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Fluffy Polish Babka Easter Bread Recipe with Easy Rum Raisin Glaze

Polish babka Easter bread - featured image
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A traditional Polish babka bread that is soft, fluffy, and enriched with butter and eggs, topped with a light rum raisin glaze that adds a subtle boozy warmth. Perfect for Easter, holidays, or any cozy brunch.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, sifted
  • 2¼ tsp active dry yeast (one packet)
  • ½ cup (100g) granulated sugar
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 6 tbsp (85g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 tsp fresh lemon zest
  • ½ cup (75g) dark raisins, soaked in warm water and 2 tbsp dark rum for at least 30 minutes
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp rum (optional)
  • 1–2 tbsp milk (to adjust glaze consistency)

Instructions

  1. Warm 1 cup (240ml) of milk to about 110°F (43°C). Pour into a large bowl, sprinkle 2¼ tsp active dry yeast and 1 tbsp sugar. Stir gently and let it sit for 5-7 minutes until frothy.
  2. Into the yeast mixture, add 4 cups (480g) sifted all-purpose flour, remaining ½ cup (100g) sugar, 1 tsp salt, and 1 tsp fresh lemon zest. In a separate bowl, whisk 3 large eggs, 6 tbsp softened unsalted butter, and 1 tbsp vanilla extract. Gradually combine wet ingredients with dry, stirring until a sticky dough forms.
  3. Knead the dough: If using a stand mixer, knead with the dough hook on medium speed for about 8 minutes. If by hand, knead on a floured surface for 10-12 minutes, adding a bit of flour if too sticky. The dough should be smooth, elastic, and slightly tacky but not sticky.
  4. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
  5. Grease your loaf pan with butter and lightly dust with flour. Preheat your oven to 350°F (175°C).
  6. Punch down the risen dough gently to deflate. Roll it into a rectangle about 12×16 inches (30×40 cm). Spread the soaked rum raisins evenly over the dough, then roll it tightly from the long side into a log. Cut the log lengthwise down the middle to expose the layers, then twist the two halves around each other, keeping the cut sides facing up. Place the twisted dough into the prepared pan.
  7. Cover the dough loosely and let it rise for another 45 minutes until puffy but not doubled.
  8. Bake in the preheated oven for 35-40 minutes, or until golden brown and a skewer inserted in the center comes out clean. If the top browns too fast, tent with foil after 25 minutes.
  9. Remove the loaf from the oven, let it cool for 15 minutes in the pan, then transfer to a cooling rack.
  10. While the babka cools, mix 1 cup (120g) powdered sugar, 2 tbsp fresh lemon juice, 1 tbsp rum, and 1-2 tbsp milk in a bowl until smooth and pourable. Drain the soaked raisins and stir them into the glaze.
  11. Drizzle the rum raisin glaze over the warm babka, allowing it to soak into the cracks and layers.
  12. Let the glaze set for 10 minutes before slicing. Enjoy with a cup of coffee or tea!

Notes

Do not rush the rising times for best fluffiness. If your kitchen is cold, place dough near a warm spot like on top of the fridge or near the oven (off). Tent with foil if the top browns too quickly. For alcohol-free glaze, substitute rum with apple juice or extra lemon juice. Hand kneading is fine but takes 10-12 minutes.

Nutrition

Keywords: Polish babka, Easter bread, rum raisin glaze, fluffy bread, holiday bread, traditional babka, sweet bread

Find it online: https://sweetstirring.com/fluffy-polish-babka-easter-bread-recipe-with-easy-rum-raisin-glaze/