Easter Babka Recipe

Name: Easter Babka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 3 cups flour; 1/4 cup lukewarm milk; 2 compressed yeast cakes (or 2 pkgs. dried); 1/2 cup sugar; 1 tablespoon sugar; 2 teaspoons salt; 15 egg yolks; 1 teaspoon vanilla; 1/4 teaspoon almond extract; 1 cup chopped almonds; 1/3 cup chopped citron; 1/3 cup chopped orange rind; 1/3 cup chopped lemon rind; 1/2 cup melted butter; breadcrumbs; Lucre; 1 cup confectioners' sugar; 1 tablespoon rum or 1 tablespoon lemon juice; 1 tablespoon water

Servings: persons

1 cup milk
3 cups flour
1/4 cup lukewarm milk
2 compressed yeast cakes (or 2 pkgs. dried)
1/2 cup sugar
1 tablespoon sugar
2 teaspoons salt
15 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup chopped almonds
1/3 cup chopped citron
1/3 cup chopped orange rind
1/3 cup chopped lemon rind
1/2 cup melted butter
breadcrumbs
Lucre
1 cup confectioners' sugar
1 tablespoon rum or 1 tablespoon lemon juice
1 tablespoon water

1
Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
2
Cool.
3
Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
4
Add to the cooled flour mixture and beat well.
5
Let rise until double in bulk (30 minutes).
6
Add salt to eggs yolks and beat until thick and lemon colored.
7
Add sugar, vanilla and almond extract and continue to beat.
8
Add to sponge (flour-yeast mixture), add remaining flower.
9
Knead for ten minutes.
10
Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
11
Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes).
12
Punch down and let rise again (60 minutes).
13
Punch down.
14
Butter a fluted tube pan and sprinkle with bread crumbs.
15
Fill with dough to cover 1/3 of the pan.
16
Let rise 1 hour* and bake at 350u00b0F for 50 minutes.
17
Cool and decorate with lucre.
18
Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
19
Note- rising times are approximate.
20
Keep dough covered in a warm place free from drafts.

1647

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup milk, 3 cups flour, 1/4 cup lukewarm milk, 2 compressed yeast cakes (or 2 pkgs. dried), and more.

Yes, Easter Babka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easter Babka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions