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Ukrainian Easter Babka Recipe

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This recipe for Ukrainian Easter Babka, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, April 11, 2009


1/2 cup lukewarm water
2 packages yeast
1 tsp sugar
2 cups scalded milk
1/2 pound butter
1 tbsp salt
Flour to make soft dough, about 7 cups or more
1 cup sugar
5 whole eggs
10 yolks
1 orange, juice and rind
1 tsp vanilla
1 cup golden seedless raisins

Dissolve the sugar in lukewarm water; sprinkle the yeast over it; let stand 10 minutes.

Beat the eggs and the egg yolks for 10 minutes adding the sugar a little at a time. Add the salt, orange juice, milk, rind and the yeast mixture to the beaten eggs, mix well and gradually mix in the flour, adding the melted butter a little at a time, until enough flour is added to make a soft dough.

Knead for 20 minutes or until dough no longer clings to hands. Let rise in a warm place until double in bulk. Knead down and let rise again as before.

Grease tall tins well and coat with bread crumbs. (Mom does not use the bread crumbs - ten 1-pound coffee tins make good containers or you could use fewer larger tins).

Form dough into a ball small enough to fill 1/3 of a container. Let rise in a warm place until the dough barely reaches the top. Put in a preheated oven 350 F and bake for 30 minutes.

Babka should be handled very carefully when being taken out of the containers and should be laid on a soft covered cushion to cool.




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