Polish Babka

Course : Breads
Serves: 1
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1 tablespoons dry yeast
1/4 Cup warm water (105 to 115 degrees)
1 Stick butter unsalted -- melted
1/2 Cup sugar
4 large egg yolks
3 1/2 Cup all-purpose flour -- (3 1/2 to 4)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum
3/4 Cup warm milk (105 to 115 degrees)
1 Cup Fine dry bread crumbs
1 Cup Confectioners sugar

Preparation / Directions:

Dissolve yeast in warm water. Set aside for 5 minutes. Cream butter and sugar in mixing bowl. Add egg yolks, 1 1/2 cups flour and mix thoroughly. Add yeast mixture, salt, vanilla and rum. Add milk and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth - about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour. Punch down dough. Generously grease 10-inch bundt pan. Lightly coat pan with crumbs. Put dough into prepared pan. Cover let rise in warm place until double about 45 minutes. Bake in a preheated 350 degree oven for 45 minutes or until done. Cool in pan on wire rack 10 minutes. Then remove from pan. Cool on rack. Sprinkle with confectioners' sugar before servin


Nutritional Information:

3128 Calories (kcal); 117g Total Fat; (34% calories from fat); 60g Protein; 439g Carbohydrate; 1099mg Cholesterol; 1120mg Sodium

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