Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Topping:

Directions

  • In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.

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  • Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.

  • In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.

  • If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.

  • Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.

  • Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.

  • In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.

  • Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.

  • Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.

  • Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Nutrition Facts

487 calories; 14.7 g total fat; 99 mg cholesterol; 141 mg sodium. 80.2 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2005
This has become an Easter tradition for me and everytime a guest has some they beg for a loaf to take home. I usually have to have several in the kitchen ready to give away. This is the best!!! Read More
(26)
19 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/21/2005
This has become an Easter tradition for me and everytime a guest has some they beg for a loaf to take home. I usually have to have several in the kitchen ready to give away. This is the best!!! Read More
(26)
Rating: 5 stars
02/21/2005
This has become an Easter tradition for me and everytime a guest has some they beg for a loaf to take home. I usually have to have several in the kitchen ready to give away. This is the best!!! Read More
(26)
Rating: 5 stars
04/07/2007
Delicious! My husband is polish and I make this every Easter to give to his family! I bake the Babka in 4 9x5 loaf pans instead of using the angel food cake pans and it works out really well. This is an awesome recipe one I have made part of our Easter tradition thank you! Read More
(21)
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Rating: 5 stars
07/29/2004
Eleanor I knew with your anadama bread that you were some kind of bread genius but this bread is too much--it's wonderful. My dad says it's the best bread I've ever baked (and I've baked quite a few now). Read More
(20)
Rating: 5 stars
03/22/2008
This recipe is fantastic. You can't buy it this good from a bakery. I made a large bread in the angel cake pan and another two regular shaped breads in bread pans from this one recipe. I made a mistake and left out the 4 egg yolks. Guess what? The bread was still perfect. I also didn't have a lemon and left that out. I put extra orange zest and orange juice. I used white and black raisens. My husband can't stop eating it. Thanks to JJOHN32 for this great Bopka recipe. Read More
(15)
Rating: 5 stars
04/06/2010
Awesome recipe--wonderful! My grandmother's recipe was so dry and this was not at all. I added 1/2 tsp. almond extract and 1/4 tsp. nutmeg with the vanilla. I loved the citrus additions. Thank you for sharing!! Read More
(11)
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Rating: 5 stars
04/07/2012
Wow I have been wanting to make this bread for ages now but it seemed like so much work. As Easter approached I took the plunge and wow why did I wait so long? I cut the recipe down by a third using 2 eggs and 1 egg yolk and got some of the measurements slightly off (added a little too much butter) but this bread was light and delicious! I left the dough for the final proof in the pan overnight (I could not believe how high it rose) then baked in the morning. I took it to work where a Polish colleague told me I nailed it! Next time I will make the whole recipe and give the extras away as gifts. As good as any bread I have had from a fine bakery. Highly recommend your trying if you are nervous! Read More
(11)
Rating: 4 stars
04/24/2011
I used butter and rum soaked raisins and it turned out very tasty! I also only did half the recipe and I got two good sized loafs (I used loaf pans) Read More
(10)
Rating: 4 stars
04/20/2006
Really tasty Babka! It was the best when it was still warm... and with some butter spread on it!! My family enjoyed it. I really like the orange flavour in there! Read More
(9)
Rating: 5 stars
01/06/2009
Very good! Reminded me of the ones I used to have with my family! I will definitely make this again! Read More
(9)