Babka (Easter Bread)
Prep: 40 min
Cook: 55 min
Total: 95 min
Serves: 12
6,182 views
There's something deeply celebratory about a tall, golden loaf of this Eastern European Easter bread. Enriched with butter and egg yolks, perfumed with vanilla and grated lemon, and dotted with plump sultana raisins, it bakes into a soft, feathery crumb worlds away from ordinary bread. It rewards a patient afternoon of rising and kneading, and it makes any holiday table feel like a proper occasion.
Ingredients
Ingredients
- 1 Cup Milk Scalded And Cool
- 2 1/2 pkgs Yeast
- 1/2 Cup Water
- 10 Medium Egg Yoke
- 2 Medium Egg
- 1 Tsp Salt
- 3/4 + 2 tsp Cup White Sugar
- 3/4 Cup Butter
- 2 Tsp Vanilla
- 1 Medium Lemon Grated
- 6 to 6 3/4 Cup All-Purpose Flour - Sifted
- 2 Cups Sultana Raisins
Directions
Directions
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it and let stand for 10 minutes.
- Put the lukewarm milk into a large bowl, add 1 and 1/3 cups of flour.
- Beat well, add the yeast liquid, beat well again.
- Set aside to rise for 30 minutes (it usually helps to cover with a towel to keep it warmer).
- Beat the egg yolks and whole eggs well until foamy, beat in the sugar.
- Melt the butter or margarine and cool.
- When the sponge has risen, add the beaten egg mixture, lemon rind, vanilla, rest of the flour and salt.
- Mix well and then knead for 10 minutes.
- Add the melted butter/margarine.
- Knead for another 10 minutes, or until nice and smooth.
- Mix in the raisins (optional) if using.
- The dough will be much lighter than ordinary bread dough.
- Set aside to rise for about one hour or until well doubled in bulk.
- When sufficiently risen, have ready tall tins, well greased with butter / margarine.
- Take enough dough to fill one third of the tins.
- Put again in a warm place to rise, about 40 minutes.
- Now brush the tops with beaten egg.
- Place in a preheated oven of 350 degrees for 10 to 15 minutes then reduce to 325 degrees.
- Bake for another 30 to 40 minutes.
- When baked, remove carefully the oven,leave in the tin for 5 minutes, then carefully remove from the tin, they should come out easily if the tins were greased well.
- Lay them on something soft like a pillow, let cool, turning them from time to time so they don't flatten.
Nutrition
Per serving · 12 servingsCalories
350
Fat
15 g
Saturated fat
9 g
Carbohydrates
46 g
Sugar
15 g
Fiber
1 g
Protein
6 g
Sodium
200 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Milk Scalded And Cool
- 2 1/2 pkgs Yeast
- 1/2 Cup Water
- 10 Medium Egg Yoke
- 2 Medium Egg
- 1 Tsp Salt
- 3/4 + 2 tsp Cup White Sugar
- 3/4 Cup Butter
- 2 Tsp Vanilla
- 1 Medium Lemon Grated
- 6 to 6 3/4 Cup All-Purpose Flour - Sifted
- 2 Cups Sultana Raisins
