Polish Raisin Walnut Babka (Babka orzechowa z rodzynkami) is a delightful braided bread that’s both sweet and savory, encapsulating the essence of comfort food wrapped in a beautiful, twisted form. This recipe offers a step-by-step approach to making a sumptuous babka that not only fills your kitchen with warm, inviting aromas but also serves as a heartwarming dessert or breakfast treat. Its rich texture, combined with the crunch of walnuts and the sweetness of golden raisins, creates a nostalgic experience reminiscent of family gatherings and cherished memories. It’s perfect for sharing with loved ones, making it a delightful addition to any gathering or a cozy Sunday morning.

Ingredients

To create this lovely Polish Raisin Walnut Babka, you’ll need the following ingredients, each bringing their unique texture and flavor to the dish:

1 cup whole milk, warmed (110°F) – This creamy base nourishes the dough while adding depth.
1 packet dry active yeast – Essential for that fluffy rise that every good babka needs.
1/3 cup plus 2 tablespoons sugar – Sweetening the dough and the filling, balancing the rich flavors.
1 large egg plus 1 large egg yolk – These add richness and color to the dough.
4 cups flour – This will create the structure and base of your soft, pillowy bread.
2 teaspoons sea salt – Enhances flavor and balances the sweetness.
10 tablespoons unsalted butter, at room temp – Contributes a rich, buttery flavor.
3/4 cups walnuts – Toasted for a delightful crunch and nutty flavor.
3 cups golden raisins, soaked in warm water for 10 minutes and drained – These juicy morsels add sweetness and chewiness.
3/4 cup granulated sugar – Sweetening the filling mixture.
6 tablespoons unsalted butter, softened – For a moist and luscious filling.
1 tablespoon ground cinnamon – Infuses warmth and depth into the filling.
1 1/2 teaspoons sea salt – Another layer of flavor in the filling.
1/2 cup dark raisins, soaked in warm water for 10 minutes and drained – For added sweetness and complexity.
1 stick unsalted butter – More rich flavor for the glaze.
6 tablespoons whole milk – For a silky glaze that complements the babka.
2 tablespoons ground cinnamon – Enhancing the delicious aroma of the baked loaves.
1/4 teaspoon sea salt – Balances the sweetness of the glaze.
1 1/2 cups powdered sugar – For a sweet and glossy finish.
1 cup powdered sugar – Also for an added touch of sweetness in the glaze.
1 cup flour – A little extra for the crumb topping if desired.
1/2 cup unsalted butter, softened – To create a delightful crumb topping.

Step-by-Step Directions

Creating the perfect Polish Raisin Walnut Babka is easier than you might think. Follow these clear steps to make a show-stopping loaf:

Activate the Yeast: In a mixing bowl, add warm milk, dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy.
Mix the Dough: Add the remaining sugar, whole egg, egg yolk, flour, and salt. Using a dough hook on a mixer, mix until well combined for about 5 minutes. Add the room-temperature butter and mix until fully incorporated, approximately 3 minutes. The dough should feel tacky.
First Rise: Cover the bowl with plastic wrap and let it rise at room temperature for about an hour until it doubles in size.
Refrigerate the Dough: Once risen, divide the dough in half, wrap each half in plastic wrap, and refrigerate overnight for improved flavor and structure.
Prepare Walnuts: Preheat your oven to 375°F (190°C). Bake the walnuts for about 7 minutes, then cool and chop them coarsely.
Prepare the Filling: Line two 9-inch loaf pans with parchment paper. In a food processor, combine the golden raisins, sugar, softened butter, ground cinnamon, and sea salt. Blend until smooth, reserving 1/2 cup of this filling for later.
Roll the Dough: On a lightly floured surface, roll each piece of dough into a 16-inch square. Spread half of the filling mixture on each square, leaving a 1/2 inch border along the edges. Sprinkle the chopped walnuts and dark raisins on top.
Shape the Babka: Roll the dough up tightly into a log, ensuring it’s snug. Cut the rolled dough in half lengthwise, revealing the filling. Brush the remaining filling over the cut sides of the two halves. Twist the pieces together to form a spiral, then place into the prepared pans.
Second Rise: Cover the pans and let the babka rise at room temperature for about 2 hours until puffy.
Bake the Babka: Bake for 45 to 50 minutes, until golden brown. Allow to cool for about 10 minutes before carefully removing the babka from the pans using the parchment paper as handles.
Prepare Glaze: If you’re opting for the glaze, combine butter, milk, ground cinnamon, sea salt, and powdered sugar in a saucepan over low heat. Stir until well combined and drizzle over the warm babka. If using the crumb topping, mix powdered sugar, flour, and butter until crumb-like and sprinkle over the loaves before the second rise.

Tips & Tricks

Yeast Proofing: Ensure your yeast is active and fresh for the best rise. If it doesn’t foam in the milk, consider starting over with new yeast.
Dough Consistency: If your dough is too sticky, add flour incrementally, but avoid adding too much, as you want it soft.
Flavor Variations: Experiment with different nuts or dried fruits, like cranberries or pecans, for a unique twist!
Glaze vs. Crumb Topping: Both options are delicious so choose based on your preference for a moist finish or a bit of crunch.
Use of Spices: Feel free to add a pinch of nutmeg or allspice for an added warm flavor profile.

Serving Suggestions & Pairings

Polish Raisin Walnut Babka is versatile enough for any occasion. Serve it warm for breakfast with a cup of coffee or tea, or as a decadent dessert. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, consider adding a side of homemade fruit preserves or a cheese platter to elevate your serving experience.

