🇵🇱 Poland recipe
Babka
The grand dame of Polish baking, babka is a tall, stately yeast cake with a rich golden crumb that has graced Polish Easter tables for centuries. The name means 'grandmother' and refers to the cake's resemblance to a grandmother's wide, pleated skirt. The dough is extraordinarily enriched with butter, egg yolks, and cream, yielding a cake that is tender, moist, and aromatic, traditionally flavored with rum-soaked raisins and vanilla, then baked in a tall fluted pan until golden.
Prep3 hrs (including rising)
Cook50 mins
Serves12
Difficultyhard
Ingredients
- For the sponge: 100g all-purpose flour, 100ml warm whole milk, 14g instant yeast (2 packets), 1 tablespoon sugar
- For the dough: 400g all-purpose flour
- 150g granulated sugar
- 8 large egg yolks
- 150g unsalted butter, very soft but not melted
- 100ml heavy cream, at room temperature
- 2 teaspoons vanilla extract or vanilla sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 teaspoon salt
- 100g golden raisins, soaked in 3 tablespoons dark rum for at least 1 hour
- 50g candied orange peel, finely chopped (optional)
- Butter and fine breadcrumbs for the pan
- For the icing: 200g powdered sugar, 2-3 tablespoons lemon juice
Method
14 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 340
- Protein
- 6 g
- Carbs
- 46 g
- Fat
- 14 g
