BABKA I
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
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
POLISH EASTER BREAD - BOBKA
We attended a Russian Orthodox Church while living in Boston and I collected many great recipes over these years. My friend Athanasia gave me this recipe which was her mother's in Poland. This was always a favorite with my children! I wish I had some great pictures to post of some of these special, beautiful Easter dishes. Watch for more...
Provided by sassafrasnanc
Categories Yeast Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Measure 2 cups flour onto piece of waxed paper.
- Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
- Melt butter and add lukewarm milk.
- Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
- Add 4 egg yolks and 1 more cup of flour.
- Beat at medium speed 2 minutes or until think and elastic.
- Gradually stir in last cup of flour with wooden spoon, making a soft dough.
- Cover and let rise until double.
- Stir in raisins and lemon rind.
- Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
- Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
- Sprinkle almonds over the top and let rise for one hour uncovered.
- Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.
Nutrition Facts : Calories 344.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 93.1, Sodium 289.3, Carbohydrate 52.1, Fiber 2.1, Sugar 15.8, Protein 7.5
CHEESE-FILLED EASTER POLISH BREAD (BABKA)
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
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
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