Where it comes from
Ukrainian babka rises from the same Easter baking tradition as paska, the festive enriched breads carried to church in spring to be blessed alongside eggs, salo and sausage. Where paska is a broad round loaf crowned with white glaze, babka is baked tall in a cylindrical tin, its cake-like crumb sweeter and richer, a centerpiece of the Easter basket in homes across Ukraine and the diaspora.
On the plate
The crumb is feathery and faintly cake-like, sweet with butter and warm with vanilla and orange. Plump raisins burst in soft pockets, and the tall golden crust gives just a little chew against the tender interior.
How it works
The high proportion of egg yolk, butter and sugar enriches and tenderizes the gluten, yielding a soft, cake-like crumb that still holds a tall structure. A tall narrow tin forces the dough upward, and a slow double rise builds the airy, dome-topped loaf.
Variations
Plain (raisin-free) babka, saffron-tinted dough, rum-soaked raisin version, almond or poppy-seed studded, glazed and sprinkled top
On the Palate
Ingredients
Serves 10
How it's made
8 steps · Show ↓40 min active · 180 min waiting
How it's made
8 steps · Show ↓- 110 min
Warm milk and dissolve yeast with a pinch of sugar, then let it foam to prove it is active.
- 210 min
Beat egg yolks with sugar until pale, then combine with the yeast, melted butter, vanilla and citrus zest.
- 310 min
Work in the flour and salt to a soft dough, then knead until smooth and elastic.
- 460 min
Mix in raisins, cover the dough and let it rise in a warm place until doubled.
- 510 min
Knock back, shape into a ball and drop into a tall, well-buttered cylindrical tin, filling it about a third.
- 660 min
Let the dough prove again until it climbs near the rim of the tin.
- 750 min
Bake in a moderate oven until tall, deep golden and a skewer comes out clean.
- 820 min
Cool, then dust with icing sugar or brush with a thin glaze before slicing.
