This bread is called Babka which means “Grandmother” in Polish. Supposedly, these breads look like the traditional skirt grandmas used to wear in the Old Country. Often they are baked in fluted pans, this recipe is baked in a spring-form pan. It is a traditionally rich bread filled with raisins or orange peel. Sometimes it is topped with a light glaze. This one has a sugar/butter mixture on top.
It whips together quickly in a mixer. It rises twice and then bakes for 45 minutes. Count on about 3 hours from start to finish. Don’t count on it taking that long to eat! It is really yummy. Eat it warm for breakfast or with a slab of butter for a snack.
Polish Easter Bread
Author: Frugal Antics of a Harried Homemaker
- 1 cup evaporated milk
- ¼ cup warm water
- 1½ Tbsp yeast
- ½ cup sugar
- 1 tsp salt
- ½ cup butter, softened
- 4 eggs, beaten
- 4½ cups flour
- ¾ cups raisins (I used golden)
- 3 Tbsp flour
- 4 Tbsp sugar
- 1 tsp cinnamon
- 4 Tbsp butter
- Combine milk, water, yeast, salt and sugar and let the yeast form a sponge.
- Add the eggs, butter and raisins.
- Add the flour and mix until the dough comes away from the sides.
- Cover and let rise until double (about an hour).
- Place into a 9 inch greased spring form pan and let rise again until it's about ½ inch from the top of the pan. (about another hour)
- Mix the topping ingredients with a pastry blender.
- Sprinkle over the bread and bake for 45 minutes at 350 degrees.
- When cooled, cut into wedges and serve.