Babka

Submitted by Lorac

"An easier and quicker version of Easter Babka. Denser more cake-like and less complicated if you haven't made bread without a machine. Add the Lucre from the Easter version for a sweeter presentation. Posted by request."

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• Serves: 12

ingredients

• 1⁄2 cup sugar
• 1⁄2 cup butter
• 1 1⁄4 cups milk, scalded
• 2 compressed yeast cakes or (1/16 ounce) envelopes active dry yeast
• 5 cups flour
• 1 teaspoon salt
• 4 large eggs
• 1 tablespoon freshly grated orange rind
• 1 tablespoon freshly grated lemon rind
• 1⁄2 cup almonds, chopped
• 1 cup raisins
• breadcrumbs

directions

1. Scald milk and pour over sugar and butter, Cool.
2. Dissolve yeast in a little of the milk mixture and add back to the rest of the milk mixture Add 1/2 of the flour and beat well.
3. Add salt to the eggs and beat until thick.
4. Add eggs to the flour mixture and mix well.
5. Add remaining ingredients and knead for 15 minutes.
6. Cover and let rise in a warm place free from drafts until doubled in bulk (about 60 minutes.) Place in a well greased tube pan, sprinkled with breadcrumbs and bake at 350°F for 45 minutes.

Reviews

[Evelyn L Jepson]

I'd be leaving out the almonds, as I have a nephew that is extremely allergic to Almonds.

 

[Jezski]

A foolproof recipe! I only made a half recipe and adjusted it to make in a bread machine: that worked well. My mistake was using just 1 babka tube pan, 8" in diameter; there was actually enough dough for 2! It rose really high, was very light and airy. I think it could be a little sweeter but I didn't use the powdered sugar on top; that would help. A glaze would be good too. Also I used vanilla, almond flavoring and a little rum instead of grated rind; I was looking for the flavor that my Polish Mom's babka had. Instead of sprinkling the pan with breadcrumbs, I used sliced almonds. Certainly a keeper. Thanks, Lorac, I will make it again. . . . Janet

 

[OddSpirit]

This is the same recipe that has been passed down for at least 3 generations in my family. Every Easter, this bread would be on the table awaiting the blessing from the neighborhood priest. Even today, it's not Easter without a breakfast of hard boiled eggs, kielbasa, and babka.

 

[Vino Girl]

This was so much fun to make, and very very very delicious. I only made half a recipe and I baked it in a 1.5 Liter Pyrex bowl for 30 minutes. I am sure a traditional loaf pan would also be fine, I just thought a round loaf would be more attractive. I did also make your Lucre. The Polish bakery in town here covers its babka with a liberal coating of powdered sugar, so I dusted a little of that on as well. We loved the citrus flavor, the almonds... Everything. I would not change a thing. I am not Polish but I live in a tiny town that was settled by Polish immigrants. Even today it is so steeped in heritage that I have become very interested in Polish tradition, including cooking. Thank you for posting this so I could learn a little more. I will make this again soon!