Polish Yeast Babka with Raisins {Babka Drożdżowa z Rodzynkami}
Babka drożdżowa z rodzynkami [babka droh-dgova z roh-dzyh-nkah-mee] is a treat that we would mainly enjoy around Easter. This soft and sweet bread-like cake is best right after cooling, sliced and served with butter. It never last more than a few hours in my home which makes it hard to make ahead of time (for a holiday for example). I will have to hide it, if I want to have some left for Easter dessert.
This babka, unlike my other babka recipes is made using yeast. This gives it a distinct tangy flavor, and creates large air bubbles in the cake. Lemon zest adds a nice touch. It is an absolute one of a kind dessert, and I guarantee that, once you try a home-made version of it, it will stay in your dessert repertoire for good.
Polish Yeast Babka with Raisins {Babka Drożdżowa z Rodzynkami}
Ingredients
- 1.5 oz / 40 g fresh yeast or 0.7 oz / 20 g / 3.5 tsp of active dry yeast
- 3/4 cup / 175 ml warm milk
- 3/4 cup / 150 g of granulated sugar
- 4 cups / 500 g of all purpose flour
- 3/4 cup / 100 g of raisins
- 1 tbs of corn starch
- 1/4 cup / 2 fl oz / 60 ml of water or favorite high volume alkohol (rum, whiskey, brandy, etc)
- 11 tbs / 150 g of butter, melted and cooled
- 1 egg + 4 egg yolks
- 1 tsp of vanilla extract
- Zest of half a lemon
- Pinch of salt
- Additional butter to grease pan
- Frosting:
- 1 cup / 120g of powdered sugar
- A few drops of freshly squeezed lemon juice
- 5-6 tsp of hot water
Instructions
Place yeast, warm milk and sugar and 1/2 cup of flour in a mixing bowl and mix until dissolved. Cover and set aside for 15 min in a warm spot in the kitchen.
Place raisins in a small bowl, add water (or alcohol) and soak for 10 minutes. Melt butter and set aside to cool.
Place raisins in a strainer and add corn starch. Shake it around to cover raisins and get rid of excess corn starch.
After 15 minutes of yeast mixture proofing, add raisins, remaining flour, butter, egg, egg yolks, vanilla extract, lemon zest, and salt and mix to form dough. Transfer onto a clean, floured surface and knead for no less than 15 minutes. Add another tablespoon of flour if dough is too wet.
Grease bundt pan with butter, place dough in pan, distribute evenly. Cover with a towel and set aside for at least 2 hours in a warm spot. The dough has to (at least) DOUBLE in size.
Preheat oven to 350°F / 180°C. Place babka in the middle rack and bake for 40–45 minutes. When done, let rest for a few minutes and then transfer to a cooling rack.
To make icing, place powdered sugar in a small mix- ing bowl. Add a few drops of lemon juice and keep adding 1 teaspoon of hot water at a time. Mix until combined; it should create a paste. Adjust the amount of water and sugar for the desired thickness of the icing. Pour over cake once cake has cooled off.
Notes
This cake tends to burn quickly. To prevent this, place a piece of aluminum foil (loosely) on top of cake after 10 (or so) minutes of baking, and keep covered.
Let me know how it turns out for you!
Happy cooking and smacznego!
Anna
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Hi. Just want to say THANKYOU. I have had this cake every year of my life until my nini passed away about 4.5 years ago. I made the cake yesterday to surprise everyone for Xmas eve tonight! It tastes almost exact except I had to keep adding flour as it was sticking to my bench. So it’s slightly drier. I’m So excited!
🥰
There is something wrong with this recipe. This does not rise like it is supposed to. Cake is DENSE. I made it twice in 2 days thinking I did it wrong the first time. I tempered the milk to make sure it was the right temperature for the yeast, I followed everything to a tee. This recipe is hard and dense and not like babka bread. The flavor is great but that is about it. A friend of mine made it today as well and hers came out just as dense. Something is off. I proofed the yeast and everything. It comes out like a lead brick. What could be the problem? I have tried other things from here and they were ok.
Sorry to hear this didn’t turn out for you. Shouldn’t be dense at all. For me it comes out really soft. Maybe your yeast is old… did the cake rise well?
Did you let the dough rise again once placed in the pan?
Mine also turn out quite dry and dense. I was sad, but my husband still ate it.
Hi Anna, I just made this yesterday for our lock down Easter celebrations as my husband is stuck in Poland with his family and I’m in Ireland with my elderly mum. Anyway, thanks so much for a well explained recipe, it did take the 4 hours to rise but I didn’t worry cause you had prepared me! I used spelt flour as I prefer it when I can and it came out very well. Maybe a bit on the dry side but very very tasty. I soaked the raisins in Soplica the night before!! I also used quick action yeast so skipped first step and just added yeast into the dry ingredients. I also put in the zest of a whole orange instead of the lemon and the kitchen smelled fantastic all day!
I’m delighted with my first Polish babka! Happy Easter!
Well done!! If too dry, try baking a few minutes less next time. 👍🏻
I made this today and it was a lot of fun to make. Not only was it fun but it tastes great! Mine proofed for a little over 2 hours and then all of a sudden it took off and startled me. I tossed it into oven and watched the magic happen. Such a great recipe, thank you!!
Tomorrow I will be following your video and making sauerkraut!
Next time I will try not to be in such a hurry to eat it and wait for the full rise.
I was hoping you had a video for this. (Im a visual learner). Maybe in the future you can make a video for yeast babka with raisins.
Will make a video sometime. 😊
I was looking for your video also as I am a visual learner also.
I made this babka and poppyseed rolls today from your recipes and everything came out great. Thank you for sharing your recipes! Also, I just watched your video on pizza in Poland and I think I will try pickles on the next pizza I make! Be well and happy Easter.
Awesome!! ❤️
I made this for Easter and everyone LOVED IT! I am making another one today – just because. Why wait for a holiday!
A cousin of mine told me about your programs. I am so happy! Thank you.
I love learning about Poland. Both my grandmothers came to the US from Poland in the early to mid 1900’s but never wanted to talk about it. I am thankful that my family made a lot of the food that you are making. What wonderful memories. Now I can actually write down the recipes, since they never did, and pass them on to my grandchildren.
Thank you, Thank you, Thank you
Barbara, glad you’re here! 😊
My babka came out dry and dense. Tertible ! What dud I do wrong?! I used King Arthur’s all purpose flour. I used active dry yeast. It proofed correctly, I used a dough hook and ran it till dough came away from bowl. Only about 2 minutes. I notuced dough was very firm, not supple, when I set it to rise. It took 3 hours to rise to top of pan. I did not let it rise beyond the pan rim. Can you suggest what I may have done wrong?
Love your recipes, can’t wait to try this one!
Can I use sultanas instead of raisins? (I live in Australia). Thanks!
My wife who is 100% Polish used to make a babka every Easter. Because of her M. S. she had to stop so I’ve made it the past few years using her recipe. This recipe was similar and appeared to be a bit easier so this year I tried it. Easter won’t be the same without the tasty babka we’re used to. This turned out flat and dense without the nice taste of her recipe. I’ve learned my lesson. It may be easier but it’s a waste of time and a major disappointment.
That’s weird, it doesn’t come out dense for me.
I was hesitant to try this recipe due to the problems others have had but I did it anyway. It rose nicely and baked up beautifully. Not dense at all. It has the texture and flavor that reminded me of the babka I used to get decades ago from a traditional polish bakery. Not as good as theirs of course but this was my very first time making it. It’s way better than typical grocery store stuff for sure. I’m pleased with the results and will make it again.
Awesome!! 😊