Are you ready to bake your way to happiness? This Polish Sweet Bread recipe (also known as Babka Wielkanocna in some regions, though variations exist) is more than just a dessert; it's a journey through generations of family traditions, a comforting aroma that fills your kitchen, and a taste of pure, unadulterated deliciousness. It's surprisingly easy to make, perfect for beginner bakers, and guaranteed to become a family favorite. This recipe offers a delightful balance of sweetness and richness, making it ideal for any occasion, from holidays to casual gatherings. Whether you're looking for easy recipes, healthy meals (relatively speaking!), or quick dinner ideas to complement, this Polish bread is a versatile choice.
Ingredients:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- 4 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup raisins (optional)
- ½ cup currants (optional)
- 1 large egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions:
Getting Started:
- In a large bowl, combine warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic.
- Add the egg and vanilla extract to the yeast mixture and whisk well to combine. Then, gently stir in the melted butter.
Bringing it Together:
- Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using raisins and currants, gently fold them into the dough during the last minute of kneading.
First Rise:
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shaping and Second Rise:
- Gently punch down the dough to release the air. Shape the dough into a round loaf or your preferred shape (a traditional babka is often shaped in a bundt pan).
- Place the shaped dough in a greased 9x5 inch loaf pan or other suitable baking dish. Cover and let rise for another 30-45 minutes, or until almost doubled.
Baking and Finishing:
- Preheat your oven to 350°F (175°C). Brush the risen dough with the beaten egg wash and sprinkle with coarse sugar, if desired.
- Bake for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Variations:
- For a richer flavor: Use whole milk instead of regular milk.
- Add some zest: Incorporate the zest of one lemon or orange for a citrusy twist.
- Nutty delight: Add chopped nuts, such as walnuts or pecans, to the dough.
- Glaze it up: Once cooled, drizzle a simple glaze made from powdered sugar and milk or lemon juice over the bread.
- Make it sweeter: Increase the sugar slightly if you prefer a sweeter bread.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 (depending on size and additions)
This nutritional information is an estimate and may vary depending on the specific ingredients used and serving size.
This Polish Sweet Bread recipe is a testament to the beauty of homemade cooking, offering a delicious and rewarding baking experience. Enjoy the process, savor the aroma, and share the joy of this traditional treat with your loved ones! It's a perfect example of delicious dishes made with simple ingredients. Enjoy!