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.