Babka (Festive Bread)
Submitted by mikec1234
This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it’s a showstopper for holidays and special occasions.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
140 minBabka is the kind of bread that makes a whole kitchen smell like a celebration.
This version builds a rich, egg-heavy dough with plenty of butter and warm milk, folds in plump raisins, and lets it rise until pillowy and doubled in size.
Once it’s in the springform pan and puffed up for a second rise, the top gets brushed with egg white and dusted with a cinnamon-sugar-flour crumble that bakes into a crackly, sweet crust.
Slice it into warm wedges and watch it disappear before it even hits the table.
Kitchen Tips
- Make sure your water is between 105 and 115 degrees when dissolving the yeast. Too hot kills it, too cool won’t activate it.
- Let the dough rise in a warm, draft-free spot. Inside an oven with just the light on works well.
- Don’t skip the second rise in the pan. It’s what gives the babka its light, airy crumb instead of a dense, heavy loaf.
- Cool in the pan for a full 15 minutes before removing the springform sides. Rushing this step can collapse the bread.
Variations
- Replace raisins with dried cranberries or chopped dried apricots for a tangier twist.
- Swirl in a ribbon of chocolate-hazelnut spread before the second rise for a chocolate babka.
- Add a teaspoon of orange zest to the dough for a citrus-scented holiday version.
Ingredients
Directions
Serve warm. Heat the milk in a small saucepan until bubbles form around the edge.
Remove from the heat.
Cool until lukewarm.
Put the warm (105 degrees-115 degrees) water in a large bowl.
Sprinkle the yeast over.
Stir until dissolved.
Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first measure of flour.
Use an electric mixer at medium speed to beat until smooth and well blended.
Use a wooden spoon to stir in the second measure of flour.
Beat vigorously until the dough leaves the side of the bowl (about 2 minutes).
Mix in the raisins.
Cover with a towel.
Preheat the oven to 350℉ (180℃).
Let rise in a warm place until doubled in bulk (about 1 hour).
Grease and flour a (9 inch) springform pan.
Turn the dough into the prepared pan.
Cover with a towel.
Let rise in a warm (85 degrees F) place until the dough is about ½ inch from the pan (about 1 hour).
Prepare the topping: Beat the egg white with the water.
Brush the mixture over the top of the babka.
Mix the flour, sugar and cinnamon.
Sprinkle on top of the babka.
Bake until a cake tester inserted in the center comes out clean (about 60 minutes).
Cool in the pan on a wire rack for 15 minutes.
Remove the side and bottom of the springform pan.
Cut into wedges.
Serve warm.
Comments
There is no yeast in the recipe ingredients.
Thanks for your comment. It should be 1 tablespoon plus 1 teaspoon yeast, the recipe is updated. Enjoy :)