Polish Babka Robert Strybel No Knead Easy

Indulge in the delightful simplicity of the Polish Babka Robert Strybel No Knead Easy recipe, a perfect nod to classic Eastern European baking with a modern, hassle-free twist. This soft, buttery babka is infused with the rich flavors of vanilla and a hint of sweetness from granulated sugar, with optional bursts of juicy raisins for added texture. The no-knead method makes this recipe approachable for bakers of all skill levels, while a long rise ensures a tender, airy crumb. Baked golden in a bundt or babka pan and finished with a dusting of confectioners' sugar, this elegant treat is perfect for holiday gatherings or as a sweet indulgence with coffee. With just a few simple steps and straightforward ingredients, this easy Polish babka brings a touch of tradition to your table—without the effort!

Nutriscore Rating: 58/100

Prep Time:135 mins

Cook Time:45 mins

Total Time:180 mins

Servings: 10

Ingredients

• 4 cups All-purpose flour
• 1 cup Whole milk
• 1 stick Unsalted butter
• 0.75 cup Granulated sugar
• 3 pieces Large eggs
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 2.25 teaspoons Active dry yeast
• 0.25 cup Lukewarm water
• 0.5 cup Raisins (optional)
• 0.25 cup Confectioners' sugar (for dusting)

Directions

Step 1

In a small bowl, combine the lukewarm water and active dry yeast. Let it stand for 5-10 minutes until the yeast is dissolved and foamy.

Step 2

In a medium saucepan, heat the milk and butter over low heat until the butter is just melted. Remove from heat and allow the mixture to cool to lukewarm.

Step 3

In a large mixing bowl, whisk together the flour, sugar, and salt.

Step 4

In a separate bowl, beat the eggs and vanilla extract together. Stir in the cooled milk and butter mixture.

Step 5

Pour the egg mixture into the dry ingredients and add the yeast mixture. Stir until just combined. The dough will be soft and sticky.

Step 6

If using raisins, gently fold them into the dough.

Step 7

Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm spot for about 1.5 hours, or until doubled in volume.

Step 8

Preheat your oven to 350°F (175°C). Grease a standard bundt pan or babka pan generously with butter or cooking spray.

Step 9

Stir the risen dough gently to deflate it, then transfer it to the prepared pan. Smooth the top with a spatula.

Step 10

Bake the babka in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 11

Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 12

Once completely cooled, dust the babka with confectioners' sugar before serving.

Nutrition Facts

Serving size	(1327.5g)

Amount per serving	% Daily Value*
Calories	3906.6

Total Fat 124.2g	0%
Saturated Fat 66.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 835.3mg	0%
Sodium 1532.9mg	0%
Total Carbohydrate 633.1g	0%
Dietary Fiber 17.7g	0%
Total Sugars 245.4g
Protein 81.7g	0%

Vitamin D 227.4IU	0%
Calcium 530.0mg	0%
Iron 27.2mg	0%
Potassium 1903.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 8.2%

Carbs: 63.7%