Ukrainian Country Babka Recipe - Allrecipes.com
Ukrainian Country Babka Recipe
  • READY IN ABOUT hrs

Ukrainian Country Babka

Recipe by  

"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 Edit and Save

Original recipe makes 4 babkas Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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+

 
Most Helpful Critical Review
Apr 07, 2007

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.

 

10 Ratings

Dec 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!

 
Mar 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.

 
Apr 16, 2004

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.

 
Apr 19, 2010

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 machine. Didn't turn out so good. The raisins were all torn apart. I also noticed that once you fold the raisins/cranberries in, the rise before you bake takes almost all day. Without the raisins/cranberries it takes only 2 hours for it to rise. I made half the dough without the raisins/cranberries and then half with. Make sure you let the dough rise in a butter spread pan before you bake. I warm my oven for a few minutes and then turn it off and let the dough rise in a warm area. After its done baking I spread lightly in mixer: first 1 egg white until fluffy then add powdered sugar until thick. Spread it on the warm bread as soon as it’s done baking and let it dry. Can also sprinkle the top with sprinkles before it dries.

 
Mar 30, 2010

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.

 
Apr 01, 2012

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.

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 79.5 g
  • 26%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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