Babka recipe - Polish Easter dessert

Table of contents:

Babka recipe - Polish Easter dessert
Babka recipe - Polish Easter dessert


  • For the dough:
  • 600 g plain flour
  • 7g dry yeast
  • 2 tsp. s alt
  • 30 g sugar
  • 250 ml fresh milk
  • 3 large eggs
  • 75 g soft butter
  • For the filling:
  • 100 g pistachios, hazelnuts or other nuts of your choice, coarsely chopped
  • 50 g sugar
  • 30 g cocoa powder
  • 120 g dark chocolate
  • 120 g butter
  • pinch of s alt
  • For the syrup:
  • 200 g sugar
  • 125 ml water


To prepare the dough, put the flour, yeast, s alt and sugar in a deep bowl and mix well. Then add the milk and eggs and mix again. If you have a large stand mixer, you can only let the dough mix for about 10-15 minutes. If you don't have one, start with a spatula, then continue with your hand until the dough stops sticking to the sides of the bowl. You can also use a regular mixer, but with dough beaters.

Next, add the butter and continue mixing for another 10-15 minutes, or until the dough is smooth and elastic and can be easily formed into a ball. Knead it on a floured surface for 5-6 minutes. Then put it in an oiled bowl and cover with a towel or fresh foil. Let it rise for an hour or two at room temperature, then you can put it in the fridge for another hour.

After the dough has already risen and cooled, shortly before you continue with it, you can prepare the filling.All the ingredients for it, without the nuts, are placed in a small saucepan over low heat. Stir constantly to prevent the chocolate mixture from burning. When it's ready, remove it from the heat, it will need about 20-30 minutes to cool down and thicken.

Take the dough out of the fridge and divide it into two equal sized pieces. Lightly flour the counter and, using a rolling pin, roll out one piece of dough into a rectangle with approximate dimensions of 30x40cm. It will be easier for you to roll it in this shape.

Spread half the chocolate mixture over the entire dough, leaving a small border of about 1.5 cm around the edges of the rectangle. Sprinkle with half of the nuts. Start rolling into a tight roll from the longer side of the rectangle. Slow, no rush.


The resulting roll is carefully cut into 2 lengthwise with a knife. The two long pieces are braided together.Prepare a suitable baking tray that has been previously greased and covered with baking paper. Put the finished babka in it, cover with a towel and leave for about an hour, an hour and a half to double in size. Do the same with the other piece of dough you set aside.

The sweets are baked in a preheated oven at 180 degrees for about 35 minutes or until they become golden brown. During this time, prepare the syrup by combining the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Then remove the pot with the syrup from the heat.

When the cakes are baked, while they are still warm, brush them well with the sugar syrup using a pastry brush. The dessert is cut after it has cooled completely.

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