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Perfect Polish Babka Bread Recipe with Easy Rum Glaze for Easter

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A traditional Polish babka bread with a soft, buttery crumb, cinnamon-raisin filling, and a sweet rum glaze. Perfect for Easter brunch or any special occasion.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 1/2 cup granulated sugar (100 g), divided
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 cup whole milk (240 ml), warmed to 110°F (43°C)
  • 1/2 cup unsalted butter (115 g), softened
  • 3 large eggs, room temperature
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp cinnamon
  • 1/2 cup raisins (75 g), soaked in warm water
  • 1/4 cup dark rum (60 ml), for glaze and soaking raisins (optional but recommended)
  • 1 cup powdered sugar (120 g), for rum glaze

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F / 43°C) with 1 tablespoon of sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or stand mixer, whisk together the all-purpose flour, remaining sugar, and salt.
  3. Add wet ingredients: To the dry mix, add the yeast mixture, softened butter, eggs, and vanilla extract. Mix on low speed with a dough hook or stir with a wooden spoon until a sticky dough forms.
  4. Knead the dough: Knead the dough for about 8-10 minutes by hand or 5-7 minutes with a mixer until smooth, elastic, and slightly tacky. Add flour a tablespoon at a time if too wet.
  5. First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare filling: Drain the soaked raisins and toss with cinnamon. Optionally add 1 tablespoon sugar for sweetness.
  7. Shape the babka: Punch down the risen dough and roll it out on a floured surface into a 12×16 inch rectangle. Evenly sprinkle the cinnamon-raisin mixture over the dough.
  8. Roll and cut: Roll the dough tightly into a log lengthwise. Slice the log in half lengthwise to expose the filling.
  9. Twist and place in pan: Twist the two halves around each other with cut sides facing up. Transfer the twist into a greased 9×5 inch loaf pan, tucking the ends under.
  10. Second rise: Cover loosely and let rise for another 45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake for 35-40 minutes until golden brown. Tent with foil if top browns too fast.
  12. Make rum glaze: Whisk together powdered sugar and rum until smooth and slightly runny.
  13. Glaze the babka: Brush the rum glaze over the hot bread immediately after baking to soak in and add shine.
  14. Cool and serve: Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Milk temperature is critical for activating yeast; aim for 110°F (43°C). Kneading builds gluten for a soft, fluffy texture. Avoid over-flouring to prevent a heavy loaf. Apply rum glaze while the bread is hot for best shine and flavor. Dough can be prepared the night before and risen slowly in the fridge. Raisins can be swapped for chocolate chips or nuts. For dairy-free, use coconut milk and vegan butter alternatives.

Nutrition

Keywords: Polish babka, babka bread, Easter bread, cinnamon raisin bread, rum glaze, traditional Polish dessert, yeast bread, holiday baking

Find it online: https://blairrecipes.com/perfect-polish-babka-bread-recipe-with-easy-rum-glaze-for-easter/