TODAY Food Club

For our family, there is nothing more synonymous with Easter than making and eating homemade Babka. There are many variations of the iconic holiday tradition, but this is what we remember from our Polish heritage and our childhood: a light, textured, buttery, egg-rich, fragrant dough, studded with golden raisins (not too many) and a crusty brown shiny exterior, all to be slathered with more butter (of course).

Our Polish Easter: It's All About the Babka

• Yield: 2 10" Loaves
• Prep Time: 3 hr
• Cooking Time: 55 min

Ingredients

• 3 (¼ oz.) packages active dry yeast (3 T)
• ¾ cup warm water (110 degrees F)
• 1 tablespoon plus 1 cup sugar
• 7-¾ cups all purpose flour (about)
• 1-½ cups milk
• 1-¼ cups unsalted butter
• 6 large eggs
• 2 large egg yolks
• 1-½ teaspoon salt
• 1 cup golden raisins
• 1 large egg white

Preparation

1. Grease side and bottom of two 10-inch spring form pans.
2. In shallow medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and ½ cup warm flour; stir to combine. Cover; let stand in a warm place 5-10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks, and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt, and yeast mixture. Beat until smooth. Gradually beat in 4 ½ cups flour. Stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in half. Arrange one part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
3. Preheat oven to 350ºF. Lightly beat egg white and brush over top of dough. Bake 50-55 minutes or until wooden pick inserted in center comes out clean.

Recipe Tags

• Easter
• European
• Breakfast