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Polish Bobka Easter Bread is a polish bread. This Easter bread is an easy sweet bread that you can make at home. Make this bobka recipe a part of your Easter tradition.
One of the things I like about Easter is the Easter bread. Those sweet loaves of bread during Easter usually has a story behind it too that you may not even realize. I adore the sweet loaves of Easter bread this Spring holiday has.
I love learning backgrounds when comes to ethnic recipes. This Polish bread is no exception. Many people know about Polish Paska bread. The bobka bread is similar to Paska bread with raisins, yet the bobka recipe is different.
Bobka or Babka Bread
The word babka comes from the Slavic word babcia, which means grandmother. It is believed that it was named after grandmothers because they are known for making lots of goodies and desserts. Bobka, according to my friend in Poland is just the American spelling of Babka, it just got lost in translation to an o.
Paska bread is generally eaten during Lent. It represents the body of Christ. That is why Paska bread is whole bread without a hole in the middle.
The bobka recipe has a hole in the middle of the bread. Also, The Bobka bread is eaten on Easter. The hole in the bread actually represents the opening of the tomb and Christ rising.
I find information like this about this polish bread interesting, and that was why I decided to share what I knew about these easter bread.
Anyway, I had a little fun with this bobka recipe. I decided to add a little of the nuts and raisins as a topping. Drizzle on the glaze and it is a great breakfast treat on Easter.
- 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
- 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, orange juice, 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 1 cup of the 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.
- Mix the walnuts and rest the raisins with the sugar and cinnamon.
- Sprinkle walnut mixture 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.
- 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.
- Slice it up and ENJOY!
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Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 119mgSodium: 309mgCarbohydrates: 73gFiber: 3gSugar: 28gProtein: 9g