Best Easter Babka With Icing Recipes

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EASY POLISH EASTER BABKA (BABKA WIELKANOCNA)



Easy Polish Easter Babka (Babka Wielkanocna) image

A lightly sweet yeast bread with rum soaked raisins

Provided by polishhousewife

Categories     bread

Time 48m

Number Of Ingredients 14

1 cup golden raisins (I had golden and dark raisins, and dried currants, so I used 1/3 cup of each)
enough rum, brandy, or soplica to cover the raisins
1 packet dry yeast (2 1/4 teaspoons)
1/4 cup warm water (110 F)
3/4 cup butter
3/4 cup sugar
1/2 teaspoon salt
1 cup scalded milk (heated to near boiling)
1 teaspoon vanilla
3 large eggs
4 1/4 cups flour
2 tablespoons lemon or orange zest
butter and breadcrumbs to prepare pan
powdered sugar for finishing or a glaze made of 3/4 cup powdered sugar, 1 tablespoon milk and 1-2 tablespoons of the raisin soaked rum

Steps:

  • Place the raisins in a small bowl and cover with rum, soak for two hours or warm in microwave for 45 seconds to speed up the process
  • Add yeast to a small bowl or cup and cover with warm water, it should become foamy
  • Cream butter, sugar, and salt
  • Add milk and vanilla, mix until mixture cools
  • Mix in eggs and yeast mixture, then flour
  • Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)
  • Butter bundt pan and sprinkle with unseasoned dry breadcrumbs
  • Add batter to pan, cover and let rise until almost to the top of the pan
  • Preheat oven to 350 F
  • Bake for 40 - 45 minutes, internal temp should be at least 190.
  • Cook 10 minutes before removing from pan, and cool
  • Dust with powdered sugar or drizzle with glaze

EASTER BABKA



Easter Babka image

A cake-like fruit and nut bread that is a tradition of a Polish Easter. The rest of the year, my grandmother would make a similar bread with just raisins and no frosting. Note the the prep time includes rising times. Recipe by request

Provided by Lorac

Categories     Yeast Breads

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 cup milk
3 cups flour
1/4 cup lukewarm milk
2 compressed yeast cakes (or 2 pkgs. dried)
1/2 cup sugar
1 tablespoon sugar
2 teaspoons salt
15 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup chopped almonds
1/3 cup chopped citron
1/3 cup chopped orange rind
1/3 cup chopped lemon rind
1/2 cup melted butter
breadcrumbs
1 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice
1 tablespoon water

Steps:

  • Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
  • Cool.
  • Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
  • Add to the cooled flour mixture and beat well.
  • Let rise until double in bulk (30 minutes).
  • Add salt to eggs yolks and beat until thick and lemon colored.
  • Add sugar, vanilla and almond extract and continue to beat.
  • Add to sponge (flour-yeast mixture), add remaining flower.
  • Knead for ten minutes.
  • Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
  • Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes).
  • Punch down and let rise again (60 minutes).
  • Punch down.
  • Butter a fluted tube pan and sprinkle with bread crumbs.
  • Fill with dough to cover 1/3 of the pan.
  • Let rise 1 hour* and bake at 350°F for 50 minutes.
  • Cool and decorate with lucre.
  • Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
  • Note- rising times are approximate.
  • Keep dough covered in a warm place free from drafts.

EASTER BABKA WITH ICING



Easter Babka With Icing image

Make and share this Easter Babka With Icing recipe from Food.com.

Provided by ElaineAnn

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 (1/16 ounce) envelope dry yeast
1/2 cup light cream or 1/2 cup half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon lemon rind, grated
1 tablespoon butter, melted
1/4 cup raisins
1/2 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice

Steps:

  • Dissolve yeast in cream.
  • Combine with half the sugar and flour and let double in size.
  • Add all the remaining ingredients except the raisins and knead until smooth.
  • Add raisins, while continuing to knead.
  • Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
  • Bake at 350° for 35 to 40 minutes. When cool, remove from pan.
  • Mix icing ingredients well and drizzle over babka.

Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 62, Sodium 29.3, Carbohydrate 29.4, Fiber 0.7, Sugar 12.5, Protein 4.2

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