This Ukrainian Babka recipe is the perfect Easter bread! Using a bread machine simplifies this traditional Ukrainian Easter Babka, making less work for you!
As a kid, Easter was an occasion second only to Halloween, summoning the kind of unadulterated delight that can only come from hunting your own living room for hordes of chocolate. Yet it was the bread that I really looked forward to...This tender, slightly sweet, light, buttery, cakelike Ukrainian Babka Easter Bread.
However, I have preserved all that is wonderful about this Traditional Ukrainian Babka recipe, but made it easier by mixing the dough in your bread maker. This Easter Bread Machine Babka recipe is popular around Easter, of course, but it is welcome at any celebration! It pairs perfectly with so many Easter recipes, but especially these Ukrainian Easter recipes.
🍒Reader Review
"Hi! I have cooked this bread in my machine several times, and my Polish mother-in-law approved! It seems to be just fine on the regular basic bread with a medium crust cycle on my old West Bend!
Thank you for sharing this recipe!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🍞Why bread is important to Ukrainians
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪 Step-by-Step: Making Ukrainian Easter Babka in Your Bread Machine
- Pro Tips for Perfect Ukrainian Babka (in the bread machine)
- 🍽Equipment
- 🌡️Storage
- ❔Recipe FAQ's
- More Ukrainian Recipes
- 📋 Ukrainian Babka Recipe (Bread Machine)
If you love Ukrainian Easter bread, be sure to check out my Bread Machine Easter Paska bread, as well as my Ukrainian Easter Dove Tutorial !
Although bread is not typically the type of fare that kids yearn for, this bread was different. It was Ukrainian Easter Babka bread after all, and it was an Easter tradition.
So, in order to trump Easter chocolate, this was indeed, a special bread. You know, the kind of special that only comes once a year? The kind of special that infiltrates every fervent food thought in anticipation of the annual event it's served at?
It was this Ukrainian Easter bread, bread that sent me reeling with the kind of gastronomical gratification only that breed of special food is capable of evoking. Then luring me back to the table, sawing off hunk after glorious flaky hunk, heaping with slabs of semi-solid butter, barely clinging to its delicate crumbs; the Easter chocolate riding shot-gun….for now.
And after the celebration had finally ceased, ballooning above the belt, yet sated for another year, only then would I turn back to my Easter chocolate for consolation.
🍞Why bread is important to Ukrainians
Bread is a big deal!
To Ukrainians, bread is kind of a big deal. In fact, Ukrainians regard bread as one of the holiest of foods. Not only is Ukrainian Easter bread brought to church on Easter Sunday as an offering, but it is also used to greet honored guests at home.
Ukrainians celebrate almost every holiday and special occasion (like weddings and anniversaries) with bread. And if you ever have the honor of attending a traditional Ukrainian wedding, you will marvel at the towers of elaborately decorated breads.
🥘 Ingredient Notes
For this Ukrainian Easter Babka recipe, you'll need:
- Butter. I use unsalted butter so I can control the salt in my recipes. Salt content varies by brand in salted butter.
- Powdered milk. I use powdered skim milk.
- Orange juice and orange zest. I use freshly squeezed orange juice since I need the zest of an orange anyway.
- All-purpose flour. Canadian all-purpose flour works well due to its higher protein content. If using flour with less than 9 grams of protein/9%, consider using bread flour (11g/11% ) for better structure. Lower protein levels can result in less volume and a tighter crumb
- Bread machine yeast. Make sure you are using yeast for the bread machine and that it has not expired!
- Raisins. You can use any type of raisin, but you don't have to use raisins if you don't like them.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Raisins - You can use any type of raisins (regular, sultana, or golden raisins work best). However, not everyone is a fan, so skip them if you prefer.
- Gluten-free option: Replace all-purpose flour with 3 and ⅔ cups rice flour
- Orange flavor - you can use fresh lemon juice and lemon zest instead (although I highly recommend the orange flavor)!
I carry on the tradition and make this traditional Ukrainian bread for my family now. However, unlike those who seek solace in the art of making homemade bread, I preferred it when my Baba made Babka for me.
