Babka Wielkanocna Recipes

EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)

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

BASIC BABKA

Steps:

• Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
• Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
• Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
• Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
• Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
• Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
• With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
• Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
• Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
• Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
• Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

BABKA

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.

POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY

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.