Polish Easter Bread Recipes

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POLISH EASTER BREAD - BOBKA

We attended a Russian Orthodox Church while living in Boston and I collected many great recipes over these years. My friend Athanasia gave me this recipe which was her mother's in Poland. This was always a favorite with my children! I wish I had some great pictures to post of some of these special, beautiful Easter dishes. Watch for more...

Provided by sassafrasnanc

Categories     Yeast Breads

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11



Polish Easter Bread - Bobka image

Steps:

  • Measure 2 cups flour onto piece of waxed paper.
  • Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
  • Melt butter and add lukewarm milk.
  • Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
  • Add 4 egg yolks and 1 more cup of flour.
  • Beat at medium speed 2 minutes or until think and elastic.
  • Gradually stir in last cup of flour with wooden spoon, making a soft dough.
  • Cover and let rise until double.
  • Stir in raisins and lemon rind.
  • Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
  • Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
  • Sprinkle almonds over the top and let rise for one hour uncovered.
  • Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.

Nutrition Facts : Calories 344.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 93.1, Sodium 289.3, Carbohydrate 52.1, Fiber 2.1, Sugar 15.8, Protein 7.5

4 cups flour
1 (1/4 ounce) package yeast
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1 1/4 cups milk, lukewarm
5 egg yolks, keep one separate
1 cup golden raisin
1 fresh lemon rind
1/4 cup almonds, sliced and blanched

CHEESE-FILLED EASTER POLISH BREAD (BABKA)

This is a delicious sweet bread with a swirl of orange and vanilla-flavored cheese. It is easy to make and too easy to eat. We will enjoy it this Easter and I hope you enjoy it too! Eat one loaf for Easter and freeze the other for later.

Provided by Ellen Bancroft Ziegler

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 3h55m

Yield 24

Number Of Ingredients 19



Cheese-Filled Easter Polish Bread (Babka) image

Steps:

  • Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
  • Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
  • Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
  • Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
  • Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
  • Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
  • Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
  • Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 32.1 g, Cholesterol 78.2 mg, Fat 16.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 9.6 g, Sodium 188.7 mg, Sugar 16.1 g

⅓ cup white sugar, divided
2 tablespoons warm water (110 degrees F (43 degrees C))
3 ⅓ teaspoons active dry yeast
⅔ cup milk
6 tablespoons butter, softened
2 egg yolks, beaten
⅔ teaspoon salt
3 ⅓ cups all-purpose flour
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 egg yolks
1 tablespoon orange liqueur (such as Grand Marnier®)
½ orange, zested
1 teaspoon vanilla extract
½ cup white sugar
6 tablespoons all-purpose flour
¼ cup cold butter, cubed
½ cup thinly sliced almonds
1 egg white, beaten

BABKA I

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Provided by JJOHN32

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h55m

Yield 24

Number Of Ingredients 23



Babka I image

Steps:

  • In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  • Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
  • In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
  • If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  • Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
  • Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  • In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
  • Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
  • Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  • Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 80.5 g, Cholesterol 99 mg, Fat 14.7 g, Fiber 3.5 g, Protein 10.6 g, SaturatedFat 7.2 g, Sodium 141.5 mg, Sugar 31.2 g

2 cups milk
½ pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
½ cup warm water (110 degrees F/45 degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 ½ cups dried currants
1 ½ cups raisins
1 ½ cups golden raisins
1 cup chopped slivered almonds
1 cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

POLISH EASTER BREAD

This recipe is from Poland is called Babka Wielkanocna. This recipe is from recipegoldmine.com and is posted for ZWT4

Provided by Lavender Lynn

Categories     Yeast Breads

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 12



Polish Easter Bread image

Steps:

  • Beat butter and sugar in large bowl until blended.
  • Beat in egg yolks until well blended.
  • Dissolve yeast in warm water.
  • Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
  • Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
  • Stir in raisins.
  • Cover; let rise in warm place until double, about 1 1/2 hours.
  • Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
  • Cover; let rise until double, about 1 hour.
  • Heat oven to 350 degreesF
  • Bake until bread is golden brown, 35 to 40 minutes.
  • Cool 5 minutes.
  • Remove from pan; cool completely.
  • Sprinkle with confectioners sugar if desired.

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup granulated sugar or 1/2 cup maple syrup
3 egg yolks
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 teaspoons orange peel, grated
1 teaspoon lemon peel, grated
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups flour or 4 cups white whole wheat flour
1 cup lukewarm milk (scalded, then cooled)
1 cup golden raisin

POLISH EASTER BREAKFAST

Grandma Bernice created this recipe over 50 years ago for Easter breakfast and made it every Easter morning in a large electric skillet. My dad carries on Grandma's tradition today, preparing this dish every Easter Sunday for our family. A separate batch without eggs is made for those with allergies and it is equally delicious. Recipe quantities are a guideline; allow 1/2 lb meat per person for extras. We serve this with rye swirl bread, butter, and prepared horseradish on the side. *Fresh kielbasa can be found at good meat markets.

Provided by cookwithlove

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Polish Easter Breakfast image

Steps:

  • The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
  • Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
  • Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
  • Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.

