POLISH BABKA, ROBERT STRYBEL, NO-KNEAD, EASY
A part of our Polish Christmas Eve Wilia. Very easy, no kneading. This is Robert Strybel's (Warsaw correspondent for the Polish News) recipe for an easy yeast-raised Babka. It has a solid, yet airy, bread-like texture and lemony taste. From start to finish, this may take up to 3-1/2 hours. A long recipe because of the very detailed instructions, but quite simple. I've tried many Babka recipes; so far this is the one I like best.
Provided by Jezski
Categories Yeast Breads
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
- Beat the 3 eggs and add to the yeast mixture.
- Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
- Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8" fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
- Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
- After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner's sugar or glaze with icing.
- For the icing, combine the confectioner's sugar, lemon juice, and boiling water in a small bowl and mix together.
- If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
- Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
- Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.
Nutrition Facts : Calories 468.6, Fat 16.8, SaturatedFat 9.9, Cholesterol 103.5, Sodium 269.8, Carbohydrate 71.3, Fiber 2, Sugar 27.6, Protein 8.8
HUNTERS' STEW FROM WARSAW (BIGOS WARSZAWSKI)
The intermarriage of French and Polish nobility was greatly responsible for adding a distinctive French flair to traditional Polish cooking. This recipe is considered "high Polish Cuisine" as compared to - Bigos, Hunters' Stew - the peasant version. Both have been posted by request. *Bigos is made with a only a small amount of added liquid.
Provided by Lorac
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Brown pork in the hot bacon drippings.
- Place in a kettle and add sauerkraut, sausage, water and boullion cube.
- Cover and simmer until the pork is tender (1 to 1 1/2 hours).
- In the meantime, add the cabbage to a pot of boiling water, reduce heat, simmer 20 minutes and drain.
- Saute the bacon and onion until golden, add the flour mixed with water and stir until smooth.
- Stir into the pork- sauerkraut mixture and add the tomato paste, cabbage, mushrooms, salt and pepper.
- Simmer for 10 minutes, add wine and serve with steamed potatoes or crusty rye bread.
POLISH BABKA WITH OPTIONAL CHEESE FILLING
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
- Cream butter and sugar in a large mixing bowl.
- In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
- Add yeast and water, lemon rind, cinnamon and cardamom.
- Add flour alternately with milk and beat well to make a smooth batter.
- Add raisins and knead by hand until batter leaves the fingers.
- Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
- Optional:.
- Mix cheese filling ingredients together.
- Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6
EASTER BABKA WITH ICING
Make and share this Easter Babka With Icing recipe from Food.com.
Provided by ElaineAnn
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in cream.
- Combine with half the sugar and flour and let double in size.
- Add all the remaining ingredients except the raisins and knead until smooth.
- Add raisins, while continuing to knead.
- Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
- Bake at 350° for 35 to 40 minutes. When cool, remove from pan.
- Mix icing ingredients well and drizzle over babka.
Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 62, Sodium 29.3, Carbohydrate 29.4, Fiber 0.7, Sugar 12.5, Protein 4.2
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