🍰Beliebtester Osterkuchen | Osterbackideen | Polnische Babka-Ostersüßigkeit | Osterdessert-Rezept

00:00: The host greets and gives a brief description of the traditional Polish Easter Babka. 00:44: The host prepares raisins and candied fruit, adding freshly squeezed orange juice. 01:08: The yeast base is prepared by dissolving yeast in warm milk, adding a little sugar, and letting it rise for 5–7 minutes. 01:30: The flour is sifted to maintain the dough's structure. 01:45: Eggs are whisked with salt, sugar, honey, vanilla extract, and grated lemon zest. 02:26: The ingredients are mixed, the risen yeast is added, and the flour is incorporated. 03:02: The dough is kneaded for 10 minutes, adding 50–60 g of flour if needed. 03:48: Soft butter is added and the dough is kneaded for another 10 minutes. 04:17: The prepared candied fruit is added and mixed. 05:05: The dough is placed in a butter‑greased bowl, covered with foil, and left to rise for 1–1.5 hours. 05:25: The baking pan is prepared, the risen dough is placed inside, and it is left to rise for 30 minutes. 07:23: The Babka is baked at 180 °C for 35–40 minutes for large Babkas or 20–25 minutes for small ones. 08:04: The Babka is allowed to cool. 08:56: The glaze is prepared by mixing powdered sugar, milk, and vanilla, microwaved for 15 seconds, and poured over the Babka. 09:51: The glaze is decorated with candied fruit, nuts, and chocolate eggs, and left to set. 10:30: The host wishes a Happy Easter.