Polish Babka Cake Recipes

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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 (POLISH MARBLE CAKE)



Babka (Polish Marble Cake) image

A very light marble cake with a slight sweetness. Perfect for breakfast or served with vanilla ice cream for dessert.

Provided by foolwithflour

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 1h

Yield 16

Number Of Ingredients 12

cooking spray
1 tablespoon bread crumbs
4 eggs, separated
1 cup confectioners' sugar
½ cup unsweetened applesauce
¼ cup margarine
1 cup almond flour
1 cup rye flour
1 tablespoon baking powder
¾ cup warm milk, divided
⅔ cup raisins
2 teaspoons cocoa powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray and coat with bread crumbs.
  • Combine egg yolks, confectioners' sugar, applesauce, and margarine in a large bowl; beat with an electric mixer until light and fluffy. Mix in almond flour, rye flour, and baking powder slowly. Stir in all but 2 tablespoons of the milk into the batter.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter. Fold in raisins.
  • Pour most of the batter into the prepared pan, reserving 3/4 cup batter in the bowl. Add reserved 2 tablespoons milk and cocoa powder to the bowl; stir until smooth. Drizzle over the batter in the pan. Trace over the batter with a spatula to create a marbled effect.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 172 calories, Carbohydrate 21.5 g, Cholesterol 47.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 150.6 mg, Sugar 13.1 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.

POLISH BABKA WITH OPTIONAL CHEESE FILLING



Polish Babka With Optional Cheese Filling image

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

1/4 ounce dry yeast
1/4 cup lukewarm water
10 tablespoons soft butter
1/2 cup sugar
1 teaspoon salt
4 egg yolks, room temperature
1 lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
5 cups flour, sifted
1 cup milk, scalded and cooled to lukewarm
1 cup white raisins or dried cherries, or
1 cup dried cranberries (soaked in hot apple juice for 15 minutes and drained)
1/3 cup fine unseasoned breadcrumbs
1 egg yolk, beaten
2 tablespoons water
1/4 cup sliced almonds
12 ounces cream cheese, softened
1/3 cup sugar
1 egg yolk
1 lemon zest
1 pinch saffron (added to the warm water above) (optional)

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



Easter Babka image

This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.

Provided by Martha Stewart

Categories     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.

POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY



Polish Babka, Robert Strybel, No-Knead, Easy image

A part of our Polish Christmas Eve Wilia. Very easy, no kneading. This is Robert Strybel's (Warsaw correspondent for the Polish News) recipe for an easy yeast-raised Babka. It has a solid, yet airy, bread-like texture and lemony taste. From start to finish, this may take up to 3-1/2 hours. A long recipe because of the very detailed instructions, but quite simple. I've tried many Babka recipes; so far this is the one I like best.

Provided by Jezski

Categories     Yeast Breads

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 14

4 1/4 cups flour
1 teaspoon salt
1 (1/4 ounce) package dry yeast
3/4 cup granulated sugar
3/4 cup unsalted butter
1 cup milk (very hot)
1/2 cup dried fruit or 1/2 cup nuts
2 tablespoons grated lemon peel (if you like lemon)
3 eggs (whole)
1 teaspoon vanilla extract
icing
2 tablespoons lemon juice
2/3 cup confectioners' sugar
1 tablespoon water (boiling)

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.

Nutrition Facts : Calories 468.6, Fat 16.8, SaturatedFat 9.9, Cholesterol 103.5, Sodium 269.8, Carbohydrate 71.3, Fiber 2, Sugar 27.6, Protein 8.8

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 polishfoodies.com


MAGDALENA ROZE'S POLISH BABKA BUNDT CAKE RECIPE - AUSTRALIAN EGGS
Preheat the oven to 170 degrees conventional (or 150 fan forced). Grease a 10 cup Bundt tin with butter, taking care to coat every curve and crevice, and dust with breadcrumbs. Beat the eggs and sugar in a stand mixer on medium speed for around 10mins until pale and creamy. Meanwhile melt the butter in a small saucepan and set aside to cool.
From australianeggs.org.au


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


BEST POLISH BABKA RECIPE - IHAVENET.COM
Set aside to cool. In a large bowl, beat egg yolks with sugar until light and fluffy (use a kitchen mixer with a whisk attachment if you can). Add salt and vanilla. Add flour, 1 cup at a time, alternately with cooled milk-butter mixture (switch to dough hook). After you have added 4 cups of flour, add the cooled milk-yeast mixture from earlier.
From ihavenet.com


POLISH BABKA (EASTER YEAST BABKA WITH RAISINS) - EVERYDAY DELICIOUS
2022-03-04 How to make Polish babka step by step. STEP 1: Add the raisins and rum into a small bowl. Stir the raising with rum for a minute so they absorb as much rum as possible then pour boiling water over to cover the raisins. Set aside. STEP 2: Add 8 tablespoons butter (115g) into a medium saucepan and heat until melted.
From everyday-delicious.com


PONCZOWA: POLISH RUM-SOAKED BABKA RECIPE - THE SPRUCE EATS
2019-08-04 Bake the Babka. Place rack in the middle of oven and heat to 325 F. Coat a large babka pan or 10-inch Bundt pan (or 2 smaller pans) with cooking spray and fill with batter. Cover and let rise in a warm place for 20 minutes. Bake 30 minutes. Allow to cool 15 minutes and then invert onto a wire rack to cool completely.
From thespruceeats.com


RECIPE: POLISH EASTER BABKA - FOOD NEWS
Babka Wielkanocna: Easy Polish Easter Babka. How to Make Babka (Polish Easter Bread) Mix 3/4 cup flour and yeast. Mix milk and margarine in a sauce pan till warm and pour into a bowl. Add remaining dry ingredients and beat for 2 mins with an electric hand mixer. Add eggs one at a time and flour, little by little to make a thick batter. Then ...
From foodnewsnews.com


BABKA RECIPE (MY GRANDMA’S POLISH POUNDCAKE) | OUT RUNNING
2013-12-31 1 cup sour cream. Cream together the sugar and butter. Add dry ingredients and blend until crumbly. Beat the eggs with a fork and add them slowly to the mixture and you blend (or add eggs one at a time). Add the sour cream and extracts and blend until you get a smooth creamy batter. Use an angel food cake pan (do not use a bundt pan, it won’t ...
From outrunningblog.wordpress.com


POLISH BABKA | KING ARTHUR BAKING
2012-03-25 Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F. While the babka is baking, prepare rum syrup. Place the following in a small saucepan: 1/2 cup (99g) granulated sugar. 1/4 cup (57g) water. 1 to 2 tablespoons (14g to 28g) rum.
From kingarthurbaking.com


POLISH BABKA RECIPE (NO YEAST) - EVERYDAY HEALTHY RECIPES
2022-04-12 2. Combine the flour with the potato starch, baking powder and salt and stir thoroughly using a whisk or fork. Set aside. 3. Beat together the sugar and eggs (on high) for 7-8 minutes or until pale, thick and fluffy. 4. Slowly pour in the oil and beat (on low) until thoroughly incorporated. Add the vanilla extract. 5.
From everydayhealthyrecipes.com


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