Easter Babka Recipes

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EASTER BREAD, OR UKRAINIAN BABKA



Easter Bread, or Ukrainian Babka image

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

1 cup of butter
2 cups of milk
3/4 cup of white sugar
1 cup of cold water (( I add ice))
1/2 cup of warm water
1 teaspoon sugar
2 tablespoons of traditional yeast
6 large egg yolks
1/2 teaspoon turmeric ( (or saffron))
2 teaspoons of salt
8-9 cups of flour
2 cups of raisins
7 small coffee tins
One beaten egg to brush the tops with

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

EASTER BABKA



Easter Babka image

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

2 cups milk
1/2 pound (2 sticks) unsalted butter, plus more for bowl
2 envelopes (2 tablespoons) dry yeast
1/4 cup warm water
4 large eggs
4 large egg yolks
1 cup sugar
1 teaspoon salt
Zest of 2 oranges
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur
9 cups sifted unbleached flour, plus more for work surface
1 cup slivered almonds, chopped
1 cup raisins
1 cup golden raisins
3 tablespoons confectioners' sugar (optional)
1 1/4 cups confectioners' sugar mixed with 1/4 cup lemon juice and 1 teaspoon water, for glaze

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.

UKRAINIAN EASTER BABKA



Ukrainian Easter Babka image

Ukrainian babka is a favorite slightly sweet yeast bread usually served at Easter. Learn how to make it easily with this traditional recipe.

Provided by Barbara Rolek

Categories     Bread

Time 1h20m

Number Of Ingredients 18

For the Sponge
1 cup milk
1/3 cup all-purpose flour
2 teaspoons sugar
1/2 cup water (lukewarm)
3 (1/4-ounce) packages active dry yeast
For the Dough
10 large egg yolks (room-temperature)
2 large eggs (room-temperature)
1 teaspoon salt
1 cup sugar
8 ounces butter (melted)
2 teaspoons vanilla extract
1 tablespoon lemon zest (grated)
6 cups all-purpose flour
Optional: 1 cup raisins (light or dark)
1 large egg (room-temperature)
2 tablespoons milk (or water, room-temperature)

Steps:

  • Gather the ingredients.
  • Scald the milk and cool it to 110 F.
  • Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
  • In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
  • Transfer the yeast mixture to the milk-flour paste, mixing well.
  • Cover with plastic wrap and let rise until light and bubbly.
  • Gather the ingredients.
  • In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
  • Add 1 cup sugar and continue beating until light.
  • Beat in the butter, vanilla, and lemon zest .
  • Add the sponge to this mixture and mix well.
  • Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
  • Knead in the optional raisins.
  • Cover with greased plastic wrap and let rise until doubled.
  • Punch down dough, knead a few times, and let it rise again.
  • Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
  • Cover with greased plastic wrap and let rise until tripled.
  • Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
  • Heat oven to 375 F.
  • Bake babkas 10 minutes.
  • Then lower temperature to 325 F and bake 30 minutes.
  • Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
  • Remove from the oven and let stand in the pan for 10 minutes.
  • Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
  • If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
  • Serve and enjoy!

Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 130 mg, Sugar 6 g, Fat 7 g, ServingSize 3 babkas (36 servings), UnsaturatedFat 0 g

BABKA WIELKANOCNA: EASY POLISH EASTER BABKA



Babka Wielkanocna: Easy Polish Easter Babka image

This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.

Provided by Barbara Rolek

Categories     Dessert     Cake

Time 2h45m

Number Of Ingredients 17

For the Cake:
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (no hotter than 110 F)
6 ounces salted butter (cold)
3/4 cup sugar
1/2 teaspoon salt
1 cup scalded milk
1 teaspoon vanilla
3 large eggs (room-temperature, beaten)
4 1/4 cups flour (all-purpose)
Optional: 2 tablespoons lemon zest
1/2 to 1 cup raisins (light or dark)
Optional: confectioners' sugar
For the Optional Icing:
2/3 cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon boiling water

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

BABKA



Babka image

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

2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins

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.

UKRAINIAN COUNTRY BABKA



Ukrainian Country Babka image

This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.

Provided by Olga D

Categories     Bread     Yeast Bread Recipes     Egg

Time 1h20m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
½ cup lukewarm water
2 (.25 ounce) packages active dry yeast
1 cup milk, scalded and cooled
1 cup all-purpose flour
6 eggs
1 teaspoon salt
1 cup white sugar
1 cup butter, melted
2 tablespoons lemon zest
5 ½ cups bread flour
1 cup raisins

Steps:

  • In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
  • In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume.
  • Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
  • Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.

Nutrition Facts : Calories 317 calories, Carbohydrate 34 g, Cholesterol 135.3 mg, Fat 18.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 10.8 g, Sodium 347.9 mg, Sugar 18.6 g

BABKA I



Babka I image

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

2 cups milk
½ pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
½ cup warm water (110 degrees F/45 degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 ½ cups dried currants
1 ½ cups raisins
1 ½ cups golden raisins
1 cup chopped slivered almonds
1 cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

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 BABKA WITH ICING



Easter Babka With Icing image

Make and share this Easter Babka With Icing recipe from Food.com.

