Babka Wielkanocna: Easy Polish Easter Babka
A no-knead, single-rise Polish babka, this slightly sweet bread with raisins is a traditional Easter treat.
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Instructions
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Preheat oven to 350 F.
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Dissolve yeast in warm water; let stand 15 minutes until bubbly. If not bubbly, use fresh yeast.
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In a large bowl, combine butter, sugar, and salt. Pour scalded milk over and mix until butter melts and milk cools to 110 F.
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Stir in vanilla, eggs, and activated yeast.
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Add flour, lemon zest, and raisins; mix until a thick batter forms.
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Coat a 10-inch babka pan or similar with cooking spray.
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Pour batter into the prepared pan. Cover with greased plastic wrap and let rise in a warm place until doubled.
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Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
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Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Dust with confectioners' sugar or, for optional icing, whisk 2/3 cup confectioners' sugar, lemon juice, and boiling water until smooth. Drizzle icing over cooled cake.