Polish Babka
Description
The baked good comes together simply and quickly. Polish babka, like any enriched yeast pastry, is not difficult to make, but it needs time and care. If you usually work with dry yeast, use 7–8 grams. An orange will work instead of a lemon, but some citrus is a must. The step-by-step recipe spells out the order and the finer points of making Polish babka. Good luck. The bake is done. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making Polish babka.
- 2
Step 2
Crumble the yeast into a small bowl.
- 3
Step 3
Pour in warm milk. Add 1 tablespoon of sugar and stir.
- 4
Step 4
After 10–15 minutes the yeast will foam up.
- 5
Step 5
Whisk the eggs with four tablespoons of sugar.
- 6
Step 6
Add softened or melted butter. Beat again.
- 7
Step 7
Pour the milk with yeast into the bowl.
- 8
Step 8
Add the lemon zest, vanilla sugar, salt, and sifted flour.
- 9
Step 9
Knead soft, stiff dough—not too stiff. It should be stickier and more liquid than pastry dough for hand pies. Cover with a tea towel and let rise in a warm place for 30–40 minutes.
- 10
Step 10
Rinse the raisins in hot water and dry them well. Then add them to the dough and mix.
- 11
Step 11
Place the dough in a baking tin.
- 12
Step 12
Cover with a towel and let the dough rise in a warm place. This will take 50–60 minutes.
- 13
Step 13
Bake the Polish babka in an oven preheated to 180 °C for 40–50 minutes. Check doneness with a dry wooden skewer.
- 14
Step 14
Let the baked babka cool slightly, then unmold from the tin.
- 15
Step 15
From confectioners’ sugar and 1 tablespoon of lemon juice, make a glaze and pour it over a Polish babka.
- 16
Step 16
Fragrant, delicious, fluffy Polish babka is ready.
- 17
Step 17
Slice the babka and serve it for the holiday table.