UKRAINIAN COUNTRY BABKA
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Provided by Olga D
Categories Bread Yeast Bread Recipes Egg
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317 calories, Carbohydrate 34 g, Cholesterol 135.3 mg, Fat 18.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 10.8 g, Sodium 347.9 mg, Sugar 18.6 g
POLISH BABKA WITH OPTIONAL CHEESE FILLING
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
- Cream butter and sugar in a large mixing bowl.
- In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
- Add yeast and water, lemon rind, cinnamon and cardamom.
- Add flour alternately with milk and beat well to make a smooth batter.
- Add raisins and knead by hand until batter leaves the fingers.
- Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
- Optional:.
- Mix cheese filling ingredients together.
- Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6
UKRAINIAN COUNTRY BABKA
A successful babka--rich, tender, fine textured, spongy, and very light--is a great triumph of a Ukrainian homemaker.
Provided by Olha7397
Categories European
Time 1h15m
Yield 2 babka's
Number Of Ingredients 12
Steps:
- Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand until softened.
- FOR THE SPONGE: Combine dissolved yeast with the lukewarm milk and 1 cup of flour.
- Beat well, cover, and allow the sponge to rise in a warm place until light and bubbly.
- Beat the eggs with the salt, add the sugar gradually, and continue beating.
- Beat in the butter and lemon rind.
- Combine this mixture with the sponge.
- Stir in the flour and KNEAD IN THE BOWL for about 10 minutes.
- This dough should be slightly thicker than for the usual babka mixture.
- Knead in the raisins.
- Cover and let rise in a warm place until double in bulk.
- Punch down, knead a few times, and let it rise again.
- Butter tall, round baking pans (or coffee cans) with soft butter sprinkling them lightly with fine bread crumbs and fill them ONE-THIRD FULL.
- I like to use greased parchment paper on the bottom and sides of pan.
- For this recipe you will need about 2 or 3 large coffee cans.
- If you are going to use smaller cans, you will need more of them and use your judgment to how many you will need.
- Adjust baking time for the smaller cans.
- Cover and let rise in a warm place until the dough reaches the brim of the pan.
- Brush the loaves with a beaten egg diluted with 2 Tablespoons of milk or water.
- Bake in a moderately hot oven (400 degrees F) for about 15 minutes, then lower the temperature to 350 degrees F.
- ,and continue baking for 40 minutes longer, or until done.
- Avoid browning the top too deeply.
- If necessary, cover with aluminum foil.
- Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes.
- Tip each loaf very gently from the pan onto a cloth-covered pillow.
- Do not cool the loaves on a hard surface.
- This is extremely important.
- Careless handling of the baked babka may cause it to fall or settle.
- As the loaves are cooling, change their position very gently a few times to prevent settling.
- If desired, the cooled loaves may be iced or glazed and decorated with bakers' confetti.
- This is the custom in the old country.
- Babka is always sliced in rounds across the loaf.
- The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying.
- BABKA WITH PUMPKIN: This is a very old recipe, but it is worth preserving.
- Mashed pumpkin imparts a mellow, yellow color to babka and keeps it fresh and soft for days.
- A fewer number of eggs is required when pumpkin is used.
- Follow the preceding recipe for Country Babka.
- Add 1/2 to 2/3 cup of cooked, mashed pumpkin, 2 teaspoons vanilla, and 1/2 cup of orange juice and about 4 eggs.
- Add enough flour to give a soft dough.
UKRAINIAN COUNTRY BABKA
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Provided by Allrecipes Member
Categories Egg Bread
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317 calories, Carbohydrate 34 g, Cholesterol 135.3 mg, Fat 18.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 10.8 g, Sodium 347.9 mg, Sugar 18.6 g
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