POLISH EASTER BABKA

This Polish Easter Babka is a yeasted bread with a soft, tender crumb and a slightly dense, chewy texture. As someone who loves all things Easter, I’m excited to share this traditional Polish treat. This easy-to-make Babka is packed with delightful flavor from rum-soaked raisins and black cumin seeds. It offers a truly unique taste. A dusting of powdered sugar adds just the right touch of sweetness to complement it perfectly.

This slightly sweet, traditional Polish Easter Babka, known as Babka Wielkanocna, is often enjoyed on Easter Sunday, alongside other baked goods like Orange Bundt Cake, Lemon Poppy Seed Cake, and Easter cheesecake. Each household creates its own unique variation of this special Babka bread, and there is no “right” or “wrong” way to make it. The best variation is simply the one that your family enjoys the most.

If you were fortunate enough to grow up in a Polish home, there’s a good chance you had the pleasure of enjoying the smell of freshly baked Easter Babka. Baking a fresh Easter Babka will fill your home with delightful aromas, creating a cozy bakery atmosphere. So, let’s grab our prettiest Babka pan and start baking!

WHAT IS POLISH EASTER BABKA

The name “Polish Easter Babka” originates from the Polish word “babka,” which means “grandmother.” It is said that the cake was named after the elderly women who used to bake it in their homes during Easter in Poland. The tradition of baking Easter Babka dates back to at least the 18th century and has become an important part of Easter celebrations in Poland. It has also gained popularity in other parts of the world, including the United States, where it is sometimes referred to as “Polish Babka” or simply “Babka cake.”

To make the Babka, a rich yeast dough is used, often flavored with raisins, lemon zest, vanilla, or even saffron. The distinctive shape of the Babka is tall and cylindrical, with a fluted top that resembles a Bundt cake. The cake is often dusted with powdered sugar or drizzled with a sweet glaze to add extra flavor and sweetness.

WHY YOU’LL LOVE THIS POLISH EASTER BABKA

• This recipe is so simple and easy to make. You won’t have to spend all day in the kitchen preparing it.
• This Easter Babka is made with simple, basic ingredients that you probably already have in your kitchen.

INGREDIENTS FOR BABKA

For the full list of ingredients and measurements, please see the recipe card at the end of this post.

• Dry golden raisins
• Dark rum
• All-purpose flour
• White granulated sugar
• Instant dry yeast
• Eggs
• Vegetable oil
•  Milk
• Black cumin seeds
• Salt
• Powdered sugar

HOW TO MAKE POLISH EASTER BABKA FROM SCRATCH

With a little bit of effort and some simple ingredients, you can create a wonderful, traditional Easter Babka.

1. Place the golden raisins in a small bowl and soak them in rum (or water) for 2 hours. Afterward, drain the raisins well, making sure to reserve the rum for later (to make the glaze). Set the raisins aside.

2. In a medium saucepan over medium-low heat, combine the milk, oil, eggs, and sugar. Warm the mixture on the stove, stirring constantly, until it reaches 98°F (warm to the touch but not too hot). Do not overheat. Remove the pan from the heat and add the yeast, stirring until some of the yeast dissolves.

3. Sift the flour into a large mixing bowl and add the warm milk-oil-egg-sugar mixture. Using a rubber spatula or wooden spoon, stir the batter, then mix in the raisins and black cumin seeds.

4. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm spot. Let it rise for 1 hour, or until it doubles in size. Make sure the dough is not in a drafty spot in your kitchen. Once the dough has risen, bring it back to the kitchen counter and, with a clean hand, punch down the middle to let some of the gases escape from the dough.

5. Butter the 10-cup Bundt pan or babka pan, then sprinkle it with flour or powdered sugar. Scoop the batter into the prepared baking pan. Cover the pan with a kitchen towel and let the dough rise in a warm place for an additional 30 minutes or until doubled in size. Preheat your oven to 330°F.

How to bake Easter Babka

6. Place the Babka in the preheated oven and bake for 15 minutes. Then, cover the top of the pan with aluminum foil to prevent burning (do not remove it from the oven). Bake the Babka for an additional 35 minutes. The Babka should be golden, and a cake tester should come out clean. Remove from the oven and let the Babka cool in the baking pan for 15-20 minutes. Then, transfer the Babka to a plate and let it cool completely. Once cooled, dust with powdered sugar or drizzle with icing. Enjoy!