Although I love to bake, I can do without the hard labor of breadmaking. I have weak wrists – really, it’s true! But I love this traditional Easter bread and that's why I make Bread Machine Babka.
🔪 Step-by-Step: Making Ukrainian Easter Babka in Your Bread Machine
- Step 1: In a large bowl, beat the egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, vanilla extract, and 1 cup of warm water, minus 1 tbsp. *water should be lukewarm
- Step 2: Pour into the loaf pan. *If your loaf pan is removable, take it out to avoid a mess and spilling inside your bread machine.
- Step 3: Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid. Then put the bread pan back in the bread machine.
- Step 4: Set the bread machine on the dough cycle. When the ‘add fruit/ingredients’ signal goes off, add raisins. *If you don't have a signal, add the raisins after the 2nd knead. Or skip the raisins if you prefer.
- Step 5: Meanwhile, prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by generously greasing them with shortening.
- Step 6: When the dough cycle is complete, remove bread dough from bread machine. Divide dough into 3 balls. Place balls into 3 juice tins and let dough rise until double in bulk (in warm spot). (about 45 mins- 1 hour).
- Step 7: Beat egg whites until foamy.
- Step 8: When the dough has doubled in bulk, using a pastry brush, brush the tops of the bread dough with egg white (you likely won't use it all). Baking time: Bake in preheated oven on low rack (oven temperature should be 375 degrees F (190 degrees C) ) for 20 – 25 minutes or until golden brown on top *If tops of loaves are browning too fast, cover with aluminum foil
- Step 9: Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped. Another way: use a thermometer to assess the doneness of bread, freeform loaves, and soft rolls. A temperature of 180-190°F (82-88° C) at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related! Remove baked loaves from oven and place cans onto pillows covered with tea towels.
- Step 10: Cool for about 5 minutes and gently remove from tins. *I use a half spatula to gently loosen them. If you've greased the tins well enough, they should slide right out. Place back on tea towels and gently rotate them once after about 10 minutes. This ensures they cool without getting dented or squished. Once cooled, slice loaves into rounds with a bread knife or sharp knife, then serve with butter if desired.
Pro Tips for Perfect Ukrainian Babka (in the bread machine)
- Room Temperature Ingredients – Ensure all wet ingredients (butter, eggs, and orange juice) are at room temperature for even mixing and better yeast activation.
- Flour Matters – Canadian all-purpose flour works well due to its higher protein content. If using flour with less than 9 grams of protein, consider using bread flour (11%). Lower protein levels can result in less volume and a tighter crumb.
- Proper Yeast Placement – Always place the yeast in a small crater on top of the flour (not touching any liquid) to prevent premature activation before the mixing cycle begins.
- Use the Right Tins – If you can't find tomato juice tins, use 9X5x2 loaf tins. You will only need 2, and you'll likely need to bake it a little longer.
- Controlled Warm Environment for Rising – If your kitchen is cool, let the dough rise in a slightly warm oven (turned off, with the light on) for consistent proofing.
- Prevent Overbrowning – If the tops brown too quickly, loosely tent the loaves with aluminum foil for the remainder of the bake time.
- Doneness Check – Instead of just knocking on the bottom, use an instant-read thermometer for precision. The internal temperature should be 180- 190°F (82-88°C).
- Cool on Pillows for Shape – To prevent collapsing and dents, cool the babka on pillows covered with clean tea towels, gently rotating them every 10 minutes to maintain a round shape.
🍽Equipment
You don't need an electric hand mixer or stand mixer, but you will need a bread machine to make the dough for this sweet bread. You will also need a bread knife *See photo recommendation and links in recipe card.
