Babka, which literally means "grandmother" in Polish, probably got the name because its shape is reminiscent of an older woman's top knot or bun.
It's a wonderful yeast bread not unlike Italian "panettone" that can be made with raisins and dried fruits, soaked in rum, iced or sprinkled with confectioners' sugar and usually served for Easter.
Traditional babka is made with a staggering number of egg yolks. This easy recipe is lighter on the cholesterol load and only takes one rise.
Easter Bread Recipes Around the World
Makes 1 (10-inch) Easy Polish Easter Babka
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
- 1 (1/4-ounce) package instant yeast (not rapid-rise yeast)
- 6 tablespoons butter
- 1 cup very wam milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 3 cups all-purpose flour
- 1/2 cup yellow raisins
Preparation:
- Lightly coat a 10-inch babka pan, Turk's head pan, Bundt pan or tube pan with cooking spray. In a small bowl, dissolve yeast and butter in milk. Add sugar and vanilla, and stir until dissolved. Add eggs and mix thoroughly.
- Place flour in a large bowl. Add yeast mixture and mix until almost well-combined. Add raisins and finish mixing. The dough will be of a thick cake batter consistency.
- Pour batter into prepared pan and cover lightly with plastic wrap. Let rise in a warm place until double in bulk. Meanwhile, heat oven to 350 degrees.
- Bake about 1 hour or until toothpick inserted near center comes out clean, or until instant-read thermometer registers 190 degrees.
- Cool on a wire rack and dust with confectioners' sugar before serving.
