I don't have a Bundt pan. Can I use something else?

A 10-inch tube pan works perfectly and is actually more traditional in many Polish households. A deep 9-inch springform pan works as a backup — the babka won't have the ridged exterior but the flavor and texture are identical. A standard loaf pan is the one thing to avoid — the dough won't have the right proportions for the shape and the bake time will need significant adjustment.

My babka stuck to the pan. What happened?

The pan wasn't buttered generously enough, or the butter didn't get into every ridge and corner. For this bake, go heavy on the butter — more than feels necessary. Then dust with flour and tap out the excess. If you still have trouble, try buttering the pan, freezing it for 10 minutes, then buttering it again before adding the dough. The double coat of cold butter is highly reliable.

The babka domed up beautifully in the oven and then collapsed. What went wrong?

It was over-proofed before baking. Because the Bundt pan has no room for the dough to expand sideways, over-proofed dough exhausts its gas production in the pan and then collapses when the structure sets in the oven. Stop the final proof when the dough is about 1 inch below the top of the pan — not cresting over it.

Can I use whole eggs instead of just yolks?

You can, but the result is noticeably different. Whole eggs give you a firmer, tighter crumb that leans more bread-like. The yolk-only dough gives you that soft, almost cake-like interior and the deep golden color that defines Babka Wielkanocna. Six yolks feels like a lot — it is — but it's what makes this babka what it is.

Do I have to use raisins?

No. Plain babka without any add-ins is completely traditional and absolutely delicious. If raisins aren't your thing, try dried cranberries soaked in orange juice, or finely chopped dried apricots. Chocolate chips are non-traditional but popular in modern Polish households — nobody will argue with you.

How long does the babka stay fresh?

2-3 days at room temperature wrapped tightly in plastic wrap. The high fat and yolk content keeps it tender longer than a lean bread. By day 3 or 4 it makes outstanding French toast — the citrus and vanilla in the dough are exceptional in that application. It also freezes well for up to 2 months; slice before freezing.

Baking Great Bread at Home

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

Intermediate

Baba Wielkanocna — Polish EasterCake

by Henry Hunter

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

Try the You might also like

Fermentation

2-3 hours bulk + overnight cold proof

Bake Time

35-40 minutes

Yield

Serves 10-12

Browse All Recipes Print Version View One-SheetNEW

Baba Wielkanocna — Polish Easter Cake - finished bread

Henry Hunter, professional baker and recipe author

Perfection is not required

"Perfection is not required. Progress is."

— Henry Hunter

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

Authentic Flavor

Baba Wielkanocna is one of those cakes that looks intimidating until you realize the Bundt pan is doing most of the work. Six egg yolks sounds like a lot until you see that interior. Golden, tender, almost somewhere between cake and enriched dough. This is the kind of Easter centerpiece that earns its place on the table.

Step 1 — Prep

Soak the Raisins (If Using)

Do this first — they need at least 30 minutes in the rum or orange juice before they go into the dough. If you're skipping the raisins, move straight to mixing.

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Soak

Combine golden raisins with rum or orange juice in a small bowl. Cover and let soak at least 30 minutes, or up to several hours. Drain before adding to the dough — discard the soaking liquid or save it for something else.

Pro Tip

Soaking the raisins plumps them back up and stops them from drawing moisture out of the dough during baking. Skipping this step gives you shriveled little pockets instead of juicy bursts. Worth the 30 minutes.

Step 2 — Mix

Make the Dough

This dough is low hydration but very rich. It will feel stiff at first — that's correct. The butter and yolks soften it significantly once they're fully incorporated. A stand mixer is your best friend here.

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Activate Yeast

Warm the milk to 95-100°F (35-38°C). Combine with the yeast and 1 teaspoon of the sugar in the mixer bowl. Rest 5 minutes until foamy.

Add Yolks, Sugar, and Aromatics

Add the egg yolks, remaining sugar, vanilla, lemon zest, and orange zest to the yeast mixture. Mix briefly with the paddle attachment to combine. The mixture will look very yellow. That's exactly right.

Add Flour and Salt

Switch to the dough hook. Add bread flour and salt. Mix on low until combined, then medium speed for 8 minutes. The dough will be stiff and slightly dry at this point. Don't add liquid — this is correct.

Add Butter in Stages

With the mixer on medium-low, add the softened butter one tablespoon at a time. Wait for each piece to fully incorporate before adding the next. This takes 8-10 minutes. The finished dough should be smooth, soft, and slightly tacky. It should pass the .

