Polish Bobka {Easter Bread}

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Polish Bobka Easter Bread is an International 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


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:


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 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 2
You will love this Easter sweet bread recipe.

Polish Bobka Easter Bread
Yield: 10 Servings

Polish Bobka Easter Bread Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A sweet Polish Easter bread from Seduction in the Kitchen.


  • 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


  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!

Nutrition Information:

Amount Per Serving: Calories: 0

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…

  • Armenian Choereg by Chef Mireille’s East West Realm
  • Bacci’s Bread by A Day in the Life on the Farm
  • Bobka – Polish Easter Bread by Seduction in the Kitchen
  • Casatiello by Culinary Adventures with Camilla
  • Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout
  • Cornish Saffron Bread by Pastry Chef Online
  • Folar (Portuguese Easter Bread) by Passion Kneaded
  • Hot Cross Buns by En la Cocina de Caro
  • Hornazo – Spanish Easter Bread by Ruchik Randhap
  • Hungarian Egg Twist by Hostess at Heart
  • Hungarian White Bread by Magnolia Days
  • Individual Italian Easter Breads by Hezzi-D’s Books and Cooks
  • Italian Easter Bread by La Cocina de Aisha
  • Kulich by That’s My Home
  • Lambropsomo – Greek Easter Bread by Spice Roots
  • Lithuanian Easter Bread by My Catholic Kitchen
  • Matzo by A Shaggy Dough Story
  • Mennonite Paska by Food Lust People Love
  • Pääsiäisleipä – Finnish Easter Bread by Bakers and Best
  • Pane di Pasqua – Italian Easter Bread by Karen’s Kitchen Stories
  • Spring Sweet Bread by cooking club
  • Strawberry Fritters by Cindy’s Recipes and Writings
  • Tsoureki (Greek Easter Bread) by Simply Veggies

Polish Bobka Easter Bread
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  • 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 🙂