Easter is one of the most food-rich moments in the Polish culinary calendar. As spring arrives, kitchens come alive with preparations that have been passed down through generations — slow-fermented rye starters, fragrant babka in the oven, and the shared Easter breakfast table piled high with symbolic foods. Whether you are already familiar with these traditions or exploring Polish cuisine for the first time, there is something genuinely rewarding about making these dishes from scratch.
What Is on a Polish Easter Table?
The centrepiece of Polish Easter is the Sunday breakfast, which follows the blessing of a traditional basket called święconka on Holy Saturday. The basket typically contains eggs, white sausage, salt, bread, and horseradish — each carrying symbolic meaning tied to renewal and abundance after the Lenten fast.
Eggs appear in many forms across the Easter spread: hard-boiled, devilled, or stirred into egg salads. Żurek — a sour rye soup — served with white kiełbasa sausage and a boiled egg is arguably the most distinctive Easter dish in Poland. Alongside it, the table holds various cold cuts and pâtés prepared to family recipes, accompanied by chrzan (fresh grated horseradish) and ćwikła (horseradish with beetroot), which cut through the richness of the cured meats. A traditional butter or bread lamb — a shaped centrepiece — often anchors the table as a seasonal symbol.
Sweet baked goods close the meal: babka Easter cake in its tall fluted form, mazurek (a flat, richly topped shortcrust pastry), cheesecake, and poppy seed roll (makowiec). These are the heart of what makes Easter baking special.
How to Make Żurek Starter From Scratch
Żurek gets its characteristic sour depth from a fermented rye starter made a few days in advance. The process is simple — it requires patience more than skill — and the result is a flavour you cannot replicate with any ready-made substitute.
Rye Sourdough Starter for Żurek
Ingredients:
- 4 cups filtered water
- 1 cup rye flour
- 3 garlic cloves
- 2 bay leaves
- 5 allspice berries
- 1 teaspoon salt
Method:
- Choose a clean glass or ceramic jar of around 1.5 litres. Make sure it is thoroughly dry.
- Combine the rye flour and filtered water in the jar, stirring until smooth and lump-free.
- Lightly crush the peeled garlic cloves and add them to the jar along with the bay leaves, allspice berries, and salt. Stir everything together.
- Cover the jar with a cloth secured with a rubber band, or loosely with a lid (do not seal airtight). Place in a warm, dark spot for 4–5 days. You will notice small bubbles forming and a pleasantly sour smell developing — both are signs fermentation is working.
- After 4–5 days, taste the starter. It should be clearly sour and aromatic. Strain through a fine sieve or cheesecloth to remove the garlic, bay leaves, and allspice.
- Transfer the finished starter to clean sealed bottles. Use immediately or store in the refrigerator for up to several weeks.
Easter Babka — Two Recipes
Babka is named for its tall, full shape, traditionally baked in a fluted ring tin. Its texture is tender and finely crumbed, and it stays moist for several days — which is why it is often baked on Holy Saturday and enjoyed throughout the Easter weekend. Lemon is the classic flavouring, offering brightness that pairs well with the richness of eggs and butter.
Both versions below are straightforward to prepare. The classic recipe uses butter and eggs; the vegan version replaces them with plant-based alternatives without sacrificing texture or flavour.
Classic Lemon Babka
Ingredients:
- 250 g soft butter
- 2 cups sugar or erythritol
- 4 large eggs
- 1 large lemon (juice and zest)
- 3 cups plain flour
- 2 teaspoons baking powder
- 1 cup milk
- Pinch of salt
For the glaze: 1 cup icing sugar + 2 tablespoons lemon juice
Method:
- Bring all ingredients to room temperature. Preheat the oven to 180°C. Grease and flour a babka tin (approximately 2.5 litres in capacity).
- Beat the soft butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- Sift the flour, baking powder, and salt together in a separate bowl. Gently fold the dry mixture into the wet batter in alternating additions with the milk, mixing until just combined — do not overmix.
- Pour the batter into the prepared tin and bake for 50–60 minutes, until golden and a skewer inserted into the centre comes out clean.
- While the babka bakes, whisk together the icing sugar and lemon juice until smooth. Adjust consistency with more juice or sugar as needed.
- Allow the babka to cool completely before turning out and glazing. Let the glaze set before slicing.
Vegan Lemon Babka
Ingredients:
- 240 ml plant milk (almond or soy work well)
- 1 large lemon (juice and zest)
- 80 ml neutral vegetable oil (sunflower or rapeseed)
- 200 g cane sugar or erythritol
- 1 teaspoon vanilla extract
- 250 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- Pinch of salt
For the glaze: 150 g icing sugar + 2–3 tablespoons lemon juice
Method:
- Preheat the oven to 180°C. Lightly oil a 2-litre babka tin and dust with flour, or line with baking paper.
- In a large bowl, whisk together the plant milk, lemon juice and zest, oil, sugar, and vanilla extract until the sugar has dissolved.
- Sift the flour, baking powder, bicarbonate of soda, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture until smooth and lump-free.
- Pour the batter into the tin and bake for 45–55 minutes, or until a skewer comes out clean. Take care not to overbake — check from 45 minutes.
- Prepare the glaze by mixing icing sugar with lemon juice to a smooth, pourable consistency. Adjust as needed.
- Allow the babka to cool fully before removing from the tin and drizzling with the glaze. Garnish with lemon zest if desired.
Natural Sweeteners for Easter Baking
Both babka recipes above can be made with regular granulated sugar or with natural alternative sweeteners. Erythritol is one of the most convenient substitutes — it has almost no calories, does not raise blood glucose, and behaves very similarly to sugar in baking (it dissolves, creams with fat, and browns in the oven). Xylitol is another option with a slightly lower glycaemic impact than sugar and a clean, neutral sweetness. For recipes where a richer, deeper flavour is preferable — such as mazurek or poppy seed roll — unrefined cane sugars like dark muscovado add a gentle molasses note. Explore our full range in the healthy food and nutrition collection.
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Mazurek is a flat, crisp shortcrust base generously topped with kajmak (caramel), jam, or chocolate, then decorated with nuts, dried fruit, and piped icing. It is visually striking, quick to assemble (the base bakes in under 20 minutes), and keeps well for several days. Easter cheesecake (sernik) is made with Polish twaróg fresh cheese on a buttery shortcrust base, flavoured with lemon zest and often studded with raisins. Its dense, creamy texture is unlike any other European cheesecake. Makowiec — poppy seed roll — involves a yeasted dough wrapped around a dense, sweet filling of ground poppy seeds with honey, nuts, and dried fruit. All three are worth adding to a baking weekend; they keep well and travel easily as gifts.
For ingredients, recipe inspiration, and kitchen staples to support your Easter preparations, explore our cooking oils and vinegars and greens and superfoods collections for complementary pantry additions.
[note:All products available at Medpak ship from within the EU — no customs delays or additional import fees for customers across Europe.]
