Poland's tall, golden Easter bread — rich with egg yolks, citrus, and tradition

Intermediate

Babka Wielkanocna — Polish EasterBabka

by Henry Hunter Jr.

Six egg yolks. Lemon glaze. The centerpiece your Easter table has been missing.

Fermentation

4-5 hours bulk + 8-10 hours cold proof

Bake Time

35-40 minutes

Yield

Serves 10-12

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Babka Wielkanocna — Polish Easter Babka - finished bread

Henry Hunter Jr., professional baker and recipe author

Perfection is not required

"Perfection is not required. Progress is."

— Henry Hunter Jr.

By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.

Authentic Bread Flavor

Babka Wielkanocna is one of those breads that looks intimidating until you realize the Bundt pan is doing all the hard work. Six egg yolks sounds like a lot until you see that interior — golden, tender, almost cake-like. This is the Easter centerpiece that earns its place at the table.

Equipment Needed

Kitchen scale

Stand mixer with dough hook (strongly recommended)

10-12 cup Bundt pan OR 10-inch tube pan

Large mixing bowl

Pastry brush

Wire cooling rack

Small bowl for lemon glaze

Bench scraper

Ingredients

Scale Recipe:

Sourdough Dough

bread flour450g

active sourdough starter (100% hydration)76g

whole milk, warm95g

egg yolks, room temperature90g (6 large)

unsalted butter, softened100g

granulated sugar75g

fine sea salt7g

pure vanilla extract5g

lemon zest4g

orange zest4g

golden raisins, soaked and drained (optional)80g

Pro Tip

Your starter must be at peak — doubled, domed, and passing the float test. Enriched sourdough is unforgiving of a weak or sluggish starter. If yours isn't reliably doubling in 4-6 hours, use the yeasted version for this bake.

Mix the Sourdough Dough

Combine starter with warm milk, egg yolks, sugar, vanilla, and citrus zests. Add flour and salt. Knead 8 minutes. Add butter in stages over 10 minutes until smooth and passing the . Fold in raisins by hand.

Progress

0/4

Click each step to mark complete

Combine Wet Ingredients

Mix starter, warm milk, egg yolks, sugar, vanilla, lemon zest, and orange zest in stand mixer bowl.

Add Flour and Salt

Knead with dough hook on medium 8 minutes.

Butter in Stages

Add softened butter one tablespoon at a time on medium-low, 10 minutes total.

Fold in Raisins

Flatten, scatter drained raisins, fold 3-4 times.

Bulk Fermentation

at warm room temperature (74-76°F / 23-25°C) for 4-5 hours until 50-75% larger. Then refrigerate 8-10 hours.

Course Glossary

Progress

0/2

Click each step to mark complete

Room Temp Bulk

4-5 hours at 74-76°F until 50-75% larger.

Refrigerate

8-10 hours cold proof.

⏱ Wait Time

4-5 hours

The Final Step

Shape, Proof, and Bake

Prepare and load the buttered Bundt pan exactly as the yeasted version. Final proof 2-3 hours at room temperature. Bake at 350°F (175°C) for 35-40 minutes. Cool 15 minutes in pan, then invert. Glaze completely cool babka with lemon glaze.

Bake Time: 35-40 minutesOven: 350°F / 175°CInternal Temp: 190°F / 88°C

Step by Step

Prepare Pan

Butter and flour Bundt pan generously.

Shape and Load

Roll dough into log, fit into pan.

Final Proof

2-3 hours at room temperature until 1 inch from top of pan.

Bake and Glaze

350°F (175°C), 35-40 minutes. Cool 15 min in pan, invert, cool completely, glaze.

Baking Methods

Traditional and recommended. The shape is part of the identity of this bread. A 10-12 cup Bundt gives the babka room to rise and creates the beautiful ridged exterior.

Equipment: 10-12 cup Bundt pan, generously buttered and floured

Preheat

350°F (175°C) for 20 minutes, rack in lower third.

Bake

35-40 minutes. Tent with foil at 25 minutes if top is darkening.

Cool

15 minutes in pan, then invert onto wire rack.

Nutrition Facts

Per 1 slice (approximately 1/10 of loaf) • 10 servings per recipe

Calories335

Carbohydrates48g

Protein7g

Fat13g

Saturated Fat7g

Fiber1g

Sodium235mg

* Values are estimates based on standard ingredients

Storage

Room Temperature

2-3 days wrapped tightly in plastic wrap

Frozen

Up to 2 months. Slice before freezing.

Refresh

Warm slices at 325°F (165°C) for 8 minutes. Makes exceptional French toast — the citrus and vanilla in the crumb are outstanding.

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.