- Dish type
- Yeast bread
This Polish sweet bread is flavoured with orange zest and raisins, typically enjoyed at Easter.
11 people made this
- 1 (7g) sachet dried active baking yeast
- 250ml warm water (45 degrees C)
- 1kg plain flour
- 3 eggs
- 4 eggs, separated
- 200g caster sugar
- 475ml milk
- 1 tablespoon grated orange zest
- 225g butter, melted
- 150g sultanas or raisins
MethodPrep:45min ›Cook:40min ›Extra time:1hr40min rising › Ready in:3hr5min
- In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, a quarter of the flour, 3 whole eggs, 4 egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 125g at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
- Flatten the dough out with your hands and smear 1/3 of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour.
- Preheat oven to 180 C / Gas 4.
- Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 900g loaf tins. Cover with a damp cloth and let rise until doubled, about 40 minutes.
- Brush the tops of the loaves with the reserved egg whites and bake in the preheated oven until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes.
Reviews & ratingsAverage global rating:(11)
Reviews in English (8)
It was a little difficult to make, but the orange zest really added a punch to the flavor. The bread got hard after just a day or two, so eat it quickly!!-19 Apr 2001
OK, so as far as breads go, this one isn't easy. But in terms of special, holiday breads, this Babka really isn't that tough to do at all. And to top it off, the results of your efforts will be worth the bit of extra work. The bread is flaky and buttery--not what you want to eat when you are trying to loose a few pounds. But then, what the heck? This bread is for special occasions. It's completely yummy. Thanks Alicia!-18 Oct 2003