Lemon - Poppy seed Polish Yeast Babka
Polish babka is a traditional cake served on Easter, but being such a delicious treat, any occasion is great to make it. The taste and texture of this Lemon - Poppy seed Polish Babka is worth every minute of the 15 minutes of kneading.
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Equipment
- mixing bowls
- measuring cups and spoons
- Babka baking form
- cooling rack
- Kitchen towel or plastic wrap
- Citrus zester
- stand mixer optional
Ingredients
For the Raisins
- 1 cup golden raisins
- ¼ cup rum or brandy
- 1 cup hot water
For the Yeast
- ¾ cup warm milk
- 3.5 tsp active dry yeast
- 2 tbsp sugar
For the Dough
- 4 cups flour
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 5 egg yolks
- 1 whole egg
- 2 tbsp lemon zest
- 2 tbsp poppy seeds
- ½ tsp sea salt
- 150 g melted butter + more for greasing the pan
For the Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice + additional lemon zest
- Water if needed
Instructions
- Prepare the Raisin Filling - add golden raisins and brandy to a small bowl. Stir well to combine. Finish by pouring hot water to cover the raisins fully. Let the raisins soak for at least 30 minutes.
- Activate the Yeast - in a small bowl, combine warm milk, active dry yeast, and 1- 2 tablespoons of sugar. Stir gently to combine and let it sit in a warm place for about 5-10 minutes until the yeast becomes foamy and fragrant.
- Drain the soaked raisins, discarding any excess liquid. Pat the raisins dry with a paper towel and set them aside. I also sprinkled the raisins with tablespoon of flour to further absorb any moisture.
- Prepare the Dough - In a large mixing bowl combine together flour, egg yolks, whole egg, granulated sugar, vanilla extract, lemon zest, poppy seeds, sea salt, activated yeast, butter and raisins. Using your hands knead lightly to incorporate all the ingredients until soft dough forms.
- Knead the Dough - transfer the dough to a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
- Fill the Babka Form - grease the babka baking form with butter. Transfer the prepared dough into the greased baking form, spreading it out evenly.
- Let the Babka Rise - cover the babka with a clean kitchen towel or plastic wrap. Let the babka rise in a warm place for about 30-45 minutes, or until doubled in size.
- Bake the Babka - preheat your oven to 350°F (175°C). Bake it in the preheated oven for 45-50 minutes, or until golden brown and cooked through.
- Remove the babka from the oven and let it cool in the baking form for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze - in a small bowl, whisk together powdered sugar, lemon juice, and additional lemon zest until smooth. If needed, adjust the consistency of the glaze by adding water, a little at a time, until desired thickness is achieved.
- Glaze the Babka - once the babka has cooled completely, drizzle the glaze over the top.
- Allow the glaze to set for a few minutes before slicing and serving.
Notes
Ensure the yeast is properly activated before adding it to the dough. Use warm liquid (milk or water) and a small amount of sugar to activate the yeast. Mix in a bowl and keep in a warm place for 10-15 minutes. The mixture should be frothy, foamy and you definitely will be able to smell the yeast. If the liquid is too hot, it can kill the yeast.
Use room temperature ingredients - using cold ingredients can slow down yeast activity and hinder dough rise. Room temperature ingredients are ideal for yeast activation and dough fermentation.
Knead the dough thoroughly until it becomes smooth and elastic. Proper kneading helps develop gluten, resulting in a light and airy texture in the finished babka. Use a floured surface and gentle pressure to knead the dough evenly.
Nutrition
Serving: 1sliceCalories: 419kcalCarbohydrates: 64gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 123mgSodium: 196mgPotassium: 197mgFiber: 2gSugar: 28gVitamin A: 466IUVitamin C: 2mgCalcium: 70mgIron: 3mg
Tried this recipe?Let us know how it was!