Ukrainian Easter Babka
A classic, slightly sweet Ukrainian yeast bread, babka is a traditional Easter staple.
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Instructions
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Preheat the oven to 375 F.
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Scald the milk, then cool it to 110 F.
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In a medium bowl, combine 1/3 cup flour with the cooled scalded milk, beating until smooth; set aside.
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Dissolve 2 teaspoons sugar in lukewarm water, stir in yeast, then transfer this mixture to the milk-flour paste and mix well.
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Cover the sponge mixture and let it rise until light and bubbly.
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In a large bowl, beat egg yolks, whole eggs, and salt, then add 1 cup sugar and continue beating until light.
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Beat in butter, vanilla, and lemon zest.
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Add the risen sponge to this mixture, then incorporate 6 cups flour and knead for 7 minutes by machine or 10 minutes by hand.
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Knead in optional raisins.
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Cover the dough and let it rise until doubled, then punch down, knead a few times, and let it rise again.
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Grease three babka cylinders or food-grade coffee tins and fill each one-third full.
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Cover the filled pans and let the dough rise until tripled.
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Brush the tops with 1 large egg beaten with 2 tablespoons of milk or water.
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Bake babkas at 375 F for 10 minutes.
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Reduce oven temperature to 325 F and bake for 30 minutes.
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Further reduce the temperature to 275 F and bake for 15 to 20 minutes longer, covering tops with aluminum foil if they brown too quickly.
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Remove babkas from the oven and let them stand in their pans for 10 minutes.
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Turn loaves out of the pans onto a wire rack to cool completely, using a knife around the edges if necessary.
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Optionally, ice cooled loaves with a simple confectioners' sugar glaze.