Crafting An Easy Pecan & Cinnamon Polish Easter Babka
Easter in Poland is a time of rich traditions and cherished family gatherings. One sweet tradition that takes center stage during this festive season is the preparation and sharing of the beloved Easter bread known as Babka. Crafting an easy pecan & cinnamon Polish Easter babka is a great way to experiment with yeast bread. This is one of the simplest babka recipes with these step-by-step instructions.
The dough from this traditional babka is soft, eggy, and citrusy. The filling is sweet with cardamom and cinnamon and has the perfect pecan texture. This delightful babka bread, rich in history and flavor, is a staple at Polish Easter tables. In this article, we’ll delve into the art of crafting a traditional Polish Easter Babka that captures the essence of this joyous celebration.
The Significance of Easter Babka in Polish Tradition
Easter Babka holds a special place in Polish hearts, symbolizing the resurrection of Christ. Its round shape represents the sun and the circle of life, while the sweet ingredients inside mirror the sweetness of the Easter celebration. Preparing and sharing Babka is a time-honored tradition that brings families together to rejoice in the spirit of Easter.
Origin Of Babka
Babka is a traditional Eastern European sweet bread that has become popular in many parts of the world. Its origin can be traced back to the Jewish communities of Poland and Ukraine. The word “babka” itself means “grandmother” in Polish and Ukrainian, which reflects its homemade, comforting nature.
The exact origins of babka are not entirely clear, but it is believed to have originated in Eastern Europe, particularly among Jewish communities, as early as the 18th century. Babka was initially a simple yeast cake made with basic ingredients such as flour, eggs, sugar, and yeast.
Over time, various regional variations of babka emerged. In Jewish communities, it became a popular treat, especially during holidays and celebrations such as Easter and Christmas. Babka was often made with rich ingredients such as butter, and eggs, and sometimes filled with sweet fillings like cinnamon, chocolate, or fruit preserves.
Ingredients For Crafting An Easy Pecan & Cinnamon Polish Easter Babka
For the Dough:
- 41/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 tsp salt
- Zest of 1 lemon and orange
For the Filling:
- 1 cup finely chopped nuts (walnuts or pecans)
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup salted butter, melted
For the Glaze:
- Lemon juice and orange juice from the zested fruit.
- 1 cup of powdered sugar or enough to make a glaze the consistency you want.
Variations Of Ingredients for Crafting An Easy Pecan & Cinnamon Polish Easter Babka
There are many different fillings you can use for your Polish babka. Here are some suggestions to change up your Easter cake:
- Golden raisins
- Rum-soaked raisins
- Dried cranberries
- Candied orange peel
- Additional orange zest
- Sprinkle the top with poppy seeds
- Dust with coarse sugar (turbinado)
- Chocolate filling
- Nutella
- Drizzle with rum syrup
Instructions For Crafting An Easy Pecan & Cinnamon Polish Easter Babka
1. Activate the Yeast:
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk (100 Degrees F), a pinch of sugar, and the active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
- In the large bowl of the mixer add 4 cups of flour (reserve 1/2 cup), sugar, salt, and orange/lemon zest, softened butter, and eggs to the yeast mixture. Knead the dough on medium-low speed until it becomes smooth and elastic about 5 minutes. Add in the remainder of the flour if needed.
- Transfer the dough to a lightly floured surface and shape into a ball. Place in a greased bowl and cover with plastic wrap (I use a shower cap). Let it rise in a warm place for 1-2 hours or until it doubles in size.
3. Make the Filling:
- In a separate bowl, mix chopped pecans, sugar, cinnamon, cardamom, and melted butter. Set aside.
4. Assemble the Babka:
- Roll out the dough into a large rectangle on a floured surface. Sprinkle the filling evenly over the dough. Size doesn’t matter.
5. Roll and Twist:
- Roll the risen dough tightly into a log and make a U-shape. Cut the log lengthwise about halfway down, exposing the layers of filling. Twist the two halves together, creating a braided appearance. It is a beautiful rustic bread.
6. Form the Babka:
- Transfer the twisted dough into a well-greased Babka pan or a regular cake pan. Cover it and let the dough rest for an additional 30-60 minutes.
7. Bake to Perfection:
- Preheat the oven to 350°F (180°C). Bake the Babka for 35-45 minutes or until golden brown. If the top is browning too quickly, cover it with foil.
8. Glaze (Optional):
- While the Babka is still warm, you can brush the top with a simple sugar glaze made from powdered sugar and citrus juice. Room temperature or warm water can also be used.
