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Ukrainian Babka

How to make traditional Ukrainian Babka bread for Easter. 

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Servings: 7 loaves
Calories: 1050 kcal
Course: Dessert
Cuisine: Ukrainian

Ingredients

  • 1/2 cup warm water
  • 1 tsp sugar
  • 2 tbsp of traditional yeast
  • 1 cup of butter
  • 2 cups of milk
  • 1 cup of water
  • 3/4 cup of white sugar
  • 2 tsp of salt
  • 6 egg yolks
  • 2 cups of raisins
  • 1/2 tsp Turmeric
  • 8-9 cups of flour
  • 7 small coffee tins or 4 large loaf pans
  • beaten egg for brushing on the tops

Instructions

    Cup of Yum
  1. Put the butter, milk, salt and sugar in a pot and brought it to a near boil, you want to slightly scald the milk. This can also be done in the microwave, believe it or not.
  2. Add one cup of the coldest water possible to the butter/milk mixture, to help cool it down.
  3. Take the warm water and sugar, mix in your yeast thoroughly and let it start bubbling away.
  4. Beat your egg yolks and turmeric. The turmeric gives the bread it's lovely color. You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks, folks.
  5. Add it to the cooled milk mixture.
  6. I used the mixer for this now because it is one heck of a job. Add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky.My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
  7. Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover.
  8. Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. Grease the ever lovin' heck out of those coffee tins.You want to fill the tins/pans only half way with punched down dough, this dough rises like you wouldn't believe!Time to let it rise again.
  9. Let them rise until they are almost at the top. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
  10. Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.Bake for 30-40 minutes on the very bottom rack in your oven, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
  11. Once they are nearly done brush with the beaten egg and cook until the bread is finished.The bread will sound hollow on top when tapped & be a lovely brown.
  12. Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.Cool on racks for a couple of hours. If you can wait!

Nutrition Information

Calories 1050kcal (53%) Carbohydrates 169g (56%) Protein 22g (44%) Fat 32g (49%) Saturated Fat 18g (90%) Cholesterol 240mg (80%) Sodium 952mg (40%) Potassium 653mg (19%) Fiber 7g (28%) Sugar 25g (50%) Vitamin A 1165IU (23%) Vitamin C 2.2mg (2%) Calcium 145mg (15%) Iron 8.3mg (46%)

Nutrition Facts

Serving: 7loaves

Amount Per Serving

Calories 1050

% Daily Value*

Calories 1050kcal 53%
Carbohydrates 169g 56%
Protein 22g 44%
Fat 32g 49%
Saturated Fat 18g 90%
Cholesterol 240mg 80%
Sodium 952mg 40%
Potassium 653mg 14%
Fiber 7g 28%
Sugar 25g 50%
Vitamin A 1165IU 23%
Vitamin C 2.2mg 2%
Calcium 145mg 15%
Iron 8.3mg 46%

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