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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Osiname Grace
[email protected]I'm allergic to poppy seeds, so I can't eat this babka.
Issah Muniru
[email protected]This babka is a bit too expensive for me.
Ubaid Ladla
[email protected]I'm not a big fan of babka, but this one looks pretty good.
Dev Saha
[email protected]I'm not sure about this babka. It looks a little too sweet for my taste.
Portia Motaung
[email protected]This babka sounds delicious! I'm going to have to try it soon.
Keely Santos
[email protected]I'm definitely going to make this babka for my next party.
Colton Vick
[email protected]This babka looks amazing! I can't wait to try it.
laridis sba
[email protected]I followed the recipe exactly, but my babka didn't turn out as good as I hoped. The bread was a little dry, and the filling was too runny.
amine monki
[email protected]This babka was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
gilbert Jepsen
[email protected]This is the best babka recipe I've ever tried. The bread is so light and fluffy, and the filling is perfectly sweet and savory.
Khan Kahn Baba Afghan
[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.
Davien Garcia
[email protected]This babka was a hit at my last dinner party! Everyone loved the sweet and savory flavors, and the bread was so soft and fluffy.