9. Enjoy the Tradition:
- Allow the Easter Babka to cool before slicing. Serve it with joy and celebrate the rich traditions of Easter with family and friends.
Notes
- Rising times may vary depending on how warm your house is and the humidity.
- Instant yeast is fine to use.
- You can bake yours in a bundt pan or a loaf pan if you want that shape.
- For a shiny top crust brush with an egg wash (egg yolks mixed with a little water).
How To Store & Serve Easy Pecan & Cinnamon Polish Easter Babka
Store babka in an airtight container or bread bag. It will stay fresh on the counter for 3-4 days.
Serve this delicious sweet bread for Easter Sunday, Ostara celebrations, brunch, Christmas, or any day of the year – it is that good! Here are some pairing suggestions:
- French tomato tart
- Pumpkin soup
- Polish tomato soup
- Top the bread with this oat crumble
- Irish vegetable soup
- Chili
- With your Holiday Turkey
- Drizzle with Mocha syrup
- Sip a mocha and have a slice
- Use in French toast casserole
- Egg and sausage casserole
- Top with a mascarpone buttercream
Wrapping Up Crafting An Easy Pecan & Cinnamon Polish Easter Babka
In addition to the traditional sweet versions, savory versions of babka have also become popular, filled with ingredients like cheese, herbs, or even meats. Babka’s popularity has continued to grow, and it has become a beloved treat enjoyed by people of many different cultural backgrounds. Its rich, sweet, and sometimes indulgent flavors make it a favorite for special occasions or as a comforting treat to enjoy with a cup of coffee or tea.
Crafting a traditional Polish Easter Babka is not just a culinary endeavor; it’s a heartfelt celebration of Easter traditions and the joy of sharing with loved ones. My children went crazy for this beautiful bread. As the sweet aroma fills your kitchen and the Babka graces your table, you are partaking in a centuries-old tradition that connects generations and embodies the spirit of Easter in Poland. Wesołych Świąt! (Happy Holidays!)
Cheers,
Sarah
Recipe Card For Crafting An Easy Pecan & Cinnamon Polish Easter Babka
Crafting An Easy Pecan & Cinnamon Polish Easter Babka
Ingredients
- For the Dough:
- 41/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter softened
- 4 large eggs
- 1/2 tsp salt
- Zest of 1 lemon and orange
- For the Filling:
- 1 cup finely chopped nuts walnuts or pecans
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup salted butter melted
- For the Glaze:
- Lemon juice and orange juice from the zested fruit.
- 1 cup of powdered sugar or enough to make a glaze the consistency you want
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk (100 Degrees F), a pinch of sugar, and the active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
- Into the bowl of the mixer add 4 cups of flour (reserve 1/2 cup), sugar, salt, and orange/lemon zest, softened butter, and eggs to the yeast mixture.
- Knead the dough on medium-low speed until it becomes smooth and elastic about 5 minutes. Add in the remainder of the flour if needed.
- Transfer the dough to a lightly floured surface and shape into a ball. Place in a greased bowl and cover with plastic wrap (I use a shower cap). Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Make the filling – In a separate bowl, mix chopped pecans, sugar, cinnamon, cardamom, and melted butter. Set aside.
- Roll out the dough into a large rectangle on a floured surface. Sprinkle the filling evenly over the dough. Size doesn’t matter.
- Roll the risen dough tightly into a log and make a U-shape. Cut the log lengthwise about halfway down, exposing the layers of filling. Twist the two halves together, creating a braided appearance. It is a beautiful rustic bread.
- Transfer the twisted dough into a well-greased Babka pan or a regular cake pan. Cover it and let the dough rest for an additional 30-60 minutes.
- Preheat the oven to 350°F (180°C). Bake the Babka for 35-45 minutes or until golden brown. If the top is browning too quickly, cover it with foil.
- While the Babka is still warm, brush the top with a simple sugar glaze made from powdered sugar and citrus juice. Room temperature or warm water can also be used.
- Allow the Easter Babka to cool before slicing. Serve it with joy and celebrate the rich traditions of Easter with family and friends
Notes
- Rising times may vary depending on how warm your house is and the humidity.
- Instant yeast is fine to use.
- You can bake yours in a bundt pan or a loaf pan if you want that shape.
- For a shiny top crust brush with an egg wash (egg yolks mixed with a little water).
Oh my goodness. This is a work of art!! Deliciousness on steroids!m