Babka Wielkanocna and Sernik

4 cups (500g) all-purpose flour

1 packet (7g) active dry yeast

1/2 cup (100g) granulated sugar

1/2 cup (120ml) warm milk

4 large eggs, at room temperature

1/2 cup (115g) unsalted butter, softened

Zest of 1 lemon

1 tsp vanilla extract

1/2 cup (80g) raisins (optional)

2 tbsp rum or brandy (optional, for soaking raisins)

Pinch of salt

1 cup (120g) powdered sugar

2-3 tbsp lemon juice or milk

1/2 tsp vanilla extract

Candied citrus peel

Sliced almonds

Powdered sugar

In a small bowl, soak the raisins in rum or brandy (if using) and set aside.

In a large mixing bowl, dissolve the yeast and 1 tsp of sugar in warm milk. Let it sit for 5-10 minutes until frothy.

Add the remaining sugar, eggs, lemon zest, vanilla extract, and a pinch of salt to the yeast mixture. Mix well.

Gradually add the flour, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Soften the butter and gradually incorporate it into the dough, kneading until fully combined. The dough should be soft and slightly sticky.

Drain the raisins (if using) and fold them into the dough. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Punch down the risen dough and transfer it to a floured surface. Shape it into a round or oval loaf.

Place the dough into a greased and floured babka pan (or a Bundt pan if you don’t have a babka pan). Cover with a towel and let it rise again for 30-45 minutes.

Preheat the oven to 350°F (180°C).

Bake the babka for 30-40 minutes, or until golden brown and a skewer inserted into the center comes out clean.

Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, lemon juice (or milk), and vanilla extract until smooth.

Drizzle the glaze over the cooled babka and decorate with candied citrus peel, sliced almonds, or a dusting of powdered sugar.

Serve slices of Babka Wielkanocna with a cup of tea or coffee.

It’s perfect for Easter breakfast or as a sweet treat during the holiday.

1 1/2 cups (150g) graham cracker crumbs or crushed butter cookies (e.g., Petit Beurre)

1/4 cup (50g) granulated sugar

1/2 cup (115g) unsalted butter, melted

2 lbs (1kg) twaróg (Polish farmer’s cheese) or ricotta (for a smoother texture, press through a sieve)

1 cup (200g) granulated sugar

4 large eggs, separated

1/2 cup (120ml) heavy cream or sour cream

1 tsp vanilla extract

Zest of 1 lemon

1/4 cup (30g) raisins (optional, soaked in rum or warm water)

1/4 cup (30g) candied citrus peel (optional)

Powdered sugar for dusting

Fresh berries or fruit compote

Preheat the oven to 350°F (175°C).

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon to smooth it out.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the egg yolks with sugar until pale and creamy.

Add the twaróg (or ricotta), heavy cream, vanilla extract, and lemon zest. Mix until smooth and well combined.

If using raisins, drain them and fold them into the cheese mixture along with the candied citrus peel.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture until fully incorporated.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about 1 hour. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Refrigerate for at least 4 hours, or overnight, to set completely.

Before serving, dust with powdered sugar and garnish with fresh berries or a dollop of fruit compote.

Serve slices of Sernik Wielkanocny with a cup of coffee or tea.

Pair it with a fruit compote (e.g., cherry or strawberry) for a refreshing contrast.