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Babka Wielkanocna
Polish Easter Bread
A rich, brioche-like yeast bread, traditionally baked for Easter. It's often studded with raisins and candied citrus peel, offering a slightly sweet and aromatic flavor profile.
🧂 Ingrediënten
- 4.25 cups All-purpose flour
- 1 packet (2.25 tsp) Dry yeast
- 0.25 cup (110°F) Warm water
- 0.75 cup Butter, softened
- 0.75 cup Granulated sugar
- 0.5 tsp Salt
- 1 cup Milk, scalded
- 1 tsp Vanilla extract
- 3 Large eggs
- 1 cup Golden raisins
- 2 tbsp Lemon zest
- 2 tbsp Orange zest
- 1 tbsp Butter, for greasing pan
- 2 tbsp Dry breadcrumbs, for pan
- 0.5 cup Powdered sugar, for dusting
👨🍳 Instructies
- 1
In a small bowl, combine raisins with rum or brandy to soak for at least two hours (or microwave for 45 seconds to speed up). Drain before using, reserving liquid for glaze if desired.
- 2
In a small bowl, combine yeast with warm water and a pinch of sugar. Let sit until foamy, about 5-10 minutes.
- 3
In a large bowl, cream together softened butter, sugar, and salt. Beat in eggs one at a time until well combined.
💡 Pro Tips: Ensure butter is truly softened for best creaming. - 4
Add scalded milk (cooled to lukewarm), vanilla extract, and the foamy yeast mixture to the butter mixture. Mix until combined.
- 5
Gradually add flour, lemon zest, and orange zest, mixing until a soft, sticky dough forms. Stir in the soaked and drained raisins.
💡 Pro Tips: The dough will be quite sticky, which is normal for this rich bread. - 6
Grease a Bundt pan or tube pan generously with butter and coat with breadcrumbs. Spoon the dough into the prepared pan.
- 7
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it has nearly reached the top of the pan, about 60-90 minutes.
- 8
Preheat oven to 350°F (175°C). Bake the babka for 45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- 9
Let the babka cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving.
💡 Pro Tips
- ✓For an optional glaze, whisk together reserved raisin soaking liquid with powdered sugar until smooth and drizzle over the cooled babka.
- ✓Ensure all ingredients are at room temperature for the dough to incorporate properly.
- ✓The dough is intentionally sticky; avoid adding too much extra flour, which can make the bread dense.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add chopped candied citrus peel along with the raisins.
- Incorporate chopped almonds or other nuts into the dough.
- For a less sweet version, reduce the sugar slightly.