“We had that babka!”
From a box sold in Columbiaville, Michigan.
Polish Babka
1 3/4 c. milk, scalded
1 cake of compressed yeast
1 c. sugar
5 1/2 c. sifted flour
1 c. raisins
1 Tbsp. grated orange rind
2 eggs
4 egg yolks
1/2 c. melted butter
1 1/2 t. salt
1 t. vanilla
Scald milk–cool to lukewarm. Add crumbled yeast and 2 T. sugar. Let stand, covered 10 minutes.
Add 3 c. flour and beat until smooth. Cover and let rise until double (40 minutes).
Beat eggs and egg yolk until thick, add sugar gradually beating until thick and lemon colored.
When dough has risen add beaten eggs with sugar, melted cooled butter, salt, vanilla and remaining 2 /12 c. flour. Beat until satiny. Allow to rise until doubled — 1 hour. Add raisins and orange rind.
Mix and pour into greased and bread crumb lined 10″ tube pan. Allow to rise until double.
Bake in 350 deg. oven 40-45 minutes. Cool 15 minutes in pan, then put on cake rack.
Thank you for posting the recipe for the Polish Babka. This is the exact recipe my mother made who passed away 29 years ago. Have not been able to locate her recipe.
Being of Polish decent.I want to thank you for this long lost recipes.For the next generation who find a love for these vintage wonderful recipes.keep up the wonderful job I look forward to seeing more of you site in the future
Thanks so much.
Patricia Ann Sulek