This Piernik Gingerbread Babka combines the festive warmth of Polish Christmas spices with a luscious swirl of honey and rum-soaked dried fruit.
This dessert captures the essence of traditional Polish holiday flavors, blending a gingerbread-inspired dough with rich fillings to create a holiday babka that’s truly showstopping.
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Ingredients required to make Piernik Gingerbread Babka
For the Dried Fruit Swirl
- ½ cup dried apricots, chopped
- ½ cup raisins
- A splash of dark rum about ¼ cup (optional, but we highly suggest it)
- 3 tbsp honey
- ½ tsp vanilla extract
For the Dough
- 3 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup warm milk (110°F)
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 large eggs, room temperature
- About Half a cup of unsalted butter (melted)
For the Gingerbread Spice Mix
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom (optional)
For the Brown Sugar Filling
- ½ cup brown sugar
- 1 tbsp gingerbread spice mix (from above)
- ¼ cup unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Step 1: Prepare the Dried Fruit Swirl
Soak the Fruit
In a medium bowl, toss together the plump, dried apricots, sweet raisins, rich rum, golden honey, and fragrant vanilla extract.
Stir gently to coat the fruit evenly and pop a lid on it and let it chill for at least an hour, or better yet, let it dream overnight.
This step infuses the dried fruit with the rich flavors of rum and honey, creating a perfect filling for our holiday babka.
Strain the Fruit
Once the fruit is nicely soaked, strain it and set aside the liquid. We’ll fold this rum and honey-drenched fruit into the babka dough later to create pockets of sweetness.
Step 2: Make the Dough
Activate the Yeast
Pour the warm, fragrant milk into a small bowl and add a teaspoon of sugar.
Gently sprinkle the active dry yeast over the warm milk and stir lightly and let the mixture sit for about 5 minutes, or until it becomes frothy and bubbly.
Mix Dry Ingredients
Take a large bowl and whisk together the fragrant flour, warm gingerbread spice, a pinch of salt, and the remaining sweet sugar.
The babka’s “piernik” flavor, which embodies the spirit of Polish gingerbread, comes from this spice blend.
Combine Wet Ingredients
In a separate bowl, whisk the eggs and then add them to the flour mixture along with the foamy yeast mixture (Make sure to mix until a dough starts to form).
Knead in the Butter
One piece at a time, start adding the softened butter, kneading well after each addition.
The dough should become smooth, elastic, and somewhat sticky after 8 to 10 minutes of kneading.
If it looks too sticky, add more flour, I’d recommend adding a tablespoon at a time for better control.
First Rise
Form the dough into a ball, transfer it to a basin that has been oiled, and then cover it with a fresh towel.
The dough should double in size after 1.5 to 2 hours of rising in a warm location.
Step 3: Making the Brown Sugar Filling
Combining the Ingredients
In a small bowl, blend the brown sugar, melted butter, and leftover gingerbread spice mix until smooth and creamy.
This filling will go well with the fruit swirl and intensify the babka’s warm, spicy flavor.
Step 4: Assemble the Babka
Roll Out the Dough
Gently deflate the risen dough by punching it down, then transfer it to a lightly floured surface. Create a 12-by-18-inch rectangle dough by rolling out the dough passionately.
Spread the Brown Sugar Filling
Carefully spread the warm brown sugar filling across the dough, leaving a small edge.
Scatter the plump, juicy dried fruit over the filling, gently pressing them into the dough.
Roll the Dough
Starting from one of the long edges, roll the dough tightly into a log, pinching the seam to seal (You should have a long, filled roll at this point).
Slice and Twist
Carefully slice the roll lengthwise with a sharp knife, revealing the flavorful filling within.
Twist the two halves together, keeping the cut sides facing up to show the beautiful fruit and spice layers.
Carefully transfer the twisted dough to a greased 9×5 inch loaf pan, tucking in any stray bits of fruit.
Second Rise
Cover the loaf pan with a towel and let it rise for 45 minutes to 1 hour, or until the dough has risen above the edge of the pan.
Step 5: Bake the Babka
Preheating The Oven
As the dough finishes its second rise, preheat your oven to a toasty 350°F (175°C).
Bake
Ideally, a skewer put into the center of the babka should come out clean after 40 to 45 minutes of baking, or until the top is golden brown.
Halfway through the baking process, cover with foil if the top begins to brown too soon.
Cool
Once baked, remove the babka from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Glaze the Babka
Prepare the Glaze
Next up, take a tiny bowl, swirl together milk, a splash of vanilla, and a cloud of powdered sugar until it’s perfectly smooth.
The glaze should be thick but pourable – adjust with a bit more milk or powdered sugar as needed.
Drizzle Over the Babka
After the babka cools, pour a generous amount of the glaze over the top, letting it run down the sides.
Tips for the Perfect Holiday Babka
- Choose the Right Dried Fruit: While apricots and raisins are classic choices, you could also experiment with dried cherries, cranberries, or figs for a different flavor profile in this Polish-inspired babka.
- Soak the Fruit Overnight: For an intense flavor experience, soak the dried fruit in the aromatic honey-rum mixture overnight. This makes the fruit plump and intensifies its sweetness, which balances beautifully with the gingerbread spices.
- Proper Dough Consistency: Babka dough should be soft, stretchy, and slightly sticky. Avoid adding too much flour during kneading, as it can make the babka dense. Use just enough flour to keep the dough from sticking, but avoid adding too much.
- Allow for Ample Rising Time: The first and second rises are essential for a light, airy babka texture. Don’t rush this step – give the yeast time to work its magic.
- Don’t Skip the Glaze: The glaze adds sweetness and a touch of holiday cheer. For a bit of extra texture, sprinkle chopped walnuts or slivered almonds over the glaze while it’s still wet.
Storing the Babka
- Room Temperature: To preserve the freshness of your babka, store it in an airtight container at room temperature for up to 3 days. The flavors deepen over time, making it taste even better the next day.
- Freezing: For longer storage, wrap the babka tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight and reheat gently in the oven before serving.
Final Thoughts
This Piernik Gingerbread Babka combines the best of Polish holiday recipes with a modern twist.
The aroma of gingerbread spices, the sweetness of honey-soaked fruit, and the pillowy softness of babka dough make this dessert truly unforgettable.
It’s a beautiful way to honor the Polish Christmas tradition while adding a unique, festive centerpiece to your holiday dessert table.
