Welcome to {Celebrating Our Heritage Series}
Over the next couple of weeks I will be celebrating our Polish and Lithuania Heritage with some delicious family recipes and traditions. Today I’m kicking off the series with Grammy’s recipe for Polish Babka Bread. 
What is Babka Bread?
Babka is a sweet leavened bread made from a rich buttery dough. There are many different ways to bake Babka Bread.
Most recipes use a bundt pan but Grammy always just made hers in a loaf pan. Sometimes she would mix raisins in too so you can certainly add them to this recipe as well.
We always used to look forward to when Grammy would make her Babka bread. She would make it year round but it was a staple during holidays like Easter and Christmas.
With Easter quickly approaching I wanted to make sure I kept up with the tradition. Everyone was happy to have the house filled with the aroma of bread baking and even more excited to sink their teeth into a slice!
My favorite way to eat Babka Bread is toasted with honey drizzled on it. It’s a delicious morning treat to go with my coffee!
Polish Babka Bread {Celebrating Our Heritage Series}
Ingredients
- 1/2 Cup Unsalted butter ,softened
- 1/2 Cup Sugar
- 4 Egg yolks
- 1 Cup Milk ,scalded
- 1 package Yeast
- 1/4 Cup Lukewarm water
- 4 Cups All-purpose flour
- 1 teaspoon Salt
- 1 Cup Raisins ,optional
For egg wash
- 1 Egg slightly beaten
- 2 Tablespoons Water
Instructions
- Sprinkle yeast packet on top of your lukewarm water, stir a little bit and then let sit to activate.
- *To scald you milk pour into a small saucepan and heat on medium heat until milk is just about to boil. Remove from heat and let cool.
- Meantime in a large mixing bowl of a stand mixer with paddle attachment mix butter and sugar together. Add salt to the egg yolks and mix together, add to butter and sugar mixture. Scrape sides and mix to incorporate.
- Add your activated yeast mixture and mix well. Add flour alternately with scalded milk in batches until all is incorporated. Mix for about 5-7 minutes until dough is smooth. (If using raisins you'll want to mix them in at this point.)
- Remove the dough from the paddle and into the bowl. Cover bowl with a towel and place in a warm dark place for 1 1/2 hours to rise. (I turned my oven on briefly until it reached 100 Degrees F and then shut it off. Then I place covered bowl inside with the door closed to let it rise)
- Generously butter two large loaf pans. Remove risen dough and punch down to deflate. Cut dough into two equal pieces. Place one section of dough in each prepared loaf pan. Spread dough with your fingers so that it evenly covers the bottom of your pan.
- Brush the top of each dough with egg wash.
- Cover each loaf pan with a towel and place in a dark warm place to rise a second time. Let rise for about 45-60 minutes. Remove towel.
- Place loaves in oven pre-heated to 350 Degrees F.
- Bake for 25--30 minutes.
- Remove from oven and let cool for 5 minutes in pan.
- Then remove loaves from pans promptly. (Otherwise condensation will accumulate on bottom of loaves)
- Once loaves are cool enough slice and eat!
Nutrition
I hope you enjoy Grammy’s recipe for Polish Babka Bread. Make sure you stop back next week to see what {Celebrating Our Heritage Series} has on the menu!
For now here are some more of Grammy’s Polish recipes for you to try! Just click on the picture for the recipe!
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I will be sharing this recipe at the following link parties:
Wonderful Wednesday
These recipes all look delicious and I want them all now! Stopping by from Let’s Get Real Party, and I’m so glad I did. I just might have to try that nummy bread this weekend. Please bring your links over to the Wonderful Wednesday Blog Hop (www.amothersshadow.com) and link up! Let me know your link # and title and I’ll feature you. See ya soon. Carrie, A Mother’s Shadow
Thanks Carrie! I stopped by and linked up #470 and 471! Thanks for the invite!
Made this yesterday,,, so good! Added a little but of vanilla bean paste, had it with homemade Apple butter amazing! Such an easy dough to work with! Going to try turning it into a Apple bread and apple pie cinnamon rolls! Thank you from my husband and his Polish family!!
So glad you liked it Lisa! It’s one of my favorites too because of how easy it is to make and how delicious it is. Love the idea of adding apple. Bet my kids would love that! I’ll have to remember that next time I whip up a batch.
Can I do this in a bunch pan?
Hi Karen, It should work fine but not sure if it would affect the cook time in any way. Just check it often for doneness. I would say it should be about the same cook time though.
Thank you for the recipe, Made it tonight and came out great. I put golden raisins in and cooked in a round baking dish, as we always had babka in a round loaf. did have a close eye on it cooking, took about 5 extra mins.
Babka was always part of the Easter & Christmas menu in our house. I always wanted to make it and so glad I found this recipe.. The next time I make it, I want to add a sugar crumb topping.
My grandma Polak’s recipe is close to this. The only thing I can’t figure out in yours – is how on earth does your yeast activate without food in the water – a pinch of salt or sugar. That’s coming from the baker in me!
Hi Diane, so glad you found this recipe that’s close to your grandma’s! I actually never add sugar to my yeast. From what I have found this is something that was commonly done years ago before yeast was so well preserved. It was a way of determining whether the yeast was still good. Here is an article about it that you may find helpful. https://www.thekitchn.com/working-with-yeast-be-not-afra-72256
it is DIANNE not Diane. Though I find your article to be interesting regarding yeast, I’ve been baking for over 40 years and find that my ‘techniques work best with yeast and provide a much better result regardless of what type and/or brand of yeast..
Thanks for your tips Dianne…Sorry I missed the extra “N” the first time. The next time I’m baking with yeast I’m going to try your method.
No need to be snippy, DIANNE.