Ukrainian Babka Bread

Sylvia, one of our Carpathia team members, cracked open her cookbook to share this special recipe. Babka bread is traditionally made at Easter, but this tangy treat can be enjoyed year-round. The recipe yields 12-13 loaves of bread, perfect for freezing or giving as hostess gifts at holiday parties.

1/2 Cup Lukewarm Water
2 Packages Quick Rise Yeast
1 Tsp Sugar

1 1/4 Cups Sugar
5 Whole Eggs
10 Egg Yolks

1 Tbsp Salt
1 Orange (Juice & Zest)
2 Cups Scalded Milk
1 Cup Golden Raisins (optional)

1/2 lb Butter, Melted
7 Cups Flour

1 Cup Bread Crumbs
1 Egg (beat) with 1 Tbsp Water

1. Dissolve the 1 tsp of sugar in the lukewarm water, sprinkling yeast over it. Let the mixture stand for 10 minutes.



2. Beat the eggs and egg yolks, mixing in the 1 1/4 cups of sugar gradually. Add the salt, orange juice and zest, scalded milk, raisins, and yeast mixture.



3. Blend well, gradually mixing in the flour and the melted butter a little at a time. To make a soft dough, knead it until it no longer clings to your hands.



4. Cover the dough with a cloth and let rise in a warm place (an unheated oven with the light turned on works well) until it is double in bulk, about 30 minutes. Knead the dough and let rise again as before, for another 30 minutes.



5. Grease the inside of tall tin cans (such as old coffee or Crisco cans) and coat interior sides with bread crumbs. Divide dough and form into a ball that fills 1/3 of the container. Let rise in a warm place again until the dough almost reaches the top of the can.



6. Preheat the oven to 350 degrees Fahrenheit. Brush the bread with the 1 beaten egg and 1 Tbsp of water mixture. Bake for 25-30 minutes, then lower heat to 300 degrees and continue baking for another 15-25 minutes.



7. Gently remove the Babka bread from the container, being very careful while handling. Rest the bread on a soft, covered cushion or pillow. Rotate the position of the bread as it cools.