It is a tradition in Poland that after Sunday lunch you have tea accompanied by something sweet. Many times that sweet is a cake and many times that cake is a Babka, which in Polish and Russian means Grandmother.
Before, it was baked only for Easter but now in many homes Babkas are baked all year round. For our Babka we are going to prepare a dough with yeast, in this case vegan. Traditional recipes include eggs and milk.
Well, let’s cook!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Large carrot | 1 |
| Agave syrup | 5 tablespoons |
| Soy milk or coconut milk | 2/3 cup |
| Strong wheat flour | 375 g |
| Dry yeast | 7 g |
| Salt | A pinch |
| Vanilla extract | 2 teaspoons |
| Vegetable oil (sunflower or coconut) | 4 tablespoons |
For the lemon topping:
| Ingredient | Quantity |
|---|---|
| Lemon juice | 1/2 lemon |
| Powdered sugar | 2/3 cup |
Step-by-Step Guide:
- We will need a mold for the Babka, the type known as Bundt cake molds.
- Peel the carrot, cut it into slices and cook it with a little water until it is tender, about 15 minutes.
- Remove the water and put it in the blender jar along with the vegetable milk (at room temperature), the agave syrup and a few pinches of salt and vanilla.
- Blend everything until we obtain a homogeneous mixture.
- Prepare a fairly large bowl, sift the flour and mix it with the yeast.
- Add our milk and carrot mixture, making sure it is still a little warm.
- Mix everything well.
- Incorporate the oil and mix well again.
- Next, knead the dough with a kneader for about 10 minutes, then let it rest for one hour.
- Now grease our mold with a little vegetable oil and sprinkle it with flour.
- Then put the dough inside (it should not extend more than half of the mold) and let it rest again for one hour, covered with a cloth.
- When our dough has risen well in the mold, preheat the oven to 180ºC and bake our Babka for about 30 minutes.
- Then let it cool in the mold for about 30 minutes.
- Then remove it onto the plate with the mold upside down.
- Prepare our lemon topping. In a small pot heat the juice of half a lemon and add powdered sugar stirring until it dissolves.
- Cover our Babka with this lemon topping and that’s it. Ready to eat!
Video Guide 🎥
Nutritional Facts – Polish Babka (per 1 slice, approx. 100g)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15 g |
| Cholesterol | 60 mg |
| Sodium | 125 mg |
| Total Carbohydrates | 50 g |
| Fiber | 1 g |
| Sugars | 16 g |
| Protein | 5 g |
Note: Values are averages based on multiple sources and will vary with specific recipes, ingredients, and slice size.