Ukrainian Raisin Babka

    Ukrainian Raisin Babka

    (12)
    6saves
    3hr50min


    11 people made this

    About this recipe: This is a rich, yeasted sponge cake, which is traditionally served on Easter Sunday. The recipe may take a little while to make, but the results are really worth it.

    Ingredients
    Serves: 12 

    • 2 teaspoons caster sugar
    • 125ml lukewarm water
    • 2 (7g) sachets dried active baking yeast
    • 250ml milk, scalded and cooled
    • 125g plain flour
    • 6 eggs
    • 1 teaspoon salt
    • 200g caster sugar
    • 225g unsalted butter, melted
    • 2 tablespoons grated lemon zest
    • 750g bread flour
    • 150g raisins

    Method
    Prep:30min  ›  Cook:50min  ›  Extra time:2hr30min proofing  ›  Ready in:3hr50min 

    1. In a small bowl, combine 2 teaspoons sugar, 125ml water, yeast, milk and 125g 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 200g caster 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 small coffee tins with soft butter. Fill the prepared tins about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 200 C / Gas 6.
    4. Bake for 15 minutes in the preheated oven, then turn down the temperature to 180 C / Gas 4. 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 foil. Remove baked loaves from the tins and cool on a wire rack.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    10

    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+  -  13 Aug 2002  (Review from Allrecipes US | Canada)

    by
    9

    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 base). I cook it at the same temperature and same time. A Nice Touch! I brush egg whites on the top of the Babka after te first process of "baking for 15 minutes @400 Degrees"...AND after a while I do notice it turning brown, I then cover it w/foil. It has turned out perfect each time!~..2 LARGE/TALL Babkas every year (very moist!) for the past 3 years!  -  28 Dec 2007  (Review from Allrecipes US | Canada)

    by
    8

    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 can't wait to start baking them for Easter! I also made the dough in my bread machine then baked in the oven, 1/2 the recipe fit in my machine, and baked in a 2 lb can.  -  21 Mar 2007  (Review from Allrecipes US | Canada)

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