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Monday, March 30, 2015

Polish Babka

   If bread and cake got together, fell in love and had a baby... this would be it!  It is a yeast bread that is just sweet enough and almost has the texture of a traditional cake.  It is amazing that this even works the way it does.



    The dough is very loose for a bread dough.  It is more like a thick batter.  You beat it in your mixer just enough to give the gluten a nudge, but not so much that you get chew in your final texture.  Then after two long rests (that hardly yield any rising results) you throw the whole thing in the oven and wish for best.  Soak it in syrup, toss on a little glaze and holy moly!

    Babka is the Polish word for grandmother and it seems that everyone's grandmother made it just a bit differently.  If you look around there are so many variations.  I can't speak for the rest, but this one is worth making!

    I made this to bring to Nana and Mike's house.  They were having us over for a pre-Easter dinner and I thought this would be fun to share with them.  I glazed it while it was still warm and cut a slice for a picture.  I couldn't wait!!  So, I had them all over for a warm babka mid-afternoon snack.  The funniest part was when I offered up some babka, they all thought I was saying vodka!  Every time somebody new entered the conversation we'd have to explain it again!

Polish Babka

Ingredients:

1/2 cup warm milk
3 eggs, room temperature
2 tsp yeast
1/2 tsp salt
1/4 cup sugar
1/4 butter, softened
2 cups all-purpose flour
1/2 raisins, soaked in warm water for at least a half hour and then drained

Syrup:
1/2 cup sugar
1/4 cup water
1 tsp lemon extract

Glaze:
1/2 cup powdered sugar
2 T milk
1/2 tsp lemon extract

  1. In your stand mixer bowl, mix together milk, eggs, yeast and flour with your paddle
  2. Add flour, butter sugar and salt.  Mix on low until blended and then on high for two minutes
  3. Fold in the raisins
  4. Cover and let sit for an hour.  There won't be much of a noticeable rise, that is ok
  5. Dump into a greased bundt pan and spread evenly around.  Cover and let sit for another half hour.  There will be a slight rise, but not huge (notice the pictures above)
  6. Bake in a preheated oven at 350 F for about 30 minutes
  7. While bread is baking, make the syrup.  Bring the sugar and water to a boil and cook until all of the sugar is dissolved.  Remove from heat and stir in the extract
  8. When bread is done, remove from oven and pierce with a skewer or fork.  Pour syrup over the top and let sit for 20 minutes to soak into the babka
  9. Invert your bundt pan on to a serving dish
  10. Mix together powdered sugar, milk and extract for the glaze.  Drizzle over the top
We enjoyed the babka at room temperature, but it was REALLY good still warm.  The would make an excellent brunch item and we enjoyed it both as a dessert and mid-afternoon snack.  It is certainly sweet, but not too sweet.  


Sharing at Meal Plan Monday!

26 comments:

  1. The babka looks wonderful!!! So beautifully baked and I bet the syrup keeps it nice and moist on the inside!

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  2. I have never made a babka, it sounds wonderful! Pinning to try. Thanks for sharing at What'd You Do This Weekend? :)

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    1. Oh my goodness, it is heavenly. You wouldn't really even guess it was a yeast bread!

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  3. This looks so good! Thanks again for sharing at Idea Box. :)

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    1. Thank you so much, we really enjoyed it. Thanks for hosting!

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  4. This looks delicious! You know I have to make this! Thank you for sharing and visiting! Wishing you and your family a beautiful and blessed Easter!
    xo Christine@CherishingaSweetLife

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    1. Thank you, it is worth making, that is for sure! I have been having so much fun getting ready for the weekend's activities! We hope you have a wonderful Easter as well. Holidays are so much fun!

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  5. Oh, this looks so good! I love trying new recipes and especially heritage ones. I am putting this on my list to make :)

    So fun stopping by to visit with you! Happy Easter!
    Kindly, Lorraine

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    1. Thank you for stopping by! This is definitely a good one to make. We really enjoyed it. I love making heritage recipes as well. That is what lead me to start this blog. It has been fun making some of the recipes my great-great-grandparents made. Though sometimes it is hard to follow their directions as they are a little different than modern recipes!

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  6. This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls

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    1. You have a happy Easter as well! Thanks for hosting, see you Monday!

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  7. Wow! This looks so yummy and moist! I've never tried it, but looking forward to it! Thanks for sharing at inspire Me Mondays!

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    1. It is soooo good! Thanks for stopping by!

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  8. Your Polish Babka looks very special and would be delicious! Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

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    1. Thank you and thanks for hosting. I hope you had a great Easter!

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  9. This looks great! Thanks for sharing on the Homestead Blog Hop! :)

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    1. We all really enjoyed it, thanks for hosting!

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  10. Carlee, you've done a wonderful job with this and it's so timely, too with Easter coming up and a lot of people wanting to serve something that would have been traditional~!

    I appreciate all the tips, too. From the photos I can see I might have worried about making a mistake but it all worked out beautifully~!

    Happy Throwback Thursday!~

    Mollie

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    1. I had never made anything quite like it before and I loved how it turned out! Thank you so much, Mollie. Happy Throwback Thursday!

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  11. This sounds so delicious! I pinned it!

    Thanks for joining Cooking and Crafting with J & J!

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    1. It was so good and the texture is unlike any other yeast bread I've ever made. Thanks, Jess!

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  12. This looks and sounds so good Carlee.
    Thanks for sharing all of your wonderful recipes with us at Cooking and Crafting with J&J.

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    1. Thanks as always, Julie! Have a great weekend!

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  13. Vodka! Ha! This sounds even better than vodka. I'm on a baking kick (unfortunate for my waistline) and have got to try this. Love that it doesn't sound super sweet. Thanks for linking up at #SaucySaturdays.

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    1. I'd rather have babka than vodka too! I've been baking a LOT more since I started blogging and my jeans are really starting to groan. I need to lighten it up soon... like maybe tomorrow or the next day!

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