Polish Babka, Robert Strybel, No-Knead, Easy Recipe

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Polish Babka, Robert Strybel, No-Knead, Easy
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  1. In a large bowl, mash the yeast cake with the sugar (note: the compressed yeast cake can be substituted with a package of active dry yeast; to activate, follow the directions on the package).
  2. Beat the 3 eggs and add to the yeast mixture.
  3. Heat the milk to very warm and dissolve the butter in it. Let cool slightly. Add to the yeast/egg mixture and add the flour, salt, grated lemon rind, vanilla extract and the dried fruit (I like cranberries, raisins, walnuts.) Mix well to blend all ingredients, but do not knead.
  4. Grease (here's where Kittencal's pan coating comes in handy, #78579) a 9-1/2 inch Babka pan, brioche mold, Bundt pan, or other tube pan and fill with the dough to about 1/3 full. (I use two 8 fluted babka pans.) Cover with cloth and let stand in warm place for about 2 hours (until the Babka dough has doubled in size.).
  5. Towards the end of the rising, preheat the oven to 350 degrees. When risen, place the Babka inside and bake it for about 40-45 minutes. (Note, if you use bakeware that is dark or colored on the outside, set the oven at 325 deg Fahrenheit.) It is fully baked when a wooden pick comes out clean. Should be a medium brown. If too light it will be underdone and damp.
  6. After baking, remove the Babka from the oven and let it cool for a few minutes. Carefully remove from pan and dust it with confectioner’s sugar or glaze with icing.
  7. For the icing, combine the confectioner’s sugar, lemon juice, and boiling water in a small bowl and mix together.
  8. If you glaze the Babka with the icing, sprinkle it with chopped walnuts, slivered almonds, raisins or finely chopped candied orange rind, before the icing sets.
  9. Let it cool completely before serving. Wrap leftovers tightly with plastic wrap for storage at room temperature. For longer storage, you can freeze the Babka, tightly sealed in a plastic bag.
  10. Cooking Tips: Soak dried fruits in brandy or Grand Marnier before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 718.21 Kcal (3007 kJ)
Calories from fat 260.93 Kcal
% Daily Value*
Total Fat 28.99g 45%
Cholesterol 87.71mg 29%
Sodium 1686.22mg 70%
Potassium 297.73mg 6%
Total Carbs 105.14g 35%
Sugars 33.23g 133%
Dietary Fiber 8.76g 35%
Protein 12.34g 25%
Vitamin C 3.2mg 5%
Vitamin A 0.2mg 6%
Iron 4.6mg 26%
Calcium 233.5mg 23%
Amount Per 100 g
Calories 351.26 Kcal (1471 kJ)
Calories from fat 127.61 Kcal
% Daily Value*
Total Fat 14.18g 45%
Cholesterol 42.9mg 29%
Sodium 824.69mg 70%
Potassium 145.61mg 6%
Total Carbs 51.42g 35%
Sugars 16.25g 133%
Dietary Fiber 4.29g 35%
Protein 6.03g 25%
Vitamin C 1.5mg 5%
Vitamin A 0.1mg 6%
Iron 2.3mg 26%
Calcium 114.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
  • 19

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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