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
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
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
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.
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
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
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
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
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