Easter Babka

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"This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays. The original recipe called for the use of 1 fresh cake yeast, but active dry yeast may be substituted, this bread is good with both fresh cake yeast and active dry yeast, but the fresh yeast is better in this instance because there is a slower rise and a this makes a more flavorful result. Makes two 9x5 l loaves"

Original recipe yields 16 servings


  • Serving Size: 1 (101.7 g)
  • Calories 278.9
  • Total Fat - 7.6 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 43.8 mg
  • Sodium - 232.3 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 15.2 g
  • Protein - 6.1 g
  • Calcium - 42.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm.

Step 2

Stir the dry yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.

Step 3

Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough. Note: The kneading attachment of an electric mixer for 12 minutes.

Step 4

Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).

Step 5

Punch down dough. Cover and let rise again. Punch down again.

Step 6

Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.

Step 7

Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.

Step 8

Bake at 350°F 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.

Tips & Variations

  • Two 9x5 inch pans

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