Ukrainian Country Babka Recipe
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Ukrainian Country Babka

By: 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."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 307 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 babkas
 

Ingredients

  • 2 teaspoons white sugar
  • 1/2 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 1/2 cups bread flour
  • 1 cup raisins

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 544 | Total Fat: 19.5g | Cholesterol: 148mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by REBEKAH39 
THANKS FOR A GREAT KEEPER! I TOOK THIS TO MY VISITATION AT THE LOCAL NURSING HOME WITH MY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2008 by warpy2 
I have been using this recipe for 3 years now. DELICIOUS and MOIST and comes out tall!!! I do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by the4taals 
I made this recipe because I have been trying to find the perfect PASKA recipe. This is just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2004 by BETBAT 
I didn't have my (Polish) grandmother's recipe on hand, but this worked perfectly. It tasted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by njmom 
not sure how to rate, i'm not a bread maker by any means. i may have cooked this too long? a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by Tess 
I was so disappointed in this recipe. It turned out awful for me. I was so hopeful and... MORE

 
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