Babka Recipe

Craving a delightful Easter Babka but short on time? This simplified recipe delivers a deliciously dense, cake-like Babka without the fuss! Perfect for bakers of all levels, this quicker version retains the rich, sweet flavor you love, featuring a luscious streusel topping for extra indulgence. Skip the bread machine and enjoy this easier Easter treat.

Prep Time 30 mins

Cook Time 135 mins

Calories 403.8 kcal

Protein 20g

Rating Be the first

272

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Babka

1 cup + 1 teaspoon granulated sugar, 1/2 cup powdered sugar
1 cup (2 sticks) unsalted butter
1/2 cup + 1 tablespoon milk
Not used
4 cups all-purpose flour
1 teaspoon salt
2 large eggs
Orange Rind
Lemon Rind
Almonds
Raisins
1 tablespoon breadcrumbs
1/2 cup warm water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

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How to Make Babka

Scald 1 cup of milk and pour over 1/2 cup granulated sugar and 1/2 cup (1 stick) unsalted butter. Let cool to lukewarm.
In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup of the lukewarm milk mixture. Add the yeast mixture to the remaining milk mixture. Add 2 1/2 cups all-purpose flour and beat well with a wooden spoon or electric mixer until smooth.
In a separate bowl, whisk together 2 large eggs and 1/2 teaspoon salt until light and fluffy.
Gently add the egg mixture to the flour mixture and mix until just combined.
Add 1 teaspoon vanilla extract, 1/4 cup melted unsalted butter, and the remaining 1 cup all-purpose flour. Knead for 15 minutes, either by hand or with a stand mixer fitted with a dough hook. The dough should be slightly sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a log. Place in a well-greased 9x5 inch loaf pan, or a Bundt pan (depending on preference).
Sprinkle with your favorite streusel topping (recipe below).
Bake at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.