Reviewed: Apr. 13, 2009

I found the bread to be a little to dry. It was also heavy. Flavor was good, next time I will cut back on the lemon zest. I will try bread flour instead of the all porpuse flour to see if it lightens it up. May try cutting out second rise.

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8 users found this review helpful

Reviewer:

Carol D

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Apr. 9, 2009

omg i love this recipe i have mine from an old cook book from poland of course. and it is simply delicous. But i had lost the recipe and found yours and it is simply terrific!

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6 users found this review helpful

Reviewer:

ruby

Cooking Level: Expert

Living In: Stittsville, Ontario, Canada

Reviewed: Apr. 24, 2008

This weekend is Russian easter. My family (Grandmother and her sisters) traditionally go to church and get their babka's blessed on Saturday. My great aunt used to make them, but since she has passed, no one kept the tradition until this year, a couple of weeks ago I "tested" this recipe out after looking around and sure enough, Grandma approved and said tasted JUST like her sisters...So now I'm stuck making them all day today and tomorrow!! We do it in coffee cans, no liner just greased, and we do not add raisins. We ice it with powdered sugar, corn syrup and a little water and add sprinkles for the kids.

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16 users found this review helpful

Reviewer:

R.P. McMurphy

Reviewed: Mar. 24, 2008

Wonderful! It is almost identical to the recipe my Ukrainian Baba (grandmother) use to make. I like a few more raisins, but the flavor is delicious. Also, as a warning to the Babka uninitiated...NEVER try to use a mixer (even a heavy duty stand mixer), you will burn out your motor because this is a very thick, sticky dough.

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15 users found this review helpful

Reviewer:

Patryska

Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

Reviewed: Dec. 20, 2005

This recipe is wonderful. Very light. If you like Babka, you will like this. Follow step by step and you will have success. Just like my moms, except she put on a sugary top which I love. Does anyone know how to add that to this recipe?

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17 users found this review helpful

Reviewer:

Helen

Reviewed: Mar. 25, 2005

This was good, my first babka. Too much work to make on any regular basis. I also think it should be refridgerated, after only two days (wrapped) it tasted like it may have gone bad. Must be the eggs.

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6 users found this review helpful

Reviewer:

VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Reviewed: Apr. 11, 2004

Authentic recipe! This babka tastes just like the kind you buy at a Polish bakery.

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9 users found this review helpful

Reviewer:

Teresa

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Oct. 25, 2003

I have made this Babka twice now... away from my grandmother's traditional recipie which no one knows. I followed this exactly the first time, the second time I added more raisins. Both times I ended up with three separate loaves - one baked in an angel food cake pan, and two in regular bread pans. They all turned out wonderful; however, turns out a little on the dry side and not sure how to correct it.

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14 users found this review helpful