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.
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)
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
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
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.
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 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.
POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY
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
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
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
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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