Easter Polish Babka

Easter Polish Babka

Babka is a Polish Easter sweet bread.  Alternative ingredients were used to make this healthier and more nutritious snack. Adding fruit gives a sweet and a little sour-tasting replacement to the traditional Easter babka. Not only are they delicious, but they are also nutrient dense and a good source of many vitamins and minerals such as phosphorous, manganese, iodine, Vitamin D, Vitamin E, and Vitamin B12.

Serves:  10

Dietary: Suitable for vegetarians, nut-free

Contains; Wheat, Gluten (Flour, baking powder), milk (Semi-skimmed milk, Greek yoghurt), eggs and soya (margarine).

Preparation time: 10 mins

Cooking time: 60 – 75 mins


½ cup (70 g) wholemeal flour
1 cup (125 g) plain flour
1 tsp baking powder
4 average-sized eggs
¼ cup (50 g) sugar
1/2 cup (150 g) Greek yoghurt
½ cup (125 ml) semi-skimmed milk
1/3 cup (75 g) soya margarine, melted
1 cup (150 g) mixed berries



  1. Preheat oven to 180oC/160oC Fan/350oF/Gas Mark 4.
  2. Beat the eggs and sugar together. Add the Greek yoghurt, semi-skimmed milk and soya margarine and mix well.
  3. Add the flour and baking powder, and mix.
  4. Add the mixed berries and mix them into the mixture with a spoon.
  5. Pour the mixture into a round fluted tin.
  6. Place into the oven and bake for approximately 60 minutes. Check to see if the bread is fully cooked by inserting a knife. If the blade is wet, place it into the oven for another 10 – 15 mins.
  7. Take out of the oven and let cool.
  8. Enjoy!


This recipe has been donated by Sylwia Szkup, a student nutritionist at ATU, Galway.



Per serving: Piece of bread
Total calories: 196 kcal
Fat: 9.2 g
 of which saturates:2.9  g
Carbohydrate: 21 g
 of which sugars: 7.3 g
Fibre:1.6  g
Protein: 6.4 g
Salt:0.3 g



This yummy bread is an excellent source of many vitamins and minerals, including vitamins B12, D, E, iodine, and phosphorus.

  • Vitamin B12 helps with everyday fatigue and tiredness. While vitamin E contributes to the protection of cells from oxidative stress.
  • Vitamin D helps with the maintenance of normal bones, which is especially important in children who are still growing.
  • Iodine contributes to the normal functioning of the nervous system, and Phosphorus contributes to the normal function of cell membranes.



  1. Milk-based butter blend can be used if allergic to soya.
  2. Gluten-free flour and baking powder can be used if coeliac.
  3. Frozen mixed berries can be used as a cheaper alternative.


Checked by Kathy Lewis, Registered Nutritionist

© 2023 The Caroline Walker Trust