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
EASTER BABKA
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 cakes
Number Of Ingredients 18
Steps:
- In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm.
- In a small bowl, stir yeast into warm water; let sit for 5 to 10 minutes, or until foamy.
- In a large bowl, beat eggs, yolks, and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to combine. Stir in milk mixture, then yeast.
- Add flour, a cupful at a time, until dough is moist but not sticky, mixing with a wooden spoon or your hands. Stir in almonds and raisins.
- Knead dough on a floured board, adding more flour if dough is too sticky, until dough comes away from your hands, about 6 minutes. Place dough in a very large buttered bowl.
- Cover dough with a damp cloth and let rise until doubled, about 1 hour. Punch down and let rise again until doubled, 45 minutes to 1 hour.
- Preheat oven to 350 degrees. Butter three 9- or 10-inch kugelhopf or angel-food cake pans. Sprinkle pans with a tablespoon of confectioners' sugar, if desired. Divide dough into 3 portions; arrange in pans and cover loosely. Let dough rise to tops of pans, about 30 minutes.
- Bake for 35 to 45 minutes, until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more.
- Spoon glaze onto babka, allowing it to drip over sides.
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.
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
BOPKA (THIS IS MY MOTHER'S RECIPE AND HER SPELLING) OR BABKA*
This is a great cake. It's great with coffee or tea and it isn't a sweet cake. Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Children's Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember it was $3.50 a quarter and that was in the late 60s. My brother liked to toast a slice (the loaf pan style) and put a little butter on it. This cake keeps and freezes well in the loaf style. I am sure the tube style would freeze well also. *This is definitely a cake, not a bread (like Challah) as some of the Babkas I have seen in the bakeries.
Provided by cbvogel
Categories Dessert
Time 1h30m
Yield 16 sllices, 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour and baking powder and set aside.
- Cream shortening and sugar until well creamed, then add eggs one at a time and beat until fluffy, add vanilla.
- Then add milk (about ¼ at a time alternating between the evaporated and whole milk until all is used.
- Add flour mixture a little at a time until all is incorporated.
- Put half the batter in a 2-piece tube pan (or 2-3 throw away loaf pans), and then sprinkle with all or half the nuts and half of the cinnamon/sugar mixture (you can use the half of the nuts on top of the cake). Put in rest of batter and top with the other half of the cinnamon/sugar mixture and half of the nuts if not used in middle). Use the same method if using loaf pans.
- Bang pan three times (this is to let out any air bubbles - hold pan about an inch above counter and drop three times.
- Bake in a 350-degree preheated oven for one hour (less for loaf pans) or until cake tester or toothpick comes out clean.
- Options:.
- If you can find nut meal or finely ground nuts you can add them to the cake batter along with the flour mixture and eliminate the chopped nuts. I have not tried this, but I am sure you can add grated chocolate or mini-chips to the middle of the cake.
Nutrition Facts : Calories 420.5, Fat 20.2, SaturatedFat 5.2, Cholesterol 46.2, Sodium 185.9, Carbohydrate 53.7, Fiber 1.6, Sugar 25.8, Protein 7.5
More about "bopka this is my mothers recipe and her spelling or babka"
CHOCOLATE BABKA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MY MOTHER’S RECIPES - TREKBOOK.IN
From trekbook.in
MY MOTHER'S RECIPES BOOK: BLANK RECIPE BOOK TO WRITE IN YOUR …
From amazon.ca
Author Kitty PolkaFormat Paperback
QUICK: GET THIS BABKA OUT OF THE HOUSE ... - REAL BAKING WITH ROSE
From realbakingwithrose.com
BOPKA (THIS IS MY MOTHER’S RECIPE AND HER SPELLING) OR BABKA*
From plain.recipes
HOW TO MAKE BABKA | ALLRECIPES
From allrecipes.com
BOPKA (THIS IS MY MOTHER’S RECIPE AND HER SPELLING) OR BABKA*
From recipenode.com
MARTHA STEWART - MARTHA'S FAMILY RECIPE FOR BABKA SWEET BREAD
From facebook.com
HOLIDAY BABKA (MOTHER'S POLISH BREAD) - RECIPE - COOKS.COM
From cooks.com
POLISH BABKA - BAKE FROM SCRATCH
From bakefromscratch.com
POLISH BABKA BREAD {CELEBRATING OUR HERITAGE SERIES}
From familytabletreasures.com
MY MOTHER’S RECIPE BOOK – A FELLOWSHIP OF FRIENDS
From dimrost.nl
WHAT IS BABKA? | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
HOLIDAY BABKA (MOTHER'S POLISH BREAD) RECIPE - COOKEATSHARE
From cookeatshare.com
CHEESE BABKA - POLISH HOUSEWIFE
From polishhousewife.com
THE BEST CHOCOLATE BABKA RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
POLISH BABKA - A FAMILY FEAST®
From afamilyfeast.com
CHOCOLATE BABKA - THE PIONEER WOMAN
From thepioneerwoman.com
BABKA - COUNTRY LIVING
From countryliving.com
EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)
From polishhousewife.com
REMEMBERING MY MOTHER THROUGH HER RECIPES - YAHOO.COM
From yahoo.com
MY MOTHER'S ULTIMATE CHOCOLATE BABKA | THE NOSHER
From myjewishlearning.com
GIVE ME MY BABUSHKA’S COOKING | THE HAPPY WONDERER - ELLEN B.
From happywonderer.com
'THE GREAT BRITISH BAKING SHOW': WHAT IS CHOCOLATE BABKA?
From decider.com
MY MOTHER'S PHILIPPINE RECIPES - GOOGLE BOOKS
From books.google.com
BABKA – MY WORD!
From winterthyme.blog
TRADITIONAL POLISH EASTER BABKA CAKE [RECIPE!} | POLONIST
From polonist.com
COOKING MY MOTHER'S RECIPE - FOOD NEWS
From foodnewsnews.cc
WHAT IS BABKA CAKE AND HOW TO BAKE IT AT HOME? - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY LEMON CHEESE BABKA — MEIKE PETERS | EAT IN MY KITCHEN
From meikepeters.com
METKUT (मेतकुट) – MY MOTHER’S RECIPE IN HER OWN HANDWRITING
From trekbook.in
MY MOTHER’S COOKBOOK – RECIPES FOR NOSTALGIA | ROBIN STOREY
From storey-lines.com
MOTHER'S DAY BRUNCH IDEA: CINNAMON BABKA - WEST OF THE LOOP
From westoftheloop.com
LINK HERE RECIPES FROM MY MOTHER S KITCHEN ON …
From kg.guruastrolog.ru
POLISH BABKA | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPES FROM MY MOTHER
From parked-dvl.zoneedit.com
BABKA - WIKIPEDIA
From en.wikipedia.org
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