Easy Polish Easter Babka Babka Wielkanocna Recipes

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.

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.