Best Babka Wielkanocna Lukrowana Easter Baba Wicing Recipes

BABKA WIELKANOCNA: EASY POLISH EASTER BABKA

Babka Wielkanocna: Easy Polish Easter Babka image

This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.

Provided by Barbara Rolek

Time 2h45m

Number Of Ingredients 17

Ingredients

For the Cake:
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (no hotter than 110 F)
6 ounces salted butter (cold)
3/4 cup sugar
1/2 teaspoon salt
1 cup scalded milk
1 teaspoon vanilla
3 large eggs (room-temperature, beaten)
4 1/4 cups flour (all-purpose)
Optional: 2 tablespoons lemon zest
1/2 to 1 cup raisins (light or dark)
Optional: confectioners' sugar
For the Optional Icing:
2/3 cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon boiling water

Steps:

Gather the ingredients.
In a small bowl, dissolve the yeast in warm water and set aside. If the mixture doesn't look bubbly after 15 minutes, it could mean your yeast is old. Start again with fresh yeast before proceeding to the next step.
Place butter, sugar, and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until the butter has melted and the milk has cooled to 110 F or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.
Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.
Heat oven to 350 F. Lightly coat a 10-inch babka pan , kugelhopf pan , Turk's head pan (turban pan), Bundt pan , or tube pan with cooking spray.
Pour the batter into the prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until doubled in bulk or until dough reaches the top of the pan but no higher.
Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean, or until an instant-read thermometer registers 190 F.
Cool completely on a wire rack and dust with confectioners' sugar before serving or, immediately after cooling, with the optional icing.
Gather the ingredients.
In a small bowl, whisk together 2/3 cup confectioners' sugar, lemon juice, and boiling water until smooth.
Drizzle over cooled cake.

Nutrition Facts : Calories 403 kcal, Carbohydrate 64 g, Cholesterol 78 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 210 mg, Sugar 27 g, Fat 13 g, ServingSize 10-inch cake (12 servings), UnsaturatedFat 0 g

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

Ingredients

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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