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My review
Ukrainian Country Babka
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."
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Ingredients
1 h 20 m servings 317 calsOriginal recipe yields 12 servings (4 babkas)
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Directions
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Prep
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- 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.
- 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.
- 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).
- 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.
Nutrition Facts
Per Serving: 317 calories; 18.4 g fat; 34 g carbohydrates; 5.7 g protein; 135 mg cholesterol; 348 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
12/28/2007
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...
Most helpful critical review
4/7/2007
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.
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12/28/2007
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...
8/13/2002
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+
3/21/2007
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 c...
4/16/2004
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.
4/19/2010
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 ...
3/30/2010
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.
4/7/2007
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.
4/1/2012
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.