Babka

Name: Babka
Cook time: 225 min
Total time: 225 min
Yield: 12 servings
Cuisine: Eastern European
Ingredients: 500g All-purpose Flour; 240ml Whole Milk, lukewarm; 7g Active Dry Yeast, 1 packet; 150g Granulated Sugar; 6 Egg Yolks; 1 large Egg; 150g Unsalted Butter, melted and cooled; 1/2 tsp Salt, fine; 2 tsp Vanilla Extract; 1 Lemon Zest; 100g Raisins, optional; soaked and drained; 1 tbsp Dark Rum, for soaking raisins; optional; 150g Powdered Sugar; 2 1/2 tbsp Lemon Juice, fresh; 1 1/2 tsp Water, hot; as needed to adjust consistency; Some Butter, soft, for greasing the pan

This babka is a tender, enriched yeast bread swirled with a buttery, rum-soaked raisin filling and finished with a bright lemon glaze. The dough is rich with egg yolks and butter, giving it a soft, brioche-like crumb, while the ribboned filling adds lovely chew and warmth. It's perfect sliced for breakfast or as an elegant dessert with coffee.

This babka is a tender, enriched yeast bread swirled with a buttery, rum-soaked raisin filling and finished with a bright lemon gl... Show more

Traditional Eastern European Recipe

Health Grade

E+ · Indulgent

Rating

4.8

Time

3 hrs30 min

Price

0,49 €

Calories

438 kcal

vegetarian

comfort food

holiday/special occasion

eastern european

Method

Grease the pan

Use the soft Butter to grease a standard loaf pan thoroughly, getting into the corners and up the sides. Set it aside so the babka will release cleanly after baking.

Mix the dough

In a large bowl, whisk together the Whole Milk, Active Dry Yeast, and about 1 tablespoon of the Granulated Sugar. Let it sit for 10 minutes until foamy, then whisk in the remaining sugar, Egg Yolks, Egg, melted and cooled Unsalted Butter, Salt, Vanilla Extract, and Lemon Zest. Stir in the All-purpose Flour until a shaggy dough forms, then knead it on a lightly floured counter for 8 to 10 minutes until smooth, soft, and elastic.

Let it rise

Shape the dough into a ball, place it in a clean bowl lightly dusted with flour, and cover it. Let it rise in a warm spot until doubled in size, about 60 minutes. If you're using the optional Raisins, cover them with the Dark Rum and let them soak while the dough rises.

Shape the babka

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, then drain the soaked raisins well, pat them dry, and scatter them over the dough. Roll the dough up tightly from the long side into a log, use a sharp knife to slice the log lengthwise, and twist the two strands around each other before tucking the ends into the prepared pan.

Proof again

Cover the shaped loaf loosely and let it rise until puffy and nearly filling the pan, about 45 minutes. During the last 15 minutes, preheat the oven to 350° F with a rack in the center.

Bake the babka

Bake for 40 minutes at 350° F, then check for a deep golden top and a center that feels set. If the loaf is browning too quickly, loosely tent it with foil for the last part of baking. The babka is done when it sounds hollow and a skewer comes out with only a few moist crumbs.

Whisk the glaze

While the babka cools, whisk the Powdered Sugar with the Lemon Juice, then add the Water a little at a time until you have a smooth, thick but pourable glaze. If it gets too thick, add a few more drops of hot water; if it gets too thin, whisk in a bit more powdered sugar.

Glaze and serve

Let the babka cool in the pan for 10 minutes, then lift it out and set it on a rack or board. Drizzle the glaze over the top so it seeps into the cracks and down the sides, then slice and serve warm or at room temperature.