Paska-Babka Recipe

Name: Paska-Babka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. warm water; 1 (2 oz.) cake yeast or 2 pkg. dry yeast; 1/2 c. flour; 1 Tbsp. sugar; 4 eggs, whipped a little; 1 c. sugar; 2 c. warm milk; 1 stick salted butter, melted; 1/4 c. oil; 8 c. flour; grated lemon peel or vanilla extract

Servings: persons

1 c. warm water
1 (2 oz.) cake yeast or 2 pkg. dry yeast
1/2 c. flour
1 Tbsp. sugar
4 eggs, whipped a little
1 c. sugar
2 c. warm milk
1 stick salted butter, melted
1/4 c. oil
8 c. flour
grated lemon peel or vanilla extract

1
Mix the first 4 ingredients together and let stand while preparing other ingredients.
2
In a large bowl, mix eggs and sugar. Add melted butter, oil, milk and the yeast mixture.
3
Add flour gradually and mix either by hand or mixer with dough hook.
4
Put dough into a larger greased container, cover with dish towel and let it rise in warm, draftfree area until double in size.
5
Then, grease pans with Crisco and gently put the dough in about 1/3 high. Pat evenly and let rise again.
6
When almost full, baste with slightly beaten egg.
7
Bake at 350u00b0 for about 20 minutes, then lower temperature to 325u00b0 for another 30 minutes or until nice and golden.
8
Bake in coffee cans; do not use wide round pans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 c. warm water, 1 (2 oz.) cake yeast or 2 pkg. dry yeast, 1/2 c. flour, 1 Tbsp. sugar, and more.

Yes, Paska-Babka falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paska-Babka

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