Polish Babka
Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It’s such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You’ll notice that, despite being made with yeast, it’s an easy batter bread; “no-knead” isn’t as new a concept as you might think.
Prep: 10min
Total: 2h15min
Yield: 12
Serving Size: 84g
Nutrition Facts: servingSize 84g, calories 240 calories, Carbohydrate 43g, Cholesterol 60mg, Fiber 1g, Protein 5g, Sodium 125mg, Sugar 26g, Fat 6g, Saturated Fat 3g, Trans Fat 0g
Ingredients:
- 1/2 cup (113g) lukewarm milk
- 3 large eggs at room temperature
- heaping 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 4 tablespoons (57g) butter softened
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 1/4 cup (43g) currants or raisins (golden raisins preferred)
- 1/4 cup (43g) candied mixed peel or mixed dried fruit chopped
- 1/2 cup (99g) granulated sugar
- 1/4 cup (57g) water*
- 1 to 2 tablespoons (14g to 28g) rum*
- 1 cup (113g) confectioners’ sugar
- pinch of salt
- 2 tablespoons (28g) milk or a combination of milk and rum or apple juice
Instruction:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place everything except the fruit in a mixing bowl, and beat at medium speed until cohesive. Increase your mixer’s speed to high, and beat for 2 minutes., Add the fruit, beating gently just to combine., Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won’t appear to do too much., Scoop the batter into a greased 10-cup Bundt pan. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F., Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F., While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat., Remove the babka from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka’s surface., When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack., If you choose to use the icing: Mix all of the ingredients together, stirring until smooth. Drizzle over completely cool babka.
Chocolate Babka
A fluffy and sweet bread with chocolate swirled throughout, this Babka recipe is a delightful bread that can be served for breakfast or dessert!
Prep: 540min
Total: 580min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 444 kcal, Carbohydrate 52 g, Protein 8 g, Fat 24 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 86 mg, Sodium 247 mg, Fiber 4 g, Sugar 20 g, servingSize 1 serving
Ingredients:
- 4½ cups all-purpose flour ((540g))
- ½ cup granulated sugar ((100g))
- 2¼ teaspoons instant yeast ((1 .25-ounce packet))
- 4 large eggs (room temperature)
- ½ cup whole milk (room temperature)
- 1½ teaspoons kosher salt
- 10 tablespoons unsalted butter (room temperature (142g))
- ½ cup unsalted butter (cubed (113g))
- ½ cup heavy cream ((120mL))
- 8 ounces chopped dark chocolate ((225g))
- ¾ cup powdered sugar ((90g))
- ⅓ cup unsweetened cocoa powder ((30g))
- ⅓ cup granulated sugar ((66g))
- ⅓ cup water ((80mL))
Instruction:
- Transfer the dough to a large oiled bowl, turning to coat. Then cover and chill overnight or for at least 8 hours.
- Bake the risen loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean.
- Brush the loaves with the syrup immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.
Amazing Chocolate Babka Recipe
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