1 lb smoked kielbasa
1 lb fresh kielbasa
1 lb good-quality cured ham
6 hard-boiled eggs
1 fresh horseradish root
vegetable oil

POLISH BRAIDED EASTER EGG BREAD

Make and share this Polish Braided Easter Egg Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 9



Polish Braided Easter Egg Bread image

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in preheated oven for 50 to 55 minutes, or until golden.

Nutrition Facts : Calories 2333.7, Fat 87.2, SaturatedFat 43.3, Cholesterol 1498.5, Sodium 3190.2, Carbohydrate 301.2, Fiber 9.9, Sugar 53.3, Protein 81.1

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

POLISH EGG BREAD

This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.

Provided by BOBBIELLEN1

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h30m

Yield 30

Number Of Ingredients 9



Polish Egg Bread image

Steps:

  • Dissolve yeast packages in 1 cup of warm water; set aside.
  • Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
  • When milk mixture has cooled to lukewarm, stir in dissolved yeast.
  • In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
  • Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

Nutrition Facts : Calories 412.7 calories, Carbohydrate 66.9 g, Cholesterol 81.2 mg, Fat 10.2 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 5.2 g, Sodium 651.4 mg, Sugar 11.8 g

5 packages active dry yeast
2 cups lukewarm water, divided
1 quart whole milk
1 cup butter, cut into pieces
1 ½ cups superfine sugar
2 tablespoons salt
1 teaspoon salt
10 eggs, room temperature
5 pounds bread flour

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Instructions. Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble. In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg. Sift 6 cups of flour into separate bowl.
From seductioninthekitchen.com


POLISH EASTER FOOD - ANNA IN THE KITCHEN
Pork loin – loin is great in many forms. While the most common for Easter is pork, it’s not uncommon to see a roasted duck instead. It can be eaten warm as part of lunch, or cold on top of kanapki – open sandwiches. Potatoes – potatoes are an important part of Polish food.
From annainthekitchen.com


MY POLISH EASTER {WIELKANOC} - POLISH YOUR KITCHEN
Easter 2016. Holy Saturday is also a day for decorating eggs ( pisanki) and adding finishing touches to Easter dishes. We would always boil our eggs in onion peels. The egg shells would turn dark reddish-brown from the golden onion peels. We would then use a knife or a needle to scrape the coloring off.
From polishyourkitchen.com


AUTHENTIC POLISH EASTER FOOD RECIPES YOU NEED TO TRY!
On Holy Saturday, Poles put a bit of every Polish Easter food into a basket. That includes: kiełbasa (sausage) horseradish; salt; pepper; bread; babka cake; eggs; pisanki (painted eggs) many more; Then, they are going to church to bless the food before the official Easter Breakfast. On Easter morning, the family gathers together to pray and ...
From polishfoodies.com


POLISH BREAD RECIPES | ALLRECIPES
Classic Polish rye bread — dark, dense, and nourishing — is essential, a timeless Old World tradition. And that's just scratching the surface. We've gathered together some top-rated traditional Polish breads ( pieczywo ), including sourdough rye bread, bagel-like bialys, egg breads, sweet breads, poppy seed rolls, and more.
From allrecipes.com


6 MOST POPULAR POLISH BREADS - TASTEATLAS
Chleb prądnicki is a traditionally made brown bread produced within the administrative boundaries of the city of Krakow in Poland since the 15th century. It is a huge and unique bread - the loaves weigh 4.5 kilos, its crust is very thick and it has a long shelf life, staying fresh for at least seven days. It has a typical flavor and smell of ...
From tasteatlas.com


POLISH BABKA (EASTER YEAST BABKA WITH RAISINS) - EVERYDAY DELICIOUS
This yeast sweet bread with raisins is definitely popular in Poland, especially for Easter, but many people make different kinds of babka for Easter. For example, in my family, my grandma always makes lemon babka (babka cytrynowa) for …
From everyday-delicious.com


12 DELICIOUS POLISH EASTER RECIPES | KEY TO POLAND
Chrzan (pronounced hzhan) is the Polish word for horseradish. It is grated and usually made into a sauce or a spread that is served on bread or meat. This quick and easy recipe will be a great addition to your Easter table. Recipe for Chrzan from Polish Foodies. Photo by Polish Foodies 6. Chicken in Gelatin (Galaretka z Kurczaka)
From keytopoland.com


22 POLISH DESSERTS – LIST OF SIMPLE RECIPES FOR EVERYONE 2022
Recipe #6: Mazurek Królewski – Polish Flat Cake. Mazurek got its name from the traditional Polish folk dance and a sparrow that lives in the Mazur area of north-central Poland. You can make it with yeast or non-yeast doughs and decorate with almond pastes, preserves, dried fruits, almonds, and meringues.
From lacademie.com


LITURGICAL YEAR : RECIPES : BABKA I (POLISH EASTER BREAD)
1. Combine warm milk and 1/2 cup flour. Beat thoroughly and cool. Dissolve yeast in warm water. Set aside for 5 minutes. 2. Combine milk mixture and …
From catholicculture.org


POLISH EASTER BABKA - THE WHOLE CROWE
Combine yeast packet, 1 cup of the milk, 1 cup of the flour into a medium bowl and mix well. Set aside to rise in a warm place for an hour. After the yeast mixture has risen, cream together the butter and sugar in a stand mixer. Once creamed add …
From thewholecrowe.com


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