Babka II Recipe -

Babka II

Recipe by  

"Orange zest and raisins make this Polish Easter bread a special treat."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  1. In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
  3. Flatten the dough out with your hands and smear 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins.
  4. Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour.
  5. Preheat oven to 350 degrees F(175 degrees C).
  6. Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
  7. Brush the tops of the loaves with egg whites and bake at 350 degrees F(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2003

It was a little difficult to make, but the orange zest really added a punch to the flavor. The bread got hard after just a day or two, so eat it quickly!!

Most Helpful Critical Review
Apr 18, 2003

Good cake. Needed a little more sugar in the dough,I thought.


9 Ratings

Oct 21, 2003

OK, so as far as breads go, this one isn't easy. But in terms of special, holiday breads, this Babka really isn't that tough to do at all. And to top it off, the results of your efforts will be worth the bit of extra work. The bread is flaky and buttery--not what you want to eat when you are trying to loose a few pounds. But then, what the heck? This bread is for special occasions. It's completely yummy. Thanks Alicia!

Apr 16, 2007

This was an interesting bread to make! I made it Easter Sunday for my family's dinner and everyone loved it! Had some issues with the dough rising (I am not a great "yeast bread" maker-quick breads are more my speed), but I let it cook about 15 longer than suggested (because it was still a little "doughy") and it still came out great! I omitted the raisins and it was still wonderful! I left the extra loaf at my Dad's for the family to enjoy well after Easter! Can't wait to try it again next year!

Mar 18, 2007

This recipe is delicious, but there is so much dough that I think I will use three loaf pans from now on instead of just two.

May 24, 2012

My polish mother and ukrainian mother-in-law both said this was better than store-bought!! Moister and a bit sweeter, I loved it too!

Mar 07, 2013

I have used this recipe for several years and found that 3 9"x5"breads can be made.


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 85 mg
  • 3%

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

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