Braided Babka

Traditional Polish Babkas, served often at Easter, have some variation of fruit garnish, dried or candied.

Serves: 8Hands-on: 35 minutesTotal: 4 hours 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • ½ cup dried currants
  • ½ cup candied citrus zest
  • ½ cup candied ginger
  • 2 cups orange juice
  • 1 cup warm milk
  • ¼ cup granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 3 large eggs
  • ½ cup unsalted butter
  • 1 tsp. kosher salt
  • 3 cups bread flour
  • 2 Tbsp. cream
  • 1 cup confectioners' sugar

Directions

  • Combine currants, citrus zest, ginger, and orange juice, and set aside to plump 1 hour.
  • In a large bowl combine milk, 1 tablespoon granulated sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Stir in remaining sugar, eggs, butter, and salt. Drain the plumped fruits, reserving the liquid, and add the fruits to the mixture. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2½ hours.
  • Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Brush the top of the risen loaf with cream and bake until golden brown and hollow sounding, about 30–40 minutes. Cool on a rack.
  • In a small bowl, whisk together powdered sugar and 1 tablespoon of reserved juice from the plumping. Drizzle over loaf before serving.

Recipe Information

Serves: 8

Ingredients

  • ½ cup dried currants
  • ½ cup candied citrus zest
  • ½ cup candied ginger
  • 2 cups orange juice
  • 1 cup warm milk
  • ¼ cup granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 3 large eggs
  • ½ cup unsalted butter
  • 1 tsp. kosher salt
  • 3 cups bread flour
  • 2 Tbsp. cream
  • 1 cup confectioners' sugar

Directions

  • Combine currants, citrus zest, ginger, and orange juice, and set aside to plump 1 hour.
  • In a large bowl combine milk, 1 tablespoon granulated sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Stir in remaining sugar, eggs, butter, and salt. Drain the plumped fruits, reserving the liquid, and add the fruits to the mixture. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2½ hours.
  • Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Brush the top of the risen loaf with cream and bake until golden brown and hollow sounding, about 30–40 minutes. Cool on a rack.
  • In a small bowl, whisk together powdered sugar and 1 tablespoon of reserved juice from the plumping. Drizzle over loaf before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat17g
Saturated Fat10g
Cholesterol105mg
Sodium290mg
Total Carbohydrate85g
Dietary Fiber3g
Sugars43g
Protein11g