Babka Drozdzowa (Polish Easter Yeast Babka with Raisins)
A tall, golden, orange scented yeast cake dotted with raisins, baked for the Easter table.
- Time3 hrs 15
- LevelHard
- Costabout £0.46 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 364kcal
- 53gcarbs
- 24.3gof which sugars
- 13.6gfat
- 6.8gsaturates
- 7.7gprotein
- 1.9gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a large bowl. Add the warm milk, yolks, melted butter, orange zest and vanilla.
- 2
Knead for 12 minutes, by hand or in a mixer, until the dough is smooth, soft and shiny. It will be sticky. Work in the raisins. Cover and leave somewhere warm for 1 hour 15, until doubled.
75 min - 3
Grease a 23 cm bundt or tall ring tin well with butter. Knock the air out of the dough, shape into a ring and press it into the tin.
- 4
Cover and prove for 45 minutes, until the dough almost reaches the top of the tin.
45 min - 5
Heat the oven to 180°C (160°C fan). Bake for 40 to 45 minutes. Cover loosely with foil after 25 minutes if the top is browning too fast. A skewer should come out clean.
42 min - 6
Cool in the tin for 10 minutes, then turn out. Mix the icing sugar and lemon juice into a thick glaze and spoon over the cold cake.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
