When you think of Babka, that sweet, braided bread from the Jewish communities of Poland and Ukraine might come to mind. But this recipe? We’re skipping the braids and going straight for the easy, no-fuss route by using a fluted Polish pottery bundt pan. It's perfect for beginners looking to whip up a scrumptious snack without the hassle of intricate designs. Don’t worry—what you're lacking in fancy braids, you more than make up for with handpainted Polish pottery!
Before You Begin:
Here’s a little twist: we’re adding a cheese filling to our Babka. It’s totally optional, but trust us—it adds a savory kick that pairs perfectly with the sweet dough. If you’re up for it, whip up the cheese filling while your dough is rising.
Speaking of rising, patience is key here. This recipe has three separate rising stages to ensure your Babka reaches its full fluffy potential. Keep that dough in a warm, draft-free spot, and you’ll be golden.
Feel like experimenting? Throw in some dried cherries, cranberries, or almonds. Whatever you choose, we’re sure your Babka will be a hit. Ready? Let’s get baking!
What You’ll Need:
Dry Ingredients:
- ¼ oz. dry yeast
- ½ cup sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom (optional)
- 5 cups sifted flour
- 1 cup white raisins or dried cherries OR 1 cup dried cranberries (soaked in hot apple juice for 15 minutes and drained)
- ⅓ cup fine unseasoned breadcrumbs
- ¼ cup sliced almonds
Wet Ingredients:
- ¼ cup lukewarm water
- 10 tablespoons soft butter
- 4 egg yolks, room temperature
- 1 lemon, zested (just the zest)
- 1 cup milk, scalded and cooled to lukewarm
- 1 egg yolk, beaten (for egg wash)
- 2 tablespoons water (for egg wash)
Optional Cheese Filling:
- 12 oz. cream cheese, softened
- ⅓ cup sugar
- 1 egg yolk
- 1 lemon, zested
Let’s Get Baking!
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Activate the Yeast: Add yeast to lukewarm water and let it sit for about 5 minutes until softened or dissolved.
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Mix it Up: In a large bowl, cream together the butter and sugar. In another bowl, beat the egg yolks with salt until thick, then mix them into the butter and sugar.
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Combine the Flavors: Add the yeast mixture, lemon zest, and spices (cinnamon and cardamom if you’re using it) to the bowl. Mix until combined.
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Form the Dough: Gradually add the sifted flour and lukewarm milk, alternating between the two, until you have a smooth batter. Toss in the raisins or cranberries (don’t forget to soak and drain the cranberries first!). Knead the dough until it’s smooth and starts pulling away from your fingers.
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Rise and Shine: Pop the dough into a large bowl, cover with a damp towel, and let it rise in a warm spot until it doubles in size (about 1-1.5 hours). Punch it down and let it rise again. While the dough is rising, you can whip up the optional cheese filling!
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Prep the Pan: Generously butter a fluted tube pan, sprinkle with breadcrumbs, and get ready to fill. If you’re adding the cheese filling, layer half the dough, spread the filling, and cover with the remaining dough. Pinch the edges to seal in the goodness.
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Final Rise: Let the dough rise one last time for about 30 minutes. Meanwhile, preheat your oven to 350°F and mix the egg wash.
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Bake to Perfection: Brush the risen dough with the egg wash, sprinkle with almonds, and bake for 45-60 minutes until golden and irresistible.
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Enjoy the Fruits of Your Labor: Once your Babka is out of the oven, let it cool a bit before slicing. Share it with friends and family, serve it on a beautiful Polish pottery platter, and enjoy with a cozy cup of tea.
Happy baking! We’re sure your Babka will be just as delightful as ours.