Babka Wielkanocna
This small-batch Babka Wielkanocna is soft, buttery, and delicately scented with lemon, with sweet raisins scattered through its tender crumb. Baked until golden and finished with a light lemon glaze, it has the classic festive character of Polish Easter baking in a manageable size for two.
Ingredients
Ciasto drożdżowe
- 180 gstrong white flour
- 45 gcaster sugar
- 5 ginstant dry yeast
- 2 gfine salt
- 70 mlwhole milk, lukewarm
- 1 mediumegg
- 1egg yolk
- 45 gunsalted butter, melted and cooled slightly
- 1 tspfinely grated lemon zest
- 40 graisins
- 1/2 tspvanilla extract
Forma i wykończenie
- 5 gunsalted butter, softened, for the mould
- 1 tspplain flour, for dusting the mould
- 15 gicing sugar
- 1 tsplemon juice
Instructions
- 1
Preheat the oven to 180°C conventional. Thoroughly grease a small 10-12 cm babka or mini bundt tin, then dust lightly with flour and tap out the excess. A well-prepared mould is essential because enriched dough can stick after baking.
- 2
In a mixing bowl, whisk together the strong white flour, caster sugar, instant dry yeast, and fine salt so the yeast is evenly distributed and does not sit directly against concentrated salt.
- 3
Add the lukewarm milk, egg, egg yolk, melted butter, lemon zest, and vanilla extract. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth, elastic, and slightly tacky. If kneading by hand, resist adding much extra flour; the dough should feel soft for a tender crumb.
- 4
Knead in the raisins just until evenly dispersed. Shape the dough into a ball, cover, and let it rise in a warm place for about 20 minutes, or until noticeably puffy though not necessarily doubled. Using instant yeast and a warm environment helps keep this small-batch babka within the time limit.
- 5
Transfer the dough to the prepared mould and smooth the top. Cover loosely and let rise again for 10 minutes, until the dough expands and springs back slowly when lightly touched.
- 6
Bake for 22-25 minutes, until deeply golden and a skewer inserted into the thickest part comes out clean, or the internal temperature reaches about 93-95°C. If the top browns too quickly, tent it loosely with foil for the last few minutes.
- 7
Cool in the tin for 5 minutes, then turn out onto a rack and let it cool for another 10 minutes before glazing. Unmoulding while still slightly warm helps prevent condensation from softening the crust.
- 8
Stir the icing sugar and lemon juice into a smooth, pourable glaze. Drizzle over the warm babka and let it set briefly before serving.
Nutrition per serving
Notes
- •For the best rise, the milk should feel just warm to the touch, around 35-38°C, not hot.
- •If using active dry yeast instead of instant, dissolve it first in the lukewarm milk with a pinch of the sugar and let it foam for 5-10 minutes.
- •A small bundt tin gives the classic babka shape; a mini loaf tin also works if needed.
- •Serve with tea or coffee, or alongside Easter breakfast spreads with fresh cheese and fruit preserves.
Background
Babka Wielkanocna is a traditional Polish Easter yeast cake, closely associated with spring celebrations and festive family tables. The name "babka" refers both to its tall, fluted shape and, in folk usage, to an old woman or grandmother, reflecting its homely, celebratory character. Rich versions scented with citrus and studded with dried fruit became especially popular as festive baking evolved in Polish homes.
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