Fold in Raisins (If Using)

Remove the dough from the mixer. Flatten it on a lightly floured surface. Scatter the drained raisins across the surface and fold the dough over itself 3-4 times to distribute evenly. Do not knead — just fold and press gently.

Pro Tip

The dough will feel noticeably stiffer than other enriched doughs you've made. That's the low hydration and high yolk content working together. Trust the process and resist adding milk or water.

Yolks vs. Whole Eggs

Egg whites contain mostly water and protein. When baked, they set firm and contribute to structure — which is great for many breads but not what you want here. Egg yolks contain fat, emulsifiers, and flavor compounds that make the crumb incredibly tender, moist, and deeply golden. Baba Wielkanocna is known for its almost cake-like interior. That comes from the yolks. Using whole eggs gives you a tighter, less tender crumb that doesn't have the same character.

The Color

Six yolks produce a dough so yellow it almost looks artificial. It's not — that's beta-carotene from the yolks doing its job. The baked babka will be a stunning deep gold inside and out, which is part of what makes it such a striking Easter centerpiece.

The Takeaway

Yolks only. Non-negotiable. Save the whites for something else.

Precise Timers

Use these interactive timers to track your stages.

Knead Dough

08:00

Add Butter

10:00

Step 3 — Bulk

Bulk Fermentation

Cover and let the dough at room temperature. With this level of enrichment the rise will be modest — 50-75% is all you need before refrigerating.

Course Glossary

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First Rise

Shape the dough into a ball and place in a lightly buttered bowl. Cover tightly with plastic wrap. Ferment at room temperature (72-75°F / 22-24°C) for 2-3 hours until 50-75% larger.

Refrigerate Overnight

Cover tightly and refrigerate for 8-12 hours. The cold retard develops the citrus and vanilla aromatics and makes the dough much easier to handle when it's time to shape.

⏱ Wait Time

10-15 hours total

Precise Timers

Use these interactive timers to track your stages.

Room Temperature Bulk

2:30:00

Step 4 — Shape

Shape and Final Proof

The Bundt or tube pan does the shaping work for you. Your only job is to get the cold dough into the pan evenly and let it proof until it just crests the rim.

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Prepare the Pan

Generously butter every surface of the Bundt or tube pan, including the center tube. Get into all the ridges. Then dust lightly with flour and tap out the excess. This step is critical — babka sticks badly if the pan isn't properly prepared.

Shape and Load

Remove the cold dough from the refrigerator. On a lightly floured surface, roll it into a rough log the same circumference as your pan. Fit it into the pan, joining the ends and pressing gently to seal. The dough should fill the pan about halfway.

Final Proof

Cover loosely with plastic wrap and proof at room temperature for 1.5-2 hours, until the dough has risen to within about 1 inch of the top of the pan. It won't dome dramatically over the rim the way a lean bread does.

⏱ Wait Time

1.5-2 hours

Pro Tip

Do not over-proof this babka. Because the pan has no room for the dough to spread sideways, over-proofing causes the top to dome up dramatically and then collapse during baking. Stop proofing when it's about 1 inch from the top of the pan.

Precise Timers

Use these interactive timers to track your stages.

Final Proof

1:45:00

Step 5 — Bake

Bake and Glaze

Lower and slower than a lean bread. The egg yolks and butter mean the outside colors quickly — keep an eye on it after the 25-minute mark.

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

Step by Step

Preheat

Preheat oven to 350°F (175°C). Allow at least 20 minutes. Place the rack in the lower third of the oven so the top of the babka doesn't get too close to the top element.

Bake

Bake at 350°F (175°C) for 35-40 minutes. Check at 25 minutes — if the top is browning too fast, tent loosely with foil and continue baking. The babka is done when a skewer inserted into the thickest part comes out clean and the internal temperature reaches 190°F (88°C).

Cool in Pan

Remove from the oven and let cool in the pan for exactly 15 minutes — not less, not more. Less and it tears when you unmold. More and it steams in the pan and gets soggy on the bottom. After 15 minutes, invert onto a wire rack and let cool completely before glazing.

Make and Apply the Lemon Glaze

Whisk together the sifted powdered sugar, lemon juice, and milk until smooth and pourable. It should drizzle slowly off a spoon. Once the babka is completely cool, drizzle the glaze generously over the top, letting it run down the sides and into the ridges. Let the glaze set for 15 minutes before slicing.