Recipe By Anonymous
Rating
Published Jun 19th
Prep 30m Cook 50m Additional - Ready In 1h 20m
Servings 4 babkas Calories 317

This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka’s may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.

Recipe Ingredients

  • 2 teaspoons white sugar
  • ½ cup lukewarm water
  • 2 (.25 ounce) packages active dry yeast
  • 1 cup milk, scalded and cooled
  • 1 cup all-purpose flour
  • 6 eggs
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1 cup butter, melted
  • 2 tablespoons lemon zest
  • 5 ½ cups bread flour
  • 1 cup raisins

Cooking Directions

  1. 1 In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
  2. 2 In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume.
  3. 3 Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.

Nutrition Facts

  • Calories 317
  • Carbohydrate 34 g
  • Cholesterol 135.3 mg
  • Fat 18.4 g
  • Fiber 0.9 g
  • Protein 5.7 g
  • Saturated Fat 10.8 g
  • Sodium 347.9 mg
  • Sugar 18.6 g

Reviews

  1. I have used this recipe for years. It always turns out well and tastes great. It is not too sweet so can be used in combination with sweet or savory dishes. I love it and so does my family.
  2. I made this for Ukrainian Christmas and it was a big hit. Thank you.
  3. This was a great recipe. I did cut the recipe in half. Used 1 cup dried raisins mixed with cranberries. Turned out better with the cranberries the second time. I also used my bread machine but hand folded the raisins/ cranberries. The first time I used only the raisins and tossed them into the bread - Read more ...
  4. Made it yesterday it's going fast! Only had plastic coffee cans but used old steam bread molds I had worked great! Tops on my list.
  5. I have been using this recipe for 3 years now. DELICIOUS and MOIST and comes out tall!!! I do not use coffee cans but a Tube Pan (much like a bundt pan but the center is removable from the base). I cook it at the same temperature and same time. A Nice Touch! I brush - Read more ...
  6. I was so disappointed in this recipe. It turned out awful for me. I was so hopeful and followed it to the "t" but was greatly disappointed.
  7. I made this recipe because I have been trying to find the perfect PASKA recipe. This is just as I remember and love. Breakfast this week has been divine with toasted babka. Thank you so much I can't wait to start baking them for Easter! I also made the dough in my bread machine then - Read more ...
  8. I didn't have my (Polish) grandmother's recipe on hand but this worked perfectly. It tasted just as like Babcia's! Helpful Hint: you may want to fill the loaves with lekvar.
  9. THANKS FOR A GREAT KEEPER! I TOOK THIS TO MY VISITATION AT THE LOCAL NURSING HOME WITH MY CHURCH GROUP. THE OLDER LADIES LOVED THIS! GOT NOTHING BUT RAVES! THANKS! AAAAA
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