Polish Easter Babka Recipe Recipe For Banana

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CHEESE-FILLED EASTER POLISH BREAD (BABKA)



Cheese-Filled Easter Polish Bread (Babka) image

This is a delicious sweet bread with a swirl of orange and vanilla-flavored cheese. It is easy to make and too easy to eat. We will enjoy it this Easter and I hope you enjoy it too! Eat one loaf for Easter and freeze the other for later.

Provided by Ellen Bancroft Ziegler

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 3h55m

Yield 24

Number Of Ingredients 19

⅓ cup white sugar, divided
2 tablespoons warm water (110 degrees F (43 degrees C))
3 ⅓ teaspoons active dry yeast
⅔ cup milk
6 tablespoons butter, softened
2 egg yolks, beaten
⅔ teaspoon salt
3 ⅓ cups all-purpose flour
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 egg yolks
1 tablespoon orange liqueur (such as Grand Marnier®)
½ orange, zested
1 teaspoon vanilla extract
½ cup white sugar
6 tablespoons all-purpose flour
¼ cup cold butter, cubed
½ cup thinly sliced almonds
1 egg white, beaten

Steps:

  • Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
  • Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
  • Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
  • Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
  • Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
  • Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
  • Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
  • Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 32.1 g, Cholesterol 78.2 mg, Fat 16.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 9.6 g, Sodium 188.7 mg, Sugar 16.1 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

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.

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



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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