Fox 8 Recipe Box: Grandma Kiedrowski’s Polish Easter Bread

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Tim Kiedrowski from Kiedrowski's Bakery in Amherst shares his family's recipe for Easter Bread with Fox 8's Gabe Spiegel.  Click here to learn more about Kiedrowski's Bakery.

Grandma Kiedrowski's Polish Easter Babka

Note from chef Tim Kiedrowski: To start always make sure you have a bottle of Polish Vodka on hand in case you make a mistake. Then lets get to work:

1 1/2 cups of whole milk
1 cup salted butter
5 cups of all purpose flour
1/2 cup of granulated sugar
4 ounces of fresh yeast
4 whole fresh eggs
1 medium size orange
1 medium size lemon
1 Tablespoon of salt
1 cup of white raisins
1 cup of dark raisins.

Struesel Mixture
2 cups of Bread flour
2 cups of Cake flour
2 cups of Granulated Sugar
2 cups of stick Butter
Almond Garnish (8 ounces of Sliced Almonds)

Take the milk and bring it to scald just enough to get a skin on it
Add 2 sticks of Butter and let them melt in the warmth of the milk
Set that aside and let cool down

Mix all dry ingredients:
Bread flour, sugar, salt and then grade the skin of the orange and lemon and incorporate the rinds into the mixture
Add the eggs and squeeze the juice from the orange and lemon into the dry ingredients
Break up the yeast and crumble that into the mixture, and then add the cooled milk and butter
Fold in the 2 cups of raisins
Mix on medium speed for 3 minutes, until all ingredients have pulled together from the bottom of the bowl
Set aside and cover in a warm area, until mixture doubles in size
While this is poofing up, butter your pan and all sides till completely covered
Add the Struesel mixture to cover the sides and garnish the bottom for a releasing agent and flavor
Sprinkle a generous portion of sliced almonds down on struesel
After the Babka dough has poofed up to double its size, cut into equal pieces,and ring around the pan
Brush top with butter and sprinkle with light coating of Struesel and top off with a garnish of almonds
Place in oven and bake @375 for 35-45 min
Let cool for 15 minutes. Tap sides and hold upside down to release the Wonderful Baked Babka
Make sure you keep it in the Angel Food Cake Pan for at least 15 min to help it keep its size and texture
Let cool and Enjoy

Chef Kiedrowski says "Then take a few shots of Vodka for the fun of it all!"