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When my Father, who was a commercial baker, died in 1983 he took his recipe for Ukrainian Easter Babka with him. After that it was easier to buy one at one of the many Ukrainian butcher shops on Manhattan's lower east side. This year, 2002, I found myself living in Northeast Tennessee with no hope of having a Babka until I found this recipe. Since the recipe makes 3 babkas, I kept one and gave the other two away to two different people at the Church I attend here. The vote is UNANIMOUS! This is truly a great Easter Babka recipe! Dad would be proud of it!
thank you, Thank You, THANK YOU!
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Instructions
Dissolve yeast and brown sugar in lukewarm water. Set aside. Beat the egg yolks and the whole eggs together until thick and lemony. Gradually add the sugar and continue beating until well blended. Stir in the milk, yeast mixture, grated orange zest, and salt. Gradually add enough flour to make a soft dough. Knead in bowl until smooth, then knead in the cooled, melted butter. When the butter is worked in, knead in the raisins, and continue kneading until dough no longer sticks to hands. Place in a buttered bowl, turning once, and cover with a towel. Let rise until doubled. Punch down and let it rise again.
Divide dough into three portions and shape into balls. Heavily grease three 2-pound coffee cans; fill each 1/3 full with balls of dough. Cover with a towel and let rise until doubled. Bake at 375°F for 10 minutes. Reduce heat to 300°F and bake for another 35 to 45 minutes. The bread may be covered with aluminum foil if it begins to brown too quickly. Remove from oven and let cool for 15 minutes before removing from tins.
Author's Comments
This is more off a stiff batter dough, knead in the bowl.
A powdered sugar icing tastes terrific on this BABKA.
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babka, Easter