Nutritional Information

While enjoying this lovely babka, keep in mind that a standard serving can range around 300-400 calories, depending on size and toppings. It typically includes carbohydrates, a moderate amount of fat from the butter and nuts, and some protein from the eggs. As always, balance is key. Indulge, but consider pairing with a protein or fruit to spike your meal with nutrition.

Storing Tips & Variations

To store your Polish Raisin Walnut Babka, wrap it tightly in plastic wrap or foil to keep it fresh at room temperature for up to 3 days. For longer storage, consider freezing it. Simply slice and wrap individual pieces in plastic wrap followed by a freezer-safe bag, where it can stay frozen for up to a month. To reheat, let it thaw in the fridge overnight, then warm gently in the oven or microwave.

Conclusion

The Polish Raisin Walnut Babka is not just a recipe; it’s a way to create cherished memories with your loved ones. This delightful, flavorful bread is worth the effort, and you’ll find that the steps are straightforward and enjoyable. Try making this beautiful babka and indulge in its comforting flavors. Share your experience with friends and family—nothing brings people together like the warmth of freshly baked bread.

FAQs

Can I make this babka ahead of time?
Yes! You can prepare the dough a day in advance and let it rise overnight in the fridge. Just shape and bake it the next day.
What else can I fill my babka with?
You can get creative with fillings! Nut butters, chocolate spreads, or even fruit preserves can be delicious alternatives or additions.
How can I tell when my babka is done baking?
The babka should be golden brown. You can also check by inserting a toothpick into the center; it should come out clean.
Can I use different types of flour?
Yes, you can experiment with bread flour for a chewier texture or whole wheat flour for a heartier flavor. Just be mindful that this may alter the dough’s hydration.
What should I do if my dough isn’t rising?
Ensure your yeast is fresh, and that your environment is warm enough for proper rising. If it’s a cold day, placing the dough in a slightly warm oven can help facilitate rising.

Delicious Polish Walnut Babka with Raisins served on a vintage plate

Polish Raisin Walnut Babka

A delightful braided bread filled with walnuts and golden raisins, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 50

Total Time 1 50

Course Breakfast, Dessert

Cuisine Baked Goods, Polish

Servings 12 slices

Calories 350 kcal

Ingredients

Dough Ingredients

1 cup whole milk, warmed (110°F) This creamy base nourishes the dough.
1 packet dry active yeast Essential for fluffy rise.
1/3 cup plus 2 tablespoons sugar Sweetens the dough and filling.
1 large egg Adds richness.
1 large egg yolk Adds richness and color.
4 cups flour Creates structure for bread.
2 teaspoons sea salt Enhances flavor.
10 tablespoons unsalted butter, at room temp Adds rich flavor.

Filling Ingredients

3/4 cup walnuts, toasted Adds crunch and nutty flavor.
3 cups golden raisins, soaked and drained Adds sweetness.
3/4 cup granulated sugar Sweetens the filling.
6 tablespoons unsalted butter, softened For a moist filling.
1 tablespoon ground cinnamon Infuses warmth.
1 1/2 teaspoons sea salt Additional layer of flavor.
1/2 cup dark raisins, soaked and drained For added sweetness.

Glaze Ingredients

1 stick unsalted butter For rich glaze.
6 tablespoons whole milk For a silky glaze.
2 tablespoons ground cinnamon Enhances aroma.
1/4 teaspoon sea salt Balances sweetness.
1 1/2 cups powdered sugar For a glossy finish.

Crumb Topping (optional)

1 cup flour For crumb topping.
1/2 cup unsalted butter, softened For flavor.

Instructions

Activate the Yeast

In a mixing bowl, add warm milk, dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy.

Mix the Dough

Add remaining sugar, whole egg, egg yolk, flour, and salt. Using a dough hook in a mixer, mix until well combined for about 5 minutes. Add room temp butter and mix until fully incorporated, approximately 3 minutes.

First Rise

Cover the bowl with plastic wrap and let it rise at room temperature for about an hour until it doubles in size.

Refrigerate the Dough

Once risen, divide the dough in half, wrap each half in plastic wrap, and refrigerate overnight.

Prepare Walnuts

Preheat your oven to 375°F (190°C). Bake walnuts for about 7 minutes, then cool and chop coarsely.

Prepare the Filling

Line two 9-inch loaf pans with parchment paper. In a food processor, combine golden raisins, sugar, softened butter, ground cinnamon, and sea salt. Blend until smooth, reserving 1/2 cup of filling for later.

Roll the Dough

On a floured surface, roll each piece of dough into a 16-inch square. Spread half of the filling mixture on each square, leaving a 1/2 inch border. Sprinkle walnuts and dark raisins on top.

Shape the Babka

Roll the dough up tightly into a log. Cut the rolled dough in half lengthwise, revealing the filling. Brush the remaining filling over the cut sides. Twist the pieces together and place into the prepared pans.

Second Rise

Cover the pans and let the babka rise at room temperature for about 2 hours until puffy.

Bake the Babka

Bake for 45 to 50 minutes, until golden brown. Allow to cool for about 10 minutes before removing from pans.

Prepare Glaze

Combine butter, milk, ground cinnamon, sea salt, and powdered sugar in a saucepan over low heat. Stir until well combined and drizzle over warm babka.

Notes

Ensure your yeast is active for the best rise. Experiment with different nuts or fruits for a unique twist. You can choose between frosting or crumb topping based on preference.

Keyword Babka, Braided Bread, Polish Babka, Raisin Babka, Walnut Babka