Polish Rum and Raisin Yeast Babka

Rumowa Babka Drozdzowa z Rodzynkami

Product #16
Weight: 1.50 lbs

Availability: In stock


Polish Rum and Raisin Yeast Babka

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The Polish noun babka means grandmother, and as applied to the pastry probably refer to its shape, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats.
Rum and Raisin babka is traditionally baked for Easter Sunday and celebrates the return of the egg to the diet after the strictures of the Lenten fast.
This light and airy yeast cake is filled with plump raisins and fragrant with rum and vanilla. It taste great with a cup of coffee for breakfast or with afternoon tea.

To Defrost Your Babka: Remove babka from the freezer and leave at room temperature for up to six hours. Alternately, place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.

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