Imen Dridi Enjoy the rich tastes of Martha Stewart’s Polish Babka. Hot milk, butter, eggs, and a little orange zest come together to make this tasty treat. With careful planning, this recipe makes perfect golden-brown treats in 30 to 45 minutes at 350°F.
💗 Why You’ll Love This Polish Babka Recipe:
- Velvety Scalded Milk:Indulge in the creamy texture of scalded milk, lending a luxurious foundation to Martha’s Polish Babka.
- Butter’s Silken Embrace:Immerse yourself in the velvety richness of butter, intertwining seamlessly to create a luscious and decadent experience.
- Luscious Egg Symphony:Witness the harmony of eggs, their yolks and whites weaving together to add structure, richness, and a delightful complexity.
❓ What Is Martha Stewart Polish Babka Recipe?
Martha Stewart’s Polish Babka is a sweet, enriched yeast cake featuring scalded milk, butter, eggs, citrus zest, and a hint of Grand Marnier. Baked to golden perfection.
🥚 Martha Stewart Polish Babka Ingredients
- 2 cups milk, scalded
- ½ pound (2 sticks) unsalted butter
- ⅔ a 2-ounce yeast cake
- ¼ cup warm water
- 4 eggs
- 4 egg yolks
- 1 cup sugar
- 1 teaspoon salt
- Grated rind of 2 oranges
- Grated rind of 1 lemon
- 1 teaspoon vanilla
- 1 tablespoon Grand Marnier
- 8 to 9 cups sifted unbleached flour
- 1 cup slivered almonds, chopped
- 1 cup muscat raisins
- 1 cup golden raisins
🥮 How To Martha Stewart Polish Babka
- Warm the milk and add the butter. Mix well and let it cool until it’s just warm. Use warm water to proof the yeast.
- Mix the sugar, egg whites, and eggs until the mixture gets thick. Grate the orange peels and add them along with the Grand Marnier and salt.
- Add the milk and butter mix to the egg mix. Add the yeast and mix it in.
- With a wooden spoon, add the flour one cup at a time and mix it in. It shouldn’t be too dry or too sticky. A cake that has too much flour will be dry and fall apart. Put the raisins and nuts in there.
- Knead the dough for five minutes, or until it comes away from your hand, on a greased board. Put the dough in a very big bowl that has been greased. Let it rise until it’s twice as big as it was before. Let it rise again until it’s almost doubled, then punch it down.
- Warm the oven up to 350 degrees. Spread a lot of butter on the pans. (If you want, you can sprinkle pans with a tablespoon of sugar.) Split the dough into three equal pieces.
- Spread out evenly on the pans and cover with a loose lid. Let it rise to the top of the pans.
- Put cakes in the oven and bake them for 30 to 45 minutes, or until they turn golden brown.
- When you tap the top with your fingers, it should sound hollow. Set the pans on racks to cool for 5 minutes after taking them out of the oven.
💭 Recipe Tips
- Achieve dough perfection by walking the tightrope between dry and sticky,think of it as finding the sweet spot where elasticity meets tenderness.
- Shower your pans with a lavish dose of generosity, as if preparing them for a red carpet event, ensuring your babka exits with a flawless, non-stick grace.
- Let the dough embark on a celestial journey, rising not once but twice,a mystical ascent that transforms mere ingredients into a tapestry of heavenly texture.
☕ What To Serve With Polish Babka?
Pair Polish Babka with coffee, tea, or a glass of milk for a delightful treat, also complements well with fresh fruit or as a sweet snack.
🎚 How To Store Leftovers Polish Babka?
- In the fridge: Cover Leftovers Polish Babka and store it in the fridge for up to 3 days.
- In the freezer: Wrap Leftovers Polish Babka tightly and store it in the freezer for 2 months.
🥵 How To Reheat Leftovers Polish Babka?
- In the microwave: Heat Leftovers Polish Babka on medium in the microwave for up 2-3 minutes.
- In the air-fryer: Leftovers Polish Babka can be reheat in the Air-fry at 350°F for 5-7 mins.
FAQ’S
How Do I Know When The Polish Babka Is Fully Baked?
When the Polish babka turns a golden brown hue after 30-45 minutes in a preheated 350-degree oven, and tapping the top produces a hollow sound, it’s fully baked.
Can I Add Chocolate To The Polish Babka?
Yes, you can by customize your Polish babka by folding in chocolate chips or chunks during the step where raisins and nuts are added to the dough, enhancing the flavor with a delightful chocolatey twist.
Can I Use Margarine Instead Of Butter?
Yes, you can substitute margarine for butter if needed. While butter is recommended for its rich flavor, margarine can be used for those preferring a different option.
How Can I Prevent The Polish Babka From Sticking To The Pan?
Generously spread butter on the pans, ensuring a thorough coating to prevent sticking. Optionally, you can sprinkle a tablespoon of sugar on the pans for added ease of release.
Martha Stewart Polish Babka Nutrition Facts
- Calories: 403
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 78mg
- Sodium: 210mg
- Total Carbohydrate: 64g
- Dietary Fiber:2g
- Total Sugars: 27g
- Protein: 8g
- Calcium: 50mg
- Iron: 3mg
- Potassium: 205mg
Martha Stewart Polish Babka Recipe
Description
Enjoy the rich tastes of Martha Stewart’s Polish Babka. Hot milk, butter, eggs, and a little orange zest come together to make this tasty treat. With careful planning, this recipe makes perfect golden-brown treats in 30 to 45 minutes at 350°F.
Ingredients
Instructions
- Warm the milk and add the butter. Mix well and let it cool until it’s just warm. Use warm water to proof the yeast.
- Mix the sugar, egg whites, and eggs until the mixture gets thick. Grate the orange peels and add them along with the Grand Marnier and salt.
- Add the milk and butter mix to the egg mix. Add the yeast and mix it in.
With a wooden spoon, add the flour one cup at a time and mix it in. It shouldn’t be too dry or too sticky. A cake that has too much flour will be dry and fall apart. Put the raisins and nuts in there. - Knead the dough for five minutes, or until it comes away from your hand, on a greased board. Put the dough in a very big bowl that has been greased. Let it rise until it’s twice as big as it was before. Let it rise again until it’s almost doubled, then punch it down.
- Warm the oven up to 350 degrees. Spread a lot of butter on the pans. (If you want, you can sprinkle pans with a tablespoon of sugar.) Split the dough into three equal pieces.
- Spread out evenly on the pans and cover with a loose lid. Let it rise to the top of the pans.
- Put cakes in the oven and bake them for 30 to 45 minutes, or until they turn golden brown.
- When you tap the top with your fingers, it should sound hollow. Set the pans on racks to cool for 5 minutes after taking them out of the oven.
Notes
- Achieve dough perfection by walking the tightrope between dry and sticky,think of it as finding the sweet spot where elasticity meets tenderness.
Shower your pans with a lavish dose of generosity, as if preparing them for a red carpet event, ensuring your babka exits with a flawless, non-stick grace.
Let the dough embark on a celestial journey, rising not once but twice,a mystical ascent that transforms mere ingredients into a tapestry of heavenly texture.
