Polish Babka Robert Strybel No Knead Easy
Indulge in the delightful simplicity of the Polish Babka Robert Strybel No Knead Easy recipe, a perfect nod to classic Eastern European baking with a modern, hassle-free twist. This soft, buttery babka is infused with the rich flavors of vanilla and a hint of sweetness from granulated sugar, with optional bursts of juicy raisins for added texture. The no-knead method makes this recipe approachable for bakers of all skill levels, while a long rise ensures a tender, airy crumb. Baked golden in a bundt or babka pan and finished with a dusting of confectioners' sugar, this elegant treat is perfect for holiday gatherings or as a sweet indulgence with coffee. With just a few simple steps and straightforward ingredients, this easy Polish babka brings a touch of tradition to your table—without the effort!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Whole milk
- 1 stick Unsalted butter
- 0.75 cup Granulated sugar
- 3 pieces Large eggs
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2.25 teaspoons Active dry yeast
- 0.25 cup Lukewarm water
- 0.5 cup Raisins (optional)
- 0.25 cup Confectioners' sugar (for dusting)
Instructions
In a small bowl, combine the lukewarm water and active dry yeast. Let it stand for 5-10 minutes until the yeast is dissolved and foamy.
In a medium saucepan, heat the milk and butter over low heat until the butter is just melted. Remove from heat and allow the mixture to cool to lukewarm.
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, beat the eggs and vanilla extract together. Stir in the cooled milk and butter mixture.
Pour the egg mixture into the dry ingredients and add the yeast mixture. Stir until just combined. The dough will be soft and sticky.
If using raisins, gently fold them into the dough.
Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm spot for about 1.5 hours, or until doubled in volume.
Preheat your oven to 350°F (175°C). Grease a standard bundt pan or babka pan generously with butter or cooking spray.
Stir the risen dough gently to deflate it, then transfer it to the prepared pan. Smooth the top with a spatula.
Bake the babka in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once completely cooled, dust the babka with confectioners' sugar before serving.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 24.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
