Babka Cytrynowa (Lemon Babka)

Bake the babka:
Preheat the oven to 180°C (350°F). Once the dough has risen, bake it for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the babka cool in the pan for 10 minutes before transferring it to a wire rack.

Glaze the babka:
In a small bowl, mix the powdered sugar and lemon juice to form a smooth glaze. Drizzle the glaze over the cooled babka and let it set for a few minutes before serving.

Serving and Storage Tips

Serving: Babka cytrynowa is best served at room temperature, though it can also be slightly warmed up before serving. It pairs wonderfully with a cup of tea or coffee.
Storage: Store leftover babka cytrynowa in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
Variations

Berry Babka: Add fresh berries like blueberries or raspberries to the lemon filling for a fruity twist.
Chocolate Babka: For a more indulgent version, add a chocolate filling instead of lemon and swirl it through the dough.
Nuts and Spices: Add chopped nuts like almonds or walnuts to the filling, or sprinkle cinnamon on top of the dough before rolling it up for extra flavor.
FAQs

Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast instead of dry yeast. Use about 20g of fresh yeast for the equivalent of 2 teaspoons of dry yeast.
What should I do if the dough isn’t rising properly?
Ensure that your yeast is fresh and that the dough is kept in a warm, draft-free spot. If necessary, let it rise longer.
Can I make this ahead of time?
Yes, you can prepare the dough the night before and refrigerate it overnight. Let it come to room temperature before shaping and baking.