Polish Easter Bread Bobka
Delight your taste buds with Polish Easter Bread Babka, a cherished holiday treat that combines rich tradition with irresistible flavor. This golden, soft bread boasts a pillowy texture enhanced by sweet raisins folded into the dough and topped with a luscious lemon-infused glaze that adds a zesty finish. Perfectly risen and baked to perfection, Babka’s mildly sweet profile and buttery aroma make it an ideal centerpiece for your Easter table or any festive gathering. Crafted with simple pantry staples like all-purpose flour, milk, eggs, and yeast, this recipe highlights classic techniques such as kneading and proofing to create its signature light, airy crumb. Whether served sliced with your morning coffee or savored as a dessert, Polish Easter Babka is a time-honored tradition that brings warmth and joy to your home. Keywords: Polish Babka, Easter bread recipe, traditional holiday baking, sweet raisin bread, homemade bread with glaze.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Fresh lemon juice
Instructions
In a small saucepan, heat the milk over medium-low heat until just warm to the touch (about 110°F/43°C). Remove from heat and sprinkle the active dry yeast over the milk. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine 4 cups of flour, granulated sugar, and salt. Mix well.
Add the milk and yeast mixture to the bowl, followed by the eggs, vanilla extract, and softened butter. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface or with a stand mixer using a dough hook for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add the remaining 1/2 cup of flour, one tablespoon at a time, until it comes together.
Fold in the raisins until evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Punch down the dough and transfer it to a greased bundt pan or a loaf pan, spreading it evenly. Cover again and let rise for another 45 minutes to 1 hour, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, heavy cream, and lemon juice until smooth. Drizzle the glaze over the cooled bread.
Slice and serve the Polish Easter Bread Babka. Enjoy!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 763.2 g | 278% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 333.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 523 mg | 40% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1918 mg | 41% | |
*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.
