Polish Easter Bread Bobka Recipes

EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)

Steps:

• Place the raisins in a small bowl and cover with rum, soak for two hours or warm in microwave for 45 seconds to speed up the process
• Add yeast to a small bowl or cup and cover with warm water, it should become foamy
• Cream butter, sugar, and salt
• Add milk and vanilla, mix until mixture cools
• Mix in eggs and yeast mixture, then flour
• Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)
• Butter bundt pan and sprinkle with unseasoned dry breadcrumbs
• Add batter to pan, cover and let rise until almost to the top of the pan
• Preheat oven to 350 F
• Bake for 40 - 45 minutes, internal temp should be at least 190.
• Cook 10 minutes before removing from pan, and cool
• Dust with powdered sugar or drizzle with glaze

CHEESE-FILLED EASTER POLISH BREAD (BABKA)

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.

POLISH EASTER BREAD - BOBKA

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.

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.

BABKA I

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.

POLISH EASTER BREAD

Steps:

• Beat butter and sugar in large bowl until blended.
• Beat in egg yolks until well blended.
• Dissolve yeast in warm water.
• Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
• Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
• Stir in raisins.
• Cover; let rise in warm place until double, about 1 1/2 hours.
• Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
• Cover; let rise until double, about 1 hour.
• Heat oven to 350 degreesF
• Bake until bread is golden brown, 35 to 40 minutes.
• Cool 5 minutes.
• Remove from pan; cool completely.
• Sprinkle with confectioners sugar if desired.

EASTER BABKA

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.