Babcis Babka Recipes

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UKRAINIAN EASTER BABKA



Ukrainian Easter Babka image

Ukrainian babka is a favorite slightly sweet yeast bread usually served at Easter. Learn how to make it easily with this traditional recipe.

Provided by Barbara Rolek

Categories     Bread

Time 1h20m

Number Of Ingredients 18

For the Sponge
1 cup milk
1/3 cup all-purpose flour
2 teaspoons sugar
1/2 cup water (lukewarm)
3 (1/4-ounce) packages active dry yeast
For the Dough
10 large egg yolks (room-temperature)
2 large eggs (room-temperature)
1 teaspoon salt
1 cup sugar
8 ounces butter (melted)
2 teaspoons vanilla extract
1 tablespoon lemon zest (grated)
6 cups all-purpose flour
Optional: 1 cup raisins (light or dark)
1 large egg (room-temperature)
2 tablespoons milk (or water, room-temperature)

Steps:

  • Gather the ingredients.
  • Scald the milk and cool it to 110 F.
  • Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
  • In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
  • Transfer the yeast mixture to the milk-flour paste, mixing well.
  • Cover with plastic wrap and let rise until light and bubbly.
  • Gather the ingredients.
  • In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
  • Add 1 cup sugar and continue beating until light.
  • Beat in the butter, vanilla, and lemon zest .
  • Add the sponge to this mixture and mix well.
  • Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
  • Knead in the optional raisins.
  • Cover with greased plastic wrap and let rise until doubled.
  • Punch down dough, knead a few times, and let it rise again.
  • Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
  • Cover with greased plastic wrap and let rise until tripled.
  • Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
  • Heat oven to 375 F.
  • Bake babkas 10 minutes.
  • Then lower temperature to 325 F and bake 30 minutes.
  • Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
  • Remove from the oven and let stand in the pan for 10 minutes.
  • Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
  • If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
  • Serve and enjoy!

Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 130 mg, Sugar 6 g, Fat 7 g, ServingSize 3 babkas (36 servings), UnsaturatedFat 0 g

JEWISH CHEESE BABKA



Jewish Cheese Babka image

Jewish cheese babka is made in a loaf pan instead of the fluted pan Poles use. This recipe features a sweetened cream cheese filling and crumb topping.

Provided by Barbara Rolek

Categories     Cake

Time 1h20m

Number Of Ingredients 20

For the Dough:
2 packages yeast (active dry)
1/2 teaspoon sugar
1/4 cup water (warmed 110 F)
1 cup milk
4 ounces butter (room temperature)
1/2 cup sugar
1 teaspoon salt
3 large egg yolks (room-temperature, beaten)
5 cups flour (all-purpose)
For the Filling:
2 1/4 pounds/36 ounces cream cheese (room temperature)
3 large egg yolks (room temperature)
1 1/2 cups sugar
For the Egg Wash:
1 large egg white (room temperature, beaten)
For the Crumb Topping:
6 tablespoons flour (all-purpose)
8 tablespoons sugar
4 tablespoons butter (cold)

Steps:

  • Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy.
  • Grease 3 (9 x 5-inch) loaf pans.
  • Scald the milk over medium-high heat, and place in a large mixing bowl or stand mixer. Add 4 ounces room-temperature butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
  • Add flour, and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
  • In a medium bowl, beat together cream cheese, 3 egg yolks and 1 1/2 cups sugar until smooth. Set aside.
  • In a small bowl, prepare the crumb topping by mixing together 6 tablespoons flour and 8 tablespoons sugar and cutting in 4 tablespoons cold butter as for pie dough. Set aside.
  • Punch down risen dough and divide into 3 parts. Working with 1 part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
  • Spread dough with one-third of the cheese filling. Fold in the sides of the dough, and then roll up tightly as for a jellyroll. Place in 1 of the prepared pans. Brush with beaten egg white and sprinkle with one-third of the crumb topping.
  • Repeat with remaining dough and remaining 2 loaf pans. Cover loaf pans with greased plastic wrap and let rise until above the rim of the pan.
  • Place rack in center of oven and heat to 350 F. Bake babkas for 40 to 50 minutes or until an instant-read thermometer registers 190 F. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of the pan. Cool completely in the loaf pan. Then turn out onto a rack.

Nutrition Facts : Calories 328 kcal, Carbohydrate 36 g, Cholesterol 97 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 217 mg, Sugar 18 g, Fat 18 g, ServingSize 3 cheese babkas (30 servings), UnsaturatedFat 0 g

BABKA I



Babka I image

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Provided by JJOHN32

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h55m

Yield 24

Number Of Ingredients 23

2 cups milk
½ pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
½ cup warm water (110 degrees F/45 degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 ½ cups dried currants
1 ½ cups raisins
1 ½ cups golden raisins
1 cup chopped slivered almonds
1 cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

Steps:

  • In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  • Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
  • In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
  • If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  • Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
  • Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  • In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
  • Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
  • Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  • Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 80.5 g, Cholesterol 99 mg, Fat 14.7 g, Fiber 3.5 g, Protein 10.6 g, SaturatedFat 7.2 g, Sodium 141.5 mg, Sugar 31.2 g

BASIC BABKA



Basic Babka image

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.

Provided by Nicholio

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h25m

Yield 24

Number Of Ingredients 15

½ cup white sugar
¼ cup butter
1 teaspoon salt
1 cup hot milk (185 degrees F (85 degrees C))
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
2 eggs
4 ½ cups all-purpose flour
3 eggs
1 cup packed light brown sugar
⅓ cup butter, melted
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups walnuts, chopped
2 tablespoons butter, melted

Steps:

  • Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
  • Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
  • Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
  • Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
  • Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
  • Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
  • With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
  • Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
  • Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
  • Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
  • Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 34.7 g, Cholesterol 54 mg, Fat 20 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 158.1 mg, Sugar 14.2 g

BABCI'S PIEROGI



Babci's Pierogi image

My adopted great grandmother's recipe as best as we can recreate it since she never measured anything. Mess around with the amounts and may the force be with you.

Provided by Crystelle

Categories     Polish

Time 2h30m

Yield 32 pierogies, 8 serving(s)

Number Of Ingredients 21

5 cups flour
6 egg yolks
3 eggs
1/8 teaspoon salt
3/4 cup water
1 cup cottage cheese (dry)
1 cup whipped potato
1 tablespoon onion (chopped fine)
1/8 teaspoon salt, pepper (to taste)
1 1/2 cups cottage cheese (dry)
1/4 teaspoon vanilla
1 egg yolk
1 tablespoon margarine (melted)
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 lb ground beef
1 onion (chopped)
1 tablespoon margarine
1 tablespoon flour
1/2 teaspoon dill
1/8 teaspoon salt, pepper (to taste)

Steps:

  • Dough:.
  • Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.
  • Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.
  • Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter or margarine in frying pan.
  • Filling Cheese and Potato:.
  • Combine ingredients and mix lightly. Let cool and fill circles. Seal, boil, brown, serve.
  • Filling Cheese:.
  • Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount. Seal, boil, brown, serve.
  • Filling Meat:.
  • Using a large skillet saute onion slightly in margarine. Add ground beef, salt, and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles with desired amount.

Nutrition Facts : Calories 599.4, Fat 20.3, SaturatedFat 7, Cholesterol 264.7, Sodium 601, Carbohydrate 70.3, Fiber 2.8, Sugar 5.3, Protein 31.1

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