Polish Easter Babka- Poland #7
I am now on the letter "B" series, of which there are 31 cakes. The first cake is a Babka. I have known this as an Eastern European Jewish traditional cake, which usually has chocolate swirls and requires at least 2 yeast risings. This recipe only requires 1 yeast rising and does not require kneading. It's much easier.
A Polish Easter Babka is taken to church on Easter Sunday to be blessed. It is a yeast bread, similar to the Italian panettone.
The Cake:
2-1/4 tsp. active dry yeast
1/4 c. warm water
1-1/2 sticks cold salted butter
3/4 c. sugar
1/2 tsp. salt
1 c. scalded milk
1 tsp. vanilla extract
3 large eggs (room temperature- beaten)
4-1/4 c. all-purpose flour
2 T. lemon zest
1 c. raisins, dark or golden or mixed
3 T. confectioner's sugar
this bubka is not too sweet. This was fairly easy to make, especially because you only have to do 1 rise and no kneading. However, knowing that you do need it to rise, it's not a cake that can be made at the last minute.
Bottom line: I would definitely make this again. Everyone really enjoyed it. I see as more of a
breakfast cake. Having said that, it does make for a nice dessert with coffee, tea or an espresso.
I hope you will try it and let me know how it turns out.
In the meantime, please share this blog with family and friends. Thanks, Linda
I am now on the letter "B" series, of which there are 31 cakes. The first cake is a Babka. I have known this as an Eastern European Jewish traditional cake, which usually has chocolate swirls and requires at least 2 yeast risings. This recipe only requires 1 yeast rising and does not require kneading. It's much easier.
A Polish Easter Babka is taken to church on Easter Sunday to be blessed. It is a yeast bread, similar to the Italian panettone.
The Cake:
2-1/4 tsp. active dry yeast
1/4 c. warm water
1-1/2 sticks cold salted butter
3/4 c. sugar
1/2 tsp. salt
1 c. scalded milk
1 tsp. vanilla extract
3 large eggs (room temperature- beaten)
4-1/4 c. all-purpose flour
2 T. lemon zest
1 c. raisins, dark or golden or mixed
3 T. confectioner's sugar
- Lightly coat with cooking spray a Bundt pan or tube pan, unless of course you have a babka pan or kugelhopf pan.
- In a small bowl, dissolve the yeast in warm water and set aside.
- With a (stand or handheld) mixer, beat butter, sugar and salt together.
- Pour the scalded milk over it and mix until the butter has melted and the milk has cooled.
- Add the vanilla extract and beaten eggs.
- Add the flour, lemon zest and raisins. Mix thoroughly. (The batter consistency will be thick and sticky.)
- Pour the batter into the prepared pan and cover lightly with greased plastic wrap.
- Let rise in a warm place until doubled in size or reaches the top of the pan, about 1-1/2 hours.
- Heat oven to 350F.
- Bake about 45-60 mins., or until a cake tester comes out clean..
- Cool in pan about 10 mins. then turn out. Cool completely.
- Dust with confectioners' sugar.
this bubka is not too sweet. This was fairly easy to make, especially because you only have to do 1 rise and no kneading. However, knowing that you do need it to rise, it's not a cake that can be made at the last minute.Bottom line: I would definitely make this again. Everyone really enjoyed it. I see as more of a
breakfast cake. Having said that, it does make for a nice dessert with coffee, tea or an espresso.
I hope you will try it and let me know how it turns out.
In the meantime, please share this blog with family and friends. Thanks, Linda
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