Best 3 Easter Babka With Icing Recipes

Easter babka, a traditional sweet bread enjoyed during the Easter season, holds a special place in many cultures. Originating in Eastern Europe, this rich, yeasted bread is often braided and adorned with colorful sprinkles or icing. Its soft, fluffy texture and delicate flavor make it a beloved treat. This article presents a collection of three delectable Easter babka recipes, each offering a unique twist on this classic dish. From a classic braided babka with a sweet vanilla glaze to a savory cheese-filled babka and a chocolate-hazelnut-filled babka, these recipes cater to a variety of tastes and preferences. Whether you are a seasoned baker or new to the kitchen, these detailed instructions and helpful tips will guide you towards creating a beautiful and delicious Easter babka that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BABKA WIELKANOCNA: EASY POLISH EASTER BABKA

Babka Wielkanocna: Easy Polish Easter Babka image

This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.

Provided by Barbara Rolek

Categories Dessert Cake

Time 2h45m

Number Of Ingredients 17

Ingredients

For the Cake:
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (no hotter than 110 F)
6 ounces salted butter (cold)
3/4 cup sugar
1/2 teaspoon salt
1 cup scalded milk
1 teaspoon vanilla
3 large eggs (room-temperature, beaten)
4 1/4 cups flour (all-purpose)
Optional: 2 tablespoons lemon zest
1/2 to 1 cup raisins (light or dark)
Optional: confectioners' sugar
For the Optional Icing:
2/3 cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon boiling water

Steps:

Gather the ingredients.
In a small bowl, dissolve the yeast in warm water and set aside. If the mixture doesn't look bubbly after 15 minutes, it could mean your yeast is old. Start again with fresh yeast before proceeding to the next step.
Place butter, sugar, and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until the butter has melted and the milk has cooled to 110 F or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.
Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.
Heat oven to 350 F. Lightly coat a 10-inch babka pan , kugelhopf pan , Turk's head pan (turban pan), Bundt pan , or tube pan with cooking spray.
Pour the batter into the prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until doubled in bulk or until dough reaches the top of the pan but no higher.
Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean, or until an instant-read thermometer registers 190 F.
Cool completely on a wire rack and dust with confectioners' sugar before serving or, immediately after cooling, with the optional icing.
Gather the ingredients.
In a small bowl, whisk together 2/3 cup confectioners' sugar, lemon juice, and boiling water until smooth.
Drizzle over cooled cake.

Nutrition Facts : Calories 403 kcal, Carbohydrate 64 g, Cholesterol 78 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 210 mg, Sugar 27 g, Fat 13 g, ServingSize 10-inch cake (12 servings), UnsaturatedFat 0 g

EASTER BABKA WITH ICING

Easter Babka With Icing image

Make and share this Easter Babka With Icing recipe from Food.com.

Provided by ElaineAnn

Categories Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (1/16 ounce) envelope dry yeast
1/2 cup light cream or 1/2 cup half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon lemon rind, grated
1 tablespoon butter, melted
1/4 cup raisins
1/2 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice

Steps:

Dissolve yeast in cream.
Combine with half the sugar and flour and let double in size.
Add all the remaining ingredients except the raisins and knead until smooth.
Add raisins, while continuing to knead.
Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
Bake at 350° for 35 to 40 minutes. When cool, remove from pan.
Mix icing ingredients well and drizzle over babka.

Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 62, Sodium 29.3, Carbohydrate 29.4, Fiber 0.7, Sugar 12.5, Protein 4.2

EASTER BABKA

Easter Babka image

A cake-like fruit and nut bread that is a tradition of a Polish Easter. The rest of the year, my grandmother would make a similar bread with just raisins and no frosting. Note the the prep time includes rising times. Recipe by request

Provided by Lorac

Categories Yeast Breads

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 cup milk
3 cups flour
1/4 cup lukewarm milk
2 compressed yeast cakes (or 2 pkgs. dried)
1/2 cup sugar
1 tablespoon sugar
2 teaspoons salt
15 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup chopped almonds
1/3 cup chopped citron
1/3 cup chopped orange rind
1/3 cup chopped lemon rind
1/2 cup melted butter
breadcrumbs
1 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice
1 tablespoon water

Steps:

Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
Cool.
Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
Add to the cooled flour mixture and beat well.
Let rise until double in bulk (30 minutes).
Add salt to eggs yolks and beat until thick and lemon colored.
Add sugar, vanilla and almond extract and continue to beat.
Add to sponge (flour-yeast mixture), add remaining flower.
Knead for ten minutes.
Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes).
Punch down and let rise again (60 minutes).
Punch down.
Butter a fluted tube pan and sprinkle with bread crumbs.
Fill with dough to cover 1/3 of the pan.
Let rise 1 hour* and bake at 350°F for 50 minutes.
Cool and decorate with lucre.
Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
Note- rising times are approximate.
Keep dough covered in a warm place free from drafts.

Tips:

Use high-quality ingredients, especially the flour, butter, and chocolate. This will make a big difference in the final flavor of the babka.
Make sure the butter is cold and cubed before adding it to the dough. This will help to create a flaky texture.
Do not overwork the dough. Overworking will make the babka tough.
Let the dough rise in a warm place until it has doubled in size. This will help to ensure a light and fluffy babka.
Bake the babka until it is golden brown and a toothpick inserted into the center comes out clean.
Let the babka cool completely before icing it. This will help to prevent the icing from melting.

Conclusion:

This Easter babka with icing is a delicious and festive treat that is perfect for any occasion. With its rich chocolate flavor and fluffy texture, this babka is sure to be a hit with everyone who tries it. So next time you are looking for a special bread to bake, give this Easter babka a try. You won't be disappointed!

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