Babka(Polish Sweet Bread)
A rich Polish sweet bread filled with raisins, flavored with citrus zest, perfect for festive occasions or as a delightful breakfast treat.
Ingredients
Instructions
- Dissolve the yeast in lukewarm water and add sifted flour. Mix thoroughly and set aside to raise.
- Prepare a mixture of beaten egg yolks, sugar, salt, softened butter, unbeaten egg whites, lemon or orange juice, and grated citrus rind. Beat in a mixer until smooth.
- Fold in the white raisins into the egg mixture.
- Add this mixture to the yeast mixture along with 4 more cups of sifted flour or enough to make a soft dough.
- Knead thoroughly by hand.
- Put the dough in small tube pans or form a round loaf with 2 strips of dough over the top to form a cross.
- Cover and let rise again.
- Brush the top with egg yolks or milk.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon to the dough or using half whole wheat flour for added texture. If you don't have white raisins, you can substitute with golden raisins or even chopped dried apricots. Make sure your yeast is fresh and active for the best rise.
Serving Suggestions
Babka is delightful served warm or at room temperature. Slice it thick and enjoy with a cup of coffee or tea for breakfast or as a sweet afternoon treat. It also pairs beautifully with a smear of cream cheese or butter. For a unique twist, serve alongside a slice of Old Shortbread for a charming dessert platter.
Storage & Reheating
Once cooled, wrap the babka tightly in plastic wrap or aluminum foil and store at room temperature for up to three days. For longer storage, freeze the babka in an airtight container for up to two months. To reheat, simply thaw at room temperature and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Babka(Polish Sweet Bread) contains roughly 419 calories, with 5g protein, 9g carbohydrates, and 40g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 671mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of cake yeast?
Yes, you can use instant yeast. Use about half the amount (1 packet or 2 1/4 teaspoons) and mix it directly into the flour without dissolving it first. The rise time may vary slightly, so keep an eye on the dough.
What can I use instead of butter?
You can substitute softened butter with margarine or a plant-based alternative if you're looking for a dairy-free option. Just ensure the substitute is of similar consistency to maintain the dough's texture.
How can I tell when my babka is done baking?
The babka is done when it is golden brown on top and sounds hollow when tapped on the bottom. Additionally, you can use a toothpick inserted into the center; it should come out clean. If the top is browning too quickly, cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).