Easter Babka
Celebrate spring with the irresistible charm of homemade Easter Babka, a sweet, yeast-risen bread adored for its tender crumb and subtle richness. This traditional holiday treat combines simple pantry staples like all-purpose flour, milk, and eggs with the buttery sweetness of granulated sugar and a fragrant hint of vanilla. For a citrusy twist, optional orange zest infuses the dough with a zesty brightness, while golden raisins provide chewy bursts of natural sweetness. Perfectly baked in a bundt or loaf pan, this babka rises to a golden brown, and a dusting of powdered sugar makes for an elegant finishing touch. Whether it’s the centerpiece of your Easter table or a delightful companion to your morning coffee, this holiday bread is sure to impress with its soft texture and timeless flavor.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Dry yeast
- 0.5 cup Granulated sugar
- 1 cup Whole milk
- 1 stick Unsalted butter (softened)
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest (optional)
- 0.5 cup Golden raisins (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Warm the milk slightly; it should be lukewarm, not hot (about 110°F). Dissolve the yeast and 1 tablespoon of the sugar into the warm milk. Let sit for 10 minutes, or until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well.
Add the yeast mixture, softened butter, eggs, vanilla extract, and orange zest to the dry ingredients. Begin mixing, starting slowly, then kneading either by hand or with the dough hook of a stand mixer for about 8-10 minutes until the dough is smooth and elastic.
If using golden raisins, fold them into the dough during the last minute of kneading.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
Grease a bundt pan or a loaf pan. Punch down the dough and shape it as desired, either into a long coil for layering into the bundt pan or as a single loaf for the loaf pan.
Cover the shaped dough once again with a towel and allow it to rise until it puffs up, about 30-40 minutes.
Preheat your oven to 350°F (175°C). Once fully risen, bake the babka for 40-50 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the babka from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dust the cooled babka with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 562.5 g | 205% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 186.9 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 521 mg | 40% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
