Polish Yeast Easter Breakfast Cake- Babka Drożdżowa

Prep Time:

1h 20 min.

Cook Time:


8 Servings

About the Recipe


  • 3/4 cups of sugar + 2 tsp 

  • 2.5 cup of flour + 2 tbsp

  • 0.5 cup of butter

  • 4 egg yolks

  • 5 tsp of dry yeast

  • 1.3 cups of milk

  • 2 tsp of vanilla extract

  • lemon zest from 1 lemon

  • 1.5 cup of raisins

  • 0.5 tsp of salt

  • sliced almonds for decorations


  1. In a small bowl mix 2 tsp of sugar, flour, 1/2 cup of warm milk and yeast. Mix them well together cover with a clean cloth and put in a warm place to grow for about 20- 25 min. 

  2. In the big mixing bowl add the rest of the flour, sugar, vanilla sugar and salt. Shred the butter on a grater and mix it with the rest of the ingredients. Mix in the rest of the milk, lemon zest, 3 yolks and the yeast mixture. 

  3. Kneed the dough, form a ball, cover it and put it a side to grow for 30 min. 

  4. Add the raisins, kneed again. Place it in a Fluted Cake Pan, cover again with a cloth and again let it grow. And pre heat the oven to 350F. 

  5. Scramble the last yolk, using a smear it on top of the cake. Sprinkle the almonds and bake for 35 min. 

  6. Serve it with butter and your favorite jam.