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Ukrainian Country Babka

Ukrainian Country Babka

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Olga Drozd

Olga Drozd

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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. 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. 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. 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.
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Reviews

REBEKAH39
10

REBEKAH39

7/15/2003

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+

warpy2
8

warpy2

12/14/2008

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 egg whites on the top of the Babka after te first process of "baking for 15 minutes @400 Degrees"...AND after a while I do notice it turning brown, I then cover it w/foil. It has turned out perfect each time!~..2 LARGE/TALL Babkas every year (very moist!) for the past 3 years!

the4taals
7

the4taals

3/21/2007

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 baked in the oven, 1/2 the recipe fit in my machine, and baked in a 2 lb can.

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