Crafting An Easy Pecan & Cinnamon Polish Easter Babka
The beautiful dough from this traditional babka is soft, eggy, and citrusy. The filling is sweet with cardamom and cinnamon and has the perfect pecan texture.
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Ingredients
- For the Dough:
- 41/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter softened
- 4 large eggs
- 1/2 tsp salt
- Zest of 1 lemon and orange
- For the Filling:
- 1 cup finely chopped nuts walnuts or pecans
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup salted butter melted
- For the Glaze:
- Lemon juice and orange juice from the zested fruit.
- 1 cup of powdered sugar or enough to make a glaze the consistency you want
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk (100 Degrees F), a pinch of sugar, and the active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
- Into the bowl of the mixer add 4 cups of flour (reserve 1/2 cup), sugar, salt, and orange/lemon zest, softened butter, and eggs to the yeast mixture.
- Knead the dough on medium-low speed until it becomes smooth and elastic about 5 minutes. Add in the remainder of the flour if needed.
- Transfer the dough to a lightly floured surface and shape into a ball. Place in a greased bowl and cover with plastic wrap (I use a shower cap). Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Make the filling - In a separate bowl, mix chopped pecans, sugar, cinnamon, cardamom, and melted butter. Set aside.
- Roll out the dough into a large rectangle on a floured surface. Sprinkle the filling evenly over the dough. Size doesn't matter.
- Roll the risen dough tightly into a log and make a U-shape. Cut the log lengthwise about halfway down, exposing the layers of filling. Twist the two halves together, creating a braided appearance. It is a beautiful rustic bread.
- Transfer the twisted dough into a well-greased Babka pan or a regular cake pan. Cover it and let the dough rest for an additional 30-60 minutes.
- Preheat the oven to 350°F (180°C). Bake the Babka for 35-45 minutes or until golden brown. If the top is browning too quickly, cover it with foil.
- While the Babka is still warm, brush the top with a simple sugar glaze made from powdered sugar and citrus juice. Room temperature or warm water can also be used.
- Allow the Easter Babka to cool before slicing. Serve it with joy and celebrate the rich traditions of Easter with family and friends
Notes
- Rising times may vary depending on how warm your house is and the humidity.
- Instant yeast is fine to use.
- You can bake yours in a bundt pan or a loaf pan if you want that shape.
- For a shiny top crust brush with an egg wash (egg yolks mixed with a little water).