Provided by ElaineAnn

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 (1/16 ounce) envelope dry yeast
1/2 cup light cream or 1/2 cup half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon lemon rind, grated
1 tablespoon butter, melted
1/4 cup raisins
1/2 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice

Steps:

  • Dissolve yeast in cream.
  • Combine with half the sugar and flour and let double in size.
  • Add all the remaining ingredients except the raisins and knead until smooth.
  • Add raisins, while continuing to knead.
  • Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
  • Bake at 350° for 35 to 40 minutes. When cool, remove from pan.
  • Mix icing ingredients well and drizzle over babka.

Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 62, Sodium 29.3, Carbohydrate 29.4, Fiber 0.7, Sugar 12.5, Protein 4.2

EASTER BABKA



Easter Babka image

A cake-like fruit and nut bread that is a tradition of a Polish Easter. The rest of the year, my grandmother would make a similar bread with just raisins and no frosting. Note the the prep time includes rising times. Recipe by request

Provided by Lorac

Categories     Yeast Breads

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup milk
3 cups flour
1/4 cup lukewarm milk
2 compressed yeast cakes (or 2 pkgs. dried)
1/2 cup sugar
1 tablespoon sugar
2 teaspoons salt
15 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup chopped almonds
1/3 cup chopped citron
1/3 cup chopped orange rind
1/3 cup chopped lemon rind
1/2 cup melted butter
breadcrumbs
1 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice
1 tablespoon water

Steps:

  • Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
  • Cool.
  • Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
  • Add to the cooled flour mixture and beat well.
  • Let rise until double in bulk (30 minutes).
  • Add salt to eggs yolks and beat until thick and lemon colored.
  • Add sugar, vanilla and almond extract and continue to beat.
  • Add to sponge (flour-yeast mixture), add remaining flower.
  • Knead for ten minutes.
  • Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
  • Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes).
  • Punch down and let rise again (60 minutes).
  • Punch down.
  • Butter a fluted tube pan and sprinkle with bread crumbs.
  • Fill with dough to cover 1/3 of the pan.
  • Let rise 1 hour* and bake at 350°F for 50 minutes.
  • Cool and decorate with lucre.
  • Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
  • Note- rising times are approximate.
  • Keep dough covered in a warm place free from drafts.

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From polishhousewife.com


BABKA AUTHENTIC RECIPE | TASTEATLAS
In the meantime, mix the egg yolks with the remaining sugar until foamy. 3. Stir in the risen yeast mixture and the remaining flour. Mix until the dough becomes airy and filled with bubbles. 4. Add candied peel and melted butter spoon by spoon and combine. 5. Grease the babka pan and sprinkle it with breadcrumbs. 6.
From tasteatlas.com


EASTER BABKA - BALTIMORE STYLE
2021-03-31 Cover mold with a piece of plastic wrap and allow dough to rise, about 60 minutes. Preheat oven to 350 degrees, with a rack in the center of the oven, 15 minutes before the end of the dough rising time. Transfer mold to oven. Bake for 38 to 45 minutes, or until a cake tester, when inserted into the middle of the babka, comes out clean.
From baltimorestyle.com


TRADITIONAL POLISH SANDCAKE BABKA [RECIPE!] | POLONIST
2021-03-14 4 eggs, medium 1 stick (4 oz, 115-125 g) butter ¾ cup (150 g) sugar 1 cup (4.25 oz, 120 g) flour ¾ cup (4.25 oz, 120 g) potato flour 1 flat tsp baking powder 3 tbsp light cream (18-30% fat) Beans of 1/2 vanilla pod; substitute with 1 tsp of vanilla extract salt grated zest of 1 lemon butter and breadcrumbs, to grease and dust the mold
From polonist.com


POLISH EASTER BABKA - THE WHOLE CROWE
2020-04-09 Combine yeast packet, 1 cup of the milk, 1 cup of the flour into a medium bowl and mix well. Set aside to rise in a warm place for an hour. After the yeast mixture has risen, cream together the butter and sugar in a stand mixer. Once creamed add …
From thewholecrowe.com


RUSSIAN EASTER BREAD AND POLISH BABKA RECIPES - DELISHABLY
4 eggs 1 cup golden raisins 2 tablespoons grated orange or lemon peel (fresh) 6 cups unsifted flour Instructions Follow instructions for mixing, kneading and rising bread as for the Russian Easter bread. This will make two nice round loaves that you can bake in a cake pan or a springform pan. Bake at 350°F for about 45–50 minutes.
From delishably.com


12 DELICIOUS POLISH EASTER RECIPES | KEY TO POLAND
Polish Easter Recipes. 1. 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. It is commonly served in żurek (see next recipe) or eaten on the side.
From keytopoland.com


