UKRAINIAN COUNTRY BABKA
Steps:
- In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes. In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume. Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C). Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.
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im rainbow Dashie
[email protected]Overall, I thought this babka was just okay. It wasn't as good as I was hoping it would be.
U Sein Han
[email protected]This recipe is missing some important steps. I had to look up another recipe to figure out how to finish it.
Mpadwa Martin
[email protected]My babka didn't turn out as golden brown as the picture. I think I might have baked it for too long.
Princess Black
[email protected]I had trouble getting the dough to rise. I think I might have used too much flour.
Fidelma Mulapi
[email protected]This babka was a little too sweet for my taste. I would reduce the amount of sugar next time.
Alex Bhatt
[email protected]I used a stand mixer to make the dough and it turned out great. It was so much easier than kneading it by hand.
kayden crabbe
[email protected]I'm allergic to poppy seeds, so I substituted them with chopped walnuts. It was still delicious!
Imran Harripersaud
[email protected]This babka is the perfect make-ahead breakfast or snack. It's also great for freezing.
Reed Spencer
[email protected]I made this babka for a bake sale and it was a huge success. Everyone loved it!
Karimu Omary
[email protected]This babka is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive-looking.
Thabani Madlala
[email protected]I followed the recipe exactly and my babka turned out perfectly. It was so delicious that I ate it all in one sitting.
Jawhar Jawhar
[email protected]This babka is so moist and fluffy. It's the best babka I've ever had.
baraka tarimo
[email protected]I love the combination of flavors in this babka. The poppy seed filling is a perfect complement to the sweet dough.
Rahul Ganglani
[email protected]This babka is the perfect dessert for any occasion. It's rich and decadent, but not too heavy.
Junior Fight Club
[email protected]I'm not a baker, but this babka was surprisingly easy to make. It turned out beautifully and tasted even better.
Idirs Bashe
[email protected]This was my first time making babka and it turned out great! The instructions were easy to follow and the babka was delicious.
Md Moniruzzaman Mintu Mulla
[email protected]I've made this babka several times now and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
Alauddin Bappy
[email protected]This babka was a hit at my dinner party! It was so moist and flavorful, and the filling was just the right amount of sweetness. I'll definitely be making this again.