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5 from 2 votes

Polish Chalka Crumble Bread for #BreadBakers

Polish Chalka Crumble Bread is a delicious sweet bread for Easter. Also just as delicious for breakfast with cheese and fruit!
Prep Time5 hrs
Cook Time1 hr
Total Time6 hrs
Course: Bread
Cuisine: Polish
Servings: 18 people
Calories: 281kcal



  • 1 cup milk
  • 2 teaspoons sugar
  • 1 ½ teaspoons instant yeast
  • 3 ½ - 3 ¾ cups bread flour
  • a large pinch of salt
  • ¼ cup + 2 tablespoons firmly packed brown sugar
  • 2 eggs + 2 egg yolks
  • 2 teaspoons vanilla extract
  • 5 tablespoons melted butter
  • 1 cup candied orange

Crumble Ingredients

  • 1/3 cup all purpose flour
  • 2 tablespoons sugar
  • 3 tablespoons cold butter cut into small pieces.


  • In a shallow bowl, heat milk to 115 F. Add sugar and whisk to combine.
  • Sprinkle yeast on top and leave for 5 minutes, until foamy.
  • In the bowl of an electric mixer, combine 3 ½ cups of the flour, salt and brown sugar.
  • In a small bowl, whisk 1 of the eggs with the egg yolks and the vanilla.
  • Add the eggs to the electric mixer with the melted butter.
  • With the bread hook attachment, whiz the flour for a minute.
  • Add candied orange and run the mixer for another few seconds.
  • Add yeast milk and knead for 7-8 minutes, adding additional flour as needed until you have an elastic dough.
  • Knead for another few minutes by hand.
  • Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel.
  • Leave to rise until doubled in volume, 2-3 hours.
  • Divide dough into 3 equal sized portions, each weighing about 12.7 oz. Shape into smooth balls.
  • Cover loosely with plastic wrap and a kitchen towel. Leave to rest for 15 minutes.
  • Form each ball into a rope about 13” long.
  • Take the 3 ropes and form a braid.
  • Transfer to a parchment paper lined cookie sheet.
  • Cover loosely with plastic wrap sprayed with non stick spray and a kitchen towel.
  • Leave to rise until almost doubled in volume, 1 – 1 ½ hours.
  • Preheat oven to 350 F.
  • To make the crumble, combine flour, sugar and butter.
  • With your fingers, mix the crumble, breaking down the butter pieces.
  • In a small bowl, whisk the remaining egg with 1 tablespoon water.
  • Brush the top of the loaf with the egg wash.
  • Pat the crumble on top.
  • Bake for 50-60 minutes until golden and crusty. The loaf should sound hollow inside when tapped.


Calories: 281kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 68mg | Potassium: 91mg | Fiber: 2g | Sugar: 12g | Vitamin A: 204IU | Calcium: 30mg | Iron: 1mg
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