UKRAINIAN EASTER BABKA
Ukrainian babka is a favorite slightly sweet yeast bread usually served at Easter. Learn how to make it easily with this traditional recipe.
Provided by Barbara Rolek
Categories Bread
Time 1h20m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- Scald the milk and cool it to 110 F.
- Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
- In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
- Transfer the yeast mixture to the milk-flour paste, mixing well.
- Cover with plastic wrap and let rise until light and bubbly.
- Gather the ingredients.
- In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
- Add 1 cup sugar and continue beating until light.
- Beat in the butter, vanilla, and lemon zest .
- Add the sponge to this mixture and mix well.
- Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
- Knead in the optional raisins.
- Cover with greased plastic wrap and let rise until doubled.
- Punch down dough, knead a few times, and let it rise again.
- Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
- Cover with greased plastic wrap and let rise until tripled.
- Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
- Heat oven to 375 F.
- Bake babkas 10 minutes.
- Then lower temperature to 325 F and bake 30 minutes.
- Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
- Remove from the oven and let stand in the pan for 10 minutes.
- Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
- If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
- Serve and enjoy!
Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 130 mg, Sugar 6 g, Fat 7 g, ServingSize 3 babkas (36 servings), UnsaturatedFat 0 g
UKRAINIAN COUNTRY BABKA
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Provided by Olga D
Categories Bread Yeast Bread Recipes Egg
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
- In a large bowl, beat the eggs, salt and 1 cup white 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.
- Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
- Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). 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 aluminum foil. Remove baked loaves from the pans and cool on a wire rack.
Nutrition Facts : Calories 317 calories, Carbohydrate 34 g, Cholesterol 135.3 mg, Fat 18.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 10.8 g, Sodium 347.9 mg, Sugar 18.6 g
BASIC BABKA
This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.
Provided by Nicholio
Categories Bread Yeast Bread Recipes Egg
Time 4h25m
Yield 24
Number Of Ingredients 15
Steps:
- Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
- Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
- Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
- Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
- Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
- Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
- With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
- Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
- Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
- Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
- Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 34.7 g, Cholesterol 54 mg, Fat 20 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 158.1 mg, Sugar 14.2 g
UKRAINIAN COUNTRY BABKA
A successful babka--rich, tender, fine textured, spongy, and very light--is a great triumph of a Ukrainian homemaker.
Provided by Olha7397
Categories European
Time 1h15m
Yield 2 babka's
Number Of Ingredients 12
Steps:
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
- FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
- Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
- Beat the eggs with the salt, add the sugar gradually, and continue beating.
- Beat in the butter and lemon rind.
- Combine this mixture with the sponge.
- Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
- This dough should be slightly thicker than for the usual babka mixture.
- Knead in the raisins.
- Cover and let rise in a warm place until double in bulk.
- Punch down, knead a few times, and let it rise again.
- Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
- I like to use greased parchment paper on the bottom and sides of pan.
- For this recipe you will need about 2 or 3 large coffee cans.
- If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
- Adjust baking time for the smaller cans.
- Cover and let rise in a warm place until the dough reaches the brim of the pan.
- Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
- Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
- ,and continue baking for 40 minutes longer, or until done.
- Avoid browning the top too deeply.
- If necessary, cover with aluminum foil.
- Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
- Tip each loaf very gently from the pan onto a cloth-covered pillow.
- Do not cool the loaves on a hard surface.
- This is extremely important.
- Careless handling of the baked babka may cause it to fall or settle.
- As the loaves are cooling, change their position very gently a few times to prevent settling.
- If desired, the cooled loaves may be iced or glazed and decorated with bakers' confetti.
- This is the custom in the old country.
- Babka is always sliced in rounds across the loaf.
- The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
- BABKA WITH PUMPKIN: This is a very old recipe, but it is worth preserving.
- Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
- A fewer number of eggs is required when pumpkin is used.
- Follow the preceding recipe for Country Babka.
- Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
- Add enough flour to give a soft dough.
CHEESE BABKA
Polish cheese babka like my grandmother served every Easter.
Provided by KRISTINALANGER
Categories Bread Yeast Bread Recipes Egg
Time 6h40m
Yield 12
Number Of Ingredients 17
Steps:
- Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
- Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
- Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).
- Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.
Nutrition Facts : Calories 512.7 calories, Carbohydrate 44 g, Cholesterol 133.9 mg, Fat 28.2 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 19 g, Sodium 768.6 mg, Sugar 10.9 g
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Ratings 15Category DessertsServings 20Estimated Reading Time 5 mins
- Preheat the oven to a 350°F. Line a large baking sheet (11×17) with a parchment paper and set aside (Make sure the baking sheet has an edge of approximately 1” to prevent the batter from running out). In a large bowl, beat 8 eggs, 1 cup granulated sugar and 1/2 tsp salt until light and fluffy (8-10 mins on high). In a small bowl, combine and stir 2 tsps baking soda and 2 tbsps white distilled vinegar – it will fizz up. Microwave 1 cup honey for about 30 seconds. Then, add the baking soda/vinegar mixture, honey and 16 oz sour cream to the batter. Beat on low for 30-40 seconds just until combined (do not over-beat it). Sift 2 1/2 cups all-purpose flour into the batter and with a mixer on low, beat just until the flour is combined. The batter will be runny and lose the fluffiness a bit, but make sure to not over-beat it otherwise the cake texture will turn out hard and won't be as fluffy.
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- Transfer the frosting to a piping bag with Wilton tip #199 attached. Pipe the frosting onto each square. Enjoy right away or refrigerate and keep enjoying for next 3-4 days!!
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Cuisine Ukrainian, Eastern European, Coal RegionEstimated Reading Time 6 mins
- Proof the yeast with the 1 teaspoon of sugar in the warm water. If yeast does not get "frothy", start with new yeast.
- Combine the scalded milk with the butter, sugar and salt. Stir. Allow butter to melt and liquid to get lukewarm (about 105F) to melt butter and then let stand till lukewarm.
- In a large bowl or bowl of stand mixer, beat the whole eggs with the yolks. Make sure milk mixture is around 105F to 110F; cool or warm as needed to achieve this temperature. Stir in yeast mixture. Add half the flour and beat 5 minutes with an electric mixer with the paddle attachment. You can do this by hand using a wooden spoon but it will take longer. Add the rest of the flour to make a very heavy batter which holds together but is too soft to knead. Continue beating well until smooth and elastic. Cover and let rise in a warm spot till double. This rise will take awhile, don't rush it.
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