Polish Easter Babka


Sometimes known as kulich, babka means grandmother in Polish. The name babka probably came from its fluted sides which look like a grandmother’s wide skirt. If you like Italian Panettone that you find around Christmas, you’ll surely like babka!

20150403_234551The round pan I used to make this is from Nordic Ware, the company who invented and coined the term Bundt. Here I used their most popular pan, the Anniversary Pan, in the 10-15 cups size. It does make a very large cake (in this case bread), and they do make a 6 cups version. Of course, other bundt shapes or angel food cake pans work as well. Just make sure whatever pan you use is very nonstick – which is why I love Nordic Ware since their pans are truly nonstick even after many many uses, and they make so many fun shapes.

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Polish Easter Babka
Prep time
Cook time
Total time
Serves: 1 large bundt
  • Bread:
  • ½ cup raisins
  • ½ cup cranberries
  • 2 teaspoon rum
  • 1¼ cup warm whole milk
  • 2¼ teaspoon active dried yeast
  • 2 whole eggs
  • 2 egg yolks
  • ½ cup sugar
  • Zest of 1 orange & ½ lemon
  • Zest of 1 orange & ½ lemon
  • ½ cup unsalted butter, melted and cooled
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4½ cup all-purpose flour
  • ½ cup sliced almonds
  • Glace:
  • 1¼ cup powered sugar sugar
  • 3 tablespoon milk
  1. Soak dried fruit in rum at least an hour ahead of time.
  2. Sprinkle active dried yeast in warm milk for activation, let stand for 10-15minutes.
  3. With the stand mixer whisk attachment, whisk eggs and egg yolks with sugar for 2 minutes, until creamy.
  4. Add citrus zest, melted butter, salt, vanilla extract, whisk.
  5. Switch to the dough hook, one cup at a time add flour and mix. Scrape with a rubber spatula and mix until evenly incorporated.
  6. Add the rum soaked dried fruits (with any excess alcohol) and almonds. Continue to beat for 5 minutes on low.
  7. Transfer dough to a well greased bowl and let rise in warm draft-free environment for 1 hour or until doubled in size.
  8. Punch down dough, rise a second time for 1 hour.
  9. Grease and flour a bundt cake pan or angel food cake pan, evenly divide bread dough into the bundt pan. Let it rise for 30 minutes and bake at 350F for 40-45 minutes, or until a wooden skewer comes out clean.
  10. Invert the pan onto a cooling rack and allow bread to cool.
  11. Meanwhile, mix powdered sugar and milk until you get a thin but not too thin consistency, drizzle over bread.



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