Ukrainian Easter Babka Recipe

Babka is a rich yeast-raised cake bread traditionally served at Easter (though often baked at any time of year). It is one of the most distinguished Ukrainian breads. A successful Babka – rich, tender, fine textured, spongy and very light – is a great triumph of a Ukrainian homemaker. Our recipe has its basis from Savella Stechishin’s Traditional Easter Babka 1 recipe in her book Traditional Ukrainian Cookery.

This recipe makes four (4) babka’s using the Babka Pan. You can reduce the recipe to half or double it. It is recommended that only four bake in the oven at one time, so if doubling, you will need to use a second oven.

The first step is to make a “sponge” from a base of hot milk and flour paste. This is made by boiling milk and adding flour. Once the temperature cools to an acceptable point for the yeast, the bubbly yeast is added, and the mixture rests in a warm place until light and bubbly.

While the sponge is resting, make the batter which will be added to the sponge. Beat the eggs and egg yolks together with the salt, vanilla extract and sugar until light and fluffy.

Mixing by hand, add the orange rind, lemon rind and start adding the flour. The amount of flour added is based on the feel of the dough, as protein levels (and thus absorption levels) differ with different brands of flour.

Kneading the dough is done by hand, using a motion of up-and-over. This is essential to develop its elasticity. If raisins are used, they should be added after the dough is kneaded.

When finished kneading, cover the dough with a cloth and let it rise in a warm place until double in bulk. Once risen, punch down the dough, knead it a few times, and let it rise again. This second rise may be omitted if desired. Opinions of this matter differ and experienced cooks claim the second rising gives a superior product.

When the dough is ready, divide it into four equal parts. It’s best to measure by weight to equal portions, or you risk some being too large and some too small. Mold each portion of dough by hand into a ball. I prefer to form the ball like pizza dough where you roll the outer edgers down and under. When I experimented with rolling the dough like bread (French boule), the tops were not as round.

Place each ball into a prepared Babka Pan (greased with Crisco shortening or unrefined coconut oil). The dough should fill 1/3 of the pan. Cover the pans with a cloth and let rise in a warm place.

Once the dough has risen in the pans, brush with egg wash and bake.

Let the babkas cool in the pans for 5-10 minutes and then transfer to a “bed” to fully cool. This “bed” is made of pillows covered with towels. Rotate the babkas continuously as they cool so they don’t dent.

If baking in advance, freeze the babkas individually in a plastic bag once fully cooled.