SERVING SUGGESTIONS

This yeast Babka is mostly enjoyed on its own, but you can also enjoy it with a spread of butter or your favorite flavor of jam or jelly over slices to add an extra layer of sweetness and flavor. Raspberry, strawberry, apricot, and cherry are all popular jam flavors that pair well with the sweet Easter Babka. You can also serve Babka with honey or a dusting of powdered sugar.

TIPS FOR THE BEST EASTER BABKA

• Check the expiry date on your yeast.
• Get the milk, oil, eggs, and sugar mixture to the right temperature to activate the yeast. The liquid temperature should be around 98°F to 100°F to activate the yeast. If you have a candy thermometer, use it to help gauge when the mixture is ready.
• No yeast? This recipe won’t work without it!
• Don’t skip the soak. Soaking the raisins for 2 hours before adding them to the dough will bring wonderful texture and moisture to the Babka.
• Sift the flour: If your flour has been sitting in the pantry for a while, sift it through a fine-mesh sieve to remove any lumps or clumps.
• Coat the Bundt pan really well with butter, making sure to get into all the nooks and crannies. This will ensure that your Bundt cake flips out of the pan perfectly.

HOW TO TELL IF DRY YEAST IS ACTIVE AND FRESH

Yeast test: Start by mixing one teaspoon of sugar in 1/2 cup of warm water (around 110-115°F or 43-46°C). Add one package of active dry yeast to the sugar water. Stir gently to dissolve the yeast, then let the mixture sit for 10 minutes. After 10 minutes, check the mixture. If the yeast is still active and fresh, it will have started to froth and bubble. If there is no reaction, the yeast is likely inactive and should be replaced.

SUBSTITUTIONS & VARIATIONS

• You can use fresh yeast or instant dry yeast for this recipe.
• You can add variations by drizzling this Babka with orange glaze or lemon glaze.
• Add additional ingredients, such as grated orange zest, chopped nuts, or any combination of dried fruit.

HOW TO STORE EASTER BABKA

• Storing: Storing Babka in an airtight container or under a glass cake dome on the kitchen counter can help prevent it from drying out and maintain its freshness for up to 3 days. It’s important to make sure the Babka has cooled completely before storing it.
• Freezing: Babka bread can be frozen for up to 2 months. The best way to keep it fresh is by wrapping it tightly in plastic wrap before placing it in the freezer. To thaw the Babka, place it in the refrigerator overnight and optionally reheat it in the oven for a couple of minutes.

SUGGESTED TOOLS

• Bundt Cake pan- 10 cups
• Large mixing bowl
• Measuring cups and spoons
• Kitchen thermometer
• Cooling rack

FAQ

What does yeast do?

Yeast makes bread dough rise and to give baked goods their characteristic texture and flavor. When yeast is added to bread dough, it feeds on the sugars present in the dough, breaking them down into simpler compounds and producing carbon dioxide gas as a byproduct. This gas gets trapped in the gluten structure of the dough, causing it to expand and rise. This process is called fermentation, and it is what gives bread its airy, fluffy texture.

Is Easter Babka served warm or cold?

Easter Babka can be served warm or cold, depending on personal preference. The texture and flavor of the Babka can vary based on how it’s served, so it’s worth trying it both ways to see which you prefer.

What is black cumin seed?

Black cumin seeds are small, black seeds that come from a flowering plant known as Nigella sativa, which is native to Southwest Asia and the Mediterranean region. They are commonly used as a spice. Black cumin seeds have a slightly bitter and nutty flavor and can be used in soups, stews, and curries. They can also add an interesting depth of flavor to baked goods.

SIMPLE RECIPES FOR YOUR EASTER TABLE

• Orange Chocolate Bundt Cake
• Natural Easter Eggs
• Citrus Curd Linzer Cookies
• Lemon Crinkle Cookies
• Orange Bundt Cake

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Happy Baking! -A

*Nutritional information is automatically generated and should be considered as an estimate.