Polish Bobka {Easter Bread}

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Polish Bobka Easter Bread is an InternationalĀ Easter bread recipe. This Polish sweet bread is an easy recipe that you can make at home. You will love this Easter sweet bread recipe.

Polish Bobka Easter Bread Title with red wine

 

Sweet Easter Bread

One of the things I like about Easter is the sweet loaves of bread during Passover/Easter. Each bread usually has a story behind it too that you may not even realize. I adore the sweet loaves of Easter bread this holiday has.

Cooking Tip:

F

or best results when you’re baking, leave butter and eggs at room temperature overnight. – Source: FoodNetwork

I love learning backgrounds when comes to the ethnic recipes. This Polish Bobka bread is no exception. Many people know about Polish Paska bread. The Bobka bread is similar meaning it has raisins like the Paska, yet it is different.

Paska Bread Recipe

Paska bread is generally eaten during Lent. It represents the body of Christ. That is why Paska bread is whole, meaning it does not have a hole in the middle like the Bobka Bread.

Bobka Easter Bread Recipe

Polish Bobka Easter Bread Long PIn
Pin this Polish Bobka Easter Bread to save for later

Bobka bread, as I said, has a hole in the middle and it is eaten on Easter. The hole actually represents the opening of the tomb and Christ rising. I find information like this about foods interesting, and that was why I decided to share what I knew about these loaves of bread.

 

Anyway, I had a little fun with this bread. I decided to add a little bit the nut and raisin on the top as a topping. Drizzle on the glaze and it was a great breakfast treat on Easter for me.

Polish Bobka Easter Bread With red wine
You will love this Easter sweet bread recipe.

 

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Polish Bobka easter bread 2

Polish Bobka Easter Bread Recipe


  • Author: Deanna Samaan
  • Prep Time: 0:10
  • Cook Time: 0:20
  • Total Time: 30 minutes
  • Yield: 10 Servings
  • Category: Bread
  • Cuisine: Polish

Description

A sweet Polish Easter bread from Seduction in the Kitchen.


Ingredients

  • 4 cups flour
  • 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 1/4 cup golden raisin
  • 1 fresh lemon rind
  • 3 tablespoons orange juice (divided)
  • 1/4 cup walnuts
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1/4 cup powder sugar

Instructions

  1. Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
  2. Melt butter and add lukewarm milk.
  3. Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
  4. Add 4 egg yolks, orange juice, and 1 more cup of flour.
  5. Beat at medium speed 2 minutes or until think and elastic.
  6. Gradually stir in last cup of flour with wooden spoon, making a soft dough.
  7. Cover and let rise until double.
  8. Stir in 1 cup of the raisins and lemon rind.
  9. Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
  10. Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
  11. Mix the walnuts and rest the raisins with the sugar and cinnamon.
  12. Sprinkle walnut mixture over the top and let rise for one hour uncovered.
  13. Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.
  14. Mix the powder sugar with 1 tablespoon of the orange juice, add the second one if you need the glaze to be thinner, the drizzle it over the top the bread.
  15. Slice it up and ENJOY!

Reccomended Recipes From Other Food Bloggers:

So are you ready to see the rest of the #BreadBakers Spring/ Easter Bread line up?
Here’s our International Easter/Passover/Spring Bread Basket, in alphabetical order…

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.
Links are also updated after each event on the BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

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7 Comments
  • dcclark13
    March 22, 2016

    Oooh! I can almost smell it baking from here – delish!!

    • Deanna Samaan
      April 2, 2016

      Thank you!!!

  • Michelle
    March 30, 2018

    How long will it take to double? And do you use instant yeast or regular yeast?

    • Deanna
      March 30, 2018

      I usually let double for an hour. I always used regular yeast. The instant yeast I have been burned on because if it is old it doesn’t work as well.

      • Michelle
        April 2, 2018

        Thank you so much! That’s very helpful.

  • JB
    April 2, 2018

    Made this for Easter and it was amazing, better than what I could buy at Polish bakeries. I also started late in the evening, so instead of waiting for the first rise, I covered it tightly and but it in the refrigerator overnight. I then let it sit out a bit to warm up, then carried on with the recipe and it was fine. Instead of the glaze and walnuts, I made crumbs to place on top as I have a nut allergy.

    • Deanna
      April 2, 2018

      I am so glad you love it!!! Thank you so much!! If I work late I have to do your little trick šŸ™‚