Babka-Polish Bread Recipe

Name: Babka-Polish Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. hot milk; 1 yeast cake; 2 Tbsp. soft butter; 1/2 tsp. salt; 1/2 tsp. ground cardamon seed; 2 c. flour; 1 Tbsp. warm water; 1/2 c. sugar; 2 egg yolks; 1/4 c. each: white seeder raisins; chopped nuts; candied cherries

Servings: persons

3/4 c. hot milk
1 yeast cake
2 Tbsp. soft butter
1/2 tsp. salt
1/2 tsp. ground cardamon seed
2 c. flour
1 Tbsp. warm water
1/2 c. sugar
2 egg yolks
1/4 c. each: white seeder raisins
chopped nuts
candied cherries

1
Scald milk; carefully stir 1/2 cup flour into hot milk.
2
When smooth and cool, add yeast softened in warm water with 1 teaspoon sugar.
3
Set aside to rise.
4
Add salt to egg yolks and beat until thick.
5
Add to yeast mixture the butter, sugar, beaten egg yolks and cardamon.
6
Beat with spoon thoroughly.
7
Slowly add the remaining 1 1/2 cups flour and the raisins, nuts and cherries. Knead with hand until dough no longer sticks to fingers.
8
Let rise until double in bulk.
9
Punch down and let rise again about 1 hour. Bake in loaf, tube or round pan for 30 minutes in 350u00b0 oven.

702

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. hot milk, 1 yeast cake, 2 Tbsp. soft butter, 1/2 tsp. salt, and more.

Yes, Babka-Polish Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Babka-Polish Bread

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