugar over the butter and shake the pan to coat it with a light layer of powdered sugar.
- When the dough looks ready, preheat your oven to 350°.
- Now, blend the lemon zest and dried apricots into the dough.
- Place the dough evenly in a ring in your bundt pan and let it rise a little more until the oven is done pre-heating.
- Once hot, place the pan in the oven and bake about 32-34 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let the cake cool completely.
- Turn it out of the bundt pan onto your cake stand (in my case cutting board).
- Now, mix your lemon juice and powdered sugar, then pour the glaze over the bobka. Sprinkle your slivered almonds over the top while the glaze is still wet so they will stick. Serve and enjoy!
Nutrition Facts : Calories 245 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 205 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
More about "polish bobka easter bread food"
TRADITIONAL POLISH EASTER BABKA CAKE [RECIPE!} | POLONIST
From polonist.com
- 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).
12 DELICIOUS POLISH EASTER RECIPES | KEY TO POLAND
From keytopoland.com
- Biała kiełbasa. It wouldn't be Easter in Poland without biała kiełbasa. Biała kiełbasa is an a sausage usually made from unsmoked pork, beef, and veal, which is then covered in a pork casing and seasoned with salt, pepper, garlic, and marjoram.
- Żurek. Żurek (pronounced zhu-reck), is a very traditional sour Polish soup that is made from a homemade or store bought sourdough rye starter. Żurek is eaten year-round in Poland, not only at Easter.
- Deviled Eggs. You will find eggs in some form or another on every Polish Easter table. Eggs are symbolic of new life and the resurrection of Christ. Eggs are often boiled, stuffed, or fried.
POLISH BABKA BREAD {CELEBRATING OUR HERITAGE SERIES ...
From familytabletreasures.com
- *To scald you milk pour into a small saucepan and heat on medium heat until milk is just about to boil. Remove from heat and let cool.
- Meantime in a large mixing bowl of a stand mixer with paddle attachment mix butter and sugar together. Add salt to the egg yolks and mix together, add to butter and sugar mixture. Scrape sides and mix to incorporate.
POLISH BABKA - KING ARTHUR BAKING
From kingarthurbaking.com
- 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.
POLISH BABKA - A FAMILY FEAST®
From afamilyfeast.com
- Make the Biga pre-fermentation the day before by combining the flour, yeast and water. Mix by hand or with a stand mixer with a dough hook to form a dough that sticks a little to the bottom while mixing. Add more water or flour to achieve that consistency. Place in an oiled covered bowl and set in a warm place for an hour or two until doubled in size. Punch down, cover and place in the refrigerator overnight.
- Four to five hours before serving, remove Biga from the refrigerator and cut into golf ball sized pieces and lay out on your counter. Cover with plastic and a towel and let come up to room temperature for 45 minutes.
- While Biga is coming to room temperature, measure out all of your ingredients and prepare milk and butter by combining in a microwave safe bowl and microwaving until hot and the butter has melted. Set aside to cool to room temperature.
PASKA BREAD {EASTER BREAD WITH RAISINS} - SEDUCTION IN THE ...
From seductioninthekitchen.com
CHEESE-FILLED EASTER POLISH BREAD (BABKA) - BREAKFAST ...
From worldrecipes.org
HOLIDAY BABKA (MOTHER'S POLISH BREAD) - RECIPE | COOKS.COM
From cooks.com
POLISH BOBKA EASTER BREAD {SIMPLE BOBKA RECIPE} - MY ...
From myrecipemagic.com
BABKA (POLISH EASTER BREAD) RECIPE - FOOD NEWS
From foodnewsnews.com
POLISH SWEET BREAD BABKA RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
POLISH BOBKA {EASTER BREAD} | BREAD RECIPES SWEET, EASTER ...
From pinterest.ca
RUSSIAN EASTER BREAD AND POLISH BABKA RECIPES – NEUREZEPT
From russian.neurezept.com
BABKA (POLISH EASTER BREAD) | POLISH | FESTIVE | RECIPE
From bawarchi.com
POLISH EASTER BREAD - BOBKA - PLAIN.RECIPES
From plain.recipes
HOW TO MAKE POLISH EASTER BREAD—PASKA - TASTE OF HOME
From tasteofhome.com
POLISH EASTER BABKA (BABKA WIELKANOCNA) - A RECIPE AND ...
From hollytrail.com
CHEESE-FILLED EASTER POLISH BREAD (BABKA) RECIPE - FOOD NEWS
From foodnewsnews.com
POLISH BRAIDED EASTER BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
TRADITIONAL UKRAINIAN BABKA RECIPE FOR EASTER
From thespruceeats.com
ASTRAY RECIPES: BABKA (POLISH EASTER BREAD)
From astray.com
BABKA (POLISH EASTER BREAD) RECIPE
From bakerrecipes.com
POLISH EASTER BREAD – BABKA - RECIPES SQUARED
From recipessquared.com
BABKA POLISH EASTER BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POLISH YEAST BREAD - RECIPES - COOKS.COM
From cooks.com
POLISH BABKA BREAD MACHINE RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
8 POLISH BABKA IDEAS | SWEET BREAD, POLISH RECIPES, BABKA ...
From pinterest.ca
POLISH BABKA (EASTER YEAST BABKA WITH RAISINS) - EVERYDAY ...
From everyday-delicious.com
RECIPE FOR BABKA: POLISH EASTER BREAD | FOOD
From food.amerikanki.com
POLISH BABKA EASTER RECIPE - KITCHN
From thekitchn.com
POLISH BABKA | TRADITIONAL EASTER BUNDT CAKE | SOMEBODY ...
From somebodyfeedseb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love