UKRAINEAN BABKA/ PASKA/ EASTER BREAD RECIPE - CHEF'S PENCIL
2021-03-11 Beat the egg yolks and whole eggs together with the salt; gradually add 1 cup of sugar and continue beating until thick and light. Beat in the butter, vanilla, lemon zest, orange zest and juice, brandy, buckwheat honey, nutmeg, cinnamon, and milk powder. Combine the mixture with the risen sponge mix and again mix well.
From chefspencil.com


POLISH BABKA - A FAMILY FEAST®
2018-08-22 In a small bowl, combine water and yeast. In a medium bowl, combine eggs, egg yolks, sugar and salt. Using an electric mixer or by hand whip for about three minutes or until the mixture turns pale. To the egg mixture, add nutmeg, both extracts, both zests and orange liquor and stir to combine.
From afamilyfeast.com


14 TRADITIONAL POLISH EASTER RECIPES
14 Polish Easter Dishes 1. Biała kiełbasa 2. Deviled Stuffed Eggs 3. Żurek 4. Galaretka z Kurczaka 5. Sałatka Jarzynowa 6. Babka 7. Baranek Wielkanocny 8. Śledź 9. Makowiec 10. Chrzan 11. Pasztet z Kurczaka 12. Sernik 13. Haluski 14. Mazurek Final Words 1. Biała kiełbasa No Polish Easter dinner is complete without their specially made sausage.
From polka-deli.com


SWEET BABKA EASTER BREAD INSTRUCTIONAL RECIPE VIDEO - YOUTUBE
Celebrate Easter with our Sweet Babka Easter Bread recipe. This traditional Eastern European sweet yeast bread can be served with breakfast, dinner, or even ...
From youtube.com


SWEET CHEESE BABKA TASTIEST RECIPE
2022-02-07 Assemble the Cheese Babkas. Divide the dough in half. Put one half of the dough on a floured surface and roll it in a square around 16 inches. Spread half of the filling on top and leave 1 inch from the edge of the dough. Then fold the edges over in order to keep the filling in. Start to carefully roll the dough, from the furthest edge, move ...
From edelweissbakeryfl.com


POLISH BABKA EASTER RECIPE | KITCHN
2020-01-21 Make the babka: Melt the butter in a small saucepan over low heat. Add the cream, lemon zest, and vanilla and stir to combine. Set aside to cool to room temperature while you start the dough. Place the bread flour, water, and yeast in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until fully combined, 2 to 3 minutes.
From thekitchn.com


RECIPES WITH JULIE VAN ROSENDAAL: EASTER BREADS | CBC NEWS
2022-04-14 Dough: ¾ cup milk, warmed; 2 tsp active dry yeast; 1/3 cup packed brown sugar; 3 cups all-purpose flour (plus about ¼ cup extra for hot cross buns)
From cbc.ca


EASTER BABKA RECIPES
How to make babka (polish easter bread) mix 3/4 cup flour and yeast. Step 1, in a saucepan, heat milk. Measure 2 cups flour onto piece of waxed paper. While bread is baking, make the syrup. Easy easter polish babka recipe mastercook. In a small bowl, combine water and yeast.
From therecipeshack.com


POLISH YEAST BABKA WITH RAISINS {BABKA DROżDżOWA Z RODZYNKAMI}
2019-04-09 Place yeast, warm milk and sugar and 1/2 cup of flour in a mixing bowl and mix until dissolved. Cover and set aside for 15 min in a warm spot in the kitchen. Place raisins in a small bowl and add water (or alkohol). Melt butter and set aside to cool. Right before step 4, place raisins on a strainer and add corn starch.
From polishyourkitchen.com


BABKA UKRAINIAN EASTER BREAD (BREAD MACHINE)- FOOD MEANDERINGS
2017-04-06 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.
From foodmeanderings.com


POLISH EASTER BABKA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TRADITIONAL BABKA RECIPE: EASY POLISH EASTER BABKA WIELKANOCNA
2022-03-15 What You’ll Need to Bake Polish Easter Babka Ingredients 1 cup raisins Rum or brandy 1 pack of dry yeast ¾ cup of sugar ¼ cup of warm water ¾ cup of melted butter 4 ½ cups of flour 2 tablespoons of orange or lemon zest 3 eggs (we’re using eggs instead of egg yolks) 1 tablespoon of vanilla essence ½ teaspoon of salt 1 cup of warm milk
From polka-deli.com


EASTER BABKA | THEBROOKCOOK
2015-04-07 1 T lemon zest. 2 3/4 to 3 cups all-purpose flour. 1/2 cup raisins. Make the sponge: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened. Combine with the lukewarm milk and 1/2 cup flour. Beat well, cover, and allow to rise in a warm place until light and bubbly.
From thebrookcook.wordpress.com


POLISH BABKA RECIPE (NO YEAST) - EVERYDAY HEALTHY RECIPES
2022-04-12 How to make Polish babka: step-by-step 1. Preheat the oven to 325 F/ 170 C/ fan 160 C/ gas mark 3. Grease your cake pan thoroughly (with butter or margarine) and coat with almond flour or breadcrumbs. Turn the pan upside down …
From everydayhealthyrecipes.com


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