Ukrainian Country Babka

Ukrainian Country Babka

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 544 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

Most helpful
Most positive
Least positive
Newest

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+

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 bas...

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 c...

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.

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 ...

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.

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.

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.

I made this for Ukrainian Christmas and it was a big hit. Thank you.

Other stories that may interest you