Babka: Polish Easter Bread

Polish Babka
 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 BabkaThis is a traditional Easter bread, but can be enjoyed all year long.  In fact, I’d strongly suggest that you will like this in October, January and July as well as in the Spring.

Polish Easter Bread
  • 1 cup evaporated milk
  • ¼ cup warm water
  • 1½ Tbsp yeast
  • ½ cup sugar
  • 1 tsp salt
  • ¾ cup butter, softened
  • 4 eggs, beaten
  • 4½ cups flour
  • ¾ cups raisins (I used golden)
  • topping:
  • 3 Tbsp flour
  • 4 Tbsp sugar
  • 1 tsp cinnamon
  • 4 Tbsp butter
  1. Combine milk, water, yeast, salt and sugar and let the yeast form a sponge.
  2. Add the eggs, butter and raisins.
  3. Add the flour and mix until the dough comes away from the sides.
  4. Cover and let rise until double (about an hour).
  5. 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)
  6. Mix the topping ingredients with a pastry blender.
  7. Sprinkle over the bread and bake for 45 minutes at 350 degrees.
  8. When cooled, cut into wedges and serve.


25 thoughts on “Babka: Polish Easter Bread

  1. >You know what would make sense? For me to actually make Easter bread before easter so that other people could see it on the blog and make it.

    You have tons of sense. And incredible baking abilities! This babka looks delicious.

  2. >Yum! I'm trying an Easter bread this year too – something from the alps. I hope it turns out as good as yours!

  3. >How did you know I was planning to try babka for the first time this year? Seriously! To go along with my homemade pierogi…mmmm…

    I think I'm going to try a cheese babka, though, since that's my personal favorite. Either way I'm super happy to see that someone else was thinking along the same lines. Yay Polish food! 🙂

  4. >You know I really shouldn't look at recipes when I am on my lunch hour. Everything looks better than my bologna sandwich. Your cake especially made me hungry. It does look good. My recipe today for Tuesdays at the Table is for edible flowers and dirt. Honest it tastes better than it sounds. I hope that you have a chance to check it out. Thanks.

  5. >Seeings how our daughter-in-love comes from a solid Polish family, we have decided that we need to start making some polish dishes!

    Thankfully, there is a wonderful little family owned Polish butcher/grocery shop not far away. I know this due to it being very near the Dairy Queen o;-p We have purchased Polish Brats there a couple of times before. I'll have to try other things too.

    I stopped by via the blog 'Blessed With Grace'.

  6. >Mmmm, this definitely looks delicious! My grandmother use to make this! I'm going to add it to my Easter menu. Thanks Kristen 🙂

  7. The recipe doesn’t mention that the milk/water has to be heated for the yeast, was it left out of the recipe or is it not necessary in this recipe?

    1. Joann, because you are using room temperature evaporated milk (canned), it doesn’t have to be warmed. The warm water added to it raises the temperature some. If your house is cold, though, I’d pour it into a glass bowl and heat it in the microwave for 30 seconds.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: