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Polish Babka

Polish Babka
4 votes, 4.75 avg. rating (91% score)
by

Yield: 8 to 10 servings

Ingredients:

  • 1 yeast cake, or 1 package dry yeast
  • 1/4 cup lukewarm water
  • 1/2 cup (1 stick) soft butter
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 egg yolks
  • grated rind of 1 lemon
  • 1/2 teaspoon cinnamon
  • 5 cups flour
  • 1 cup milk, scalded and cooled to lukewarm
  • 1 cup white raisins
  • 1/3 cup fine bread crumbs
  • 1 egg yolk, beaten
  • 2 tablespoons water
  • 1/4 cup chopped almonds

Instructions:

Add yeast to lukewarm water and let stand until softened or dissolved, about 5 minutes. Cream butter and sugar in a large mixing bowl. In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture. Add yeast and water, lemon rind, and cinnamon. Add flour alternately with milk and beat well to make a smooth batter. Add raisins and knead by hand until batter leaves the fingers. Let rise in a warm place until double (about 1-1/4 hours). Punch down and let rise again until double.

Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 30 minutes.

Updated Thursday, May 8th, 2003

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2 Responses to Polish Babka

  1. Genevieve Kennedy March 21, 2005 at 9:37 pm #

    It’s moist, mellow, and complements any Easter supper.

  2. Arthur Kaniasty March 29, 2005 at 8:13 pm #

    At first, I questioned the amount of sugar. I added about 2 tablespoons of sugar to the buttered and bread crumb lining of the pan along with two tablespoons of honey. This completed the awesome taste. I found that this recipe even tasted better the next day! I am making my second batch today!

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