What type of cans to use for Easter Babka:
I use tomato juice tins (about 1 litre - about 32-oz cans), as it has become increasingly difficult to find coffee tins that work (most are made out of a plastic-type material or coated in plastic) now. *Just make sure you use something that is not coated (which usually looks white or light grey inside)
🌡️Storage
Store Babka Easter Bread at room temperature for up to 5 days in an airtight container (or Ziplock freezer bag)
❔Recipe FAQ's
YES! This bread machine Babka freezes really well. The best way to prep it for freezing is to wrap it in plastic wrap (I use Glad Press n' Seal wrap) and place it in a Ziplock freezer bag. It will last for at least 3 months in your freezer.
Yes! If you don’t have a bread maker, you can mix and knead the dough by hand or with a stand mixer using a dough hook. Let it rise in a warm place until doubled, then punch it down and let it rise again until doubled. You will also need to use traditional yeast, not bread machine yeast. Bake as directed.
The babka is done when it’s golden brown on top and sounds hollow when tapped. You can also check with an instant thermometer—it should reach an internal temperature of 180-190°F (82-88°C).
Yes! If you prefer a different glaze, you can use a simple powdered sugar glaze, honey, or even an egg wash before baking for a shiny crust. If you plan to do a powdered sugar or honey glaze, put them on AFTER the bread is baked.
Making babka bread with a bread machine is so much easier, and it tastes the same as traditional babka. So, if you're looking for an Easter Babka recipe for your Easter celebrations, you'll love this Bread Machine Ukrainian Babka!
More Ukrainian Recipes
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📋 Ukrainian Babka Recipe (Bread Machine)
Equipment
- 3 large tomato juice (48 oz /1.36 L) or 5- 500 g/l lb coffee tins
Ingredients
- 1 egg
- 3 egg yolks
- 4 tablespoon melted butter
- 3 tablespoon white granulated sugar
- 3 tablespoon powdered milk
- ½ teaspoon salt
- 2 tablespoon orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup water (*minus 1 tbsp)
- 3 ¾ cup flour * I use all-purpose flour -9% protein
- 1 teaspoon bread maker yeast
- 1 cup raisins
- 3 egg whites
- ¼ cup shortening * I use vegetable shortening but you could use lard.
Instructions
- In a large bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, vanilla extract and 1 cup of warm water, minus 1 tbsp. *water should be lukewarm1 egg, 3 egg yolks, 4 tablespoon melted butter, 3 tablespoon white granulated sugar, 3 tablespoon powdered milk, 2 tablespoon orange juice, 1 tablespoon grated orange zest, 1 teaspoon vanilla extract, 1 cup water (*minus 1 tbsp), ½ teaspoon salt
- Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid
- Set bread machine on dough cycle. When ‘add fruit/ingredients’ signal goes off, add raisins. *If you don't have a signal, add the raisins after the 2nd knead. Or skip the raisins, if you prefer.1 cup raisins
- Meanwhile, prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by greasing generously with shortening.¼ cup shortening
- When dough cycle is complete, remove bread dough from bread machine. divide dough into 3 balls. Place balls into 3 juice tins and let dough rise until double in bulk (in warm spot). (about 45 mins- 1 hour).
- Beat egg whites until foamy.3 egg whites
- When dough has doubled in bulk, brush the tops of the loaves with egg whites.
- Baking time: Bake in preheated oven on low rack (oven temperature should be 375 degrees F (190 degrees C) ) for 20 – 25 minutes or until golden brown on top *If the tops of the loaves are browning too fast, cover with aluminum foil
- Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped.The best way: use a thermometer to assess the doneness of breads, freeform loaves, and soft rolls. A temperature of 180- 190°F (82-88°C) at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related!
- Remove baked loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.
- Slice cooled loaves in rounds with a bread knife or sharp knife, then serve with butter, if desired.
Notes
-
- Room Temperature Ingredients – Ensure all wet ingredients (butter, eggs, and orange juice) are at room temperature for even mixing and better yeast activation.
-
- Flour Matters – Canadian all-purpose flour works well due to its higher protein content. If using flour with less than 9 grams of protein, consider using bread flour (11%) for better structure. Lower protein levels can result in less volume and a tighter crumb.
-
- Proper Yeast Placement – Always place the yeast in a small crater on top of the flour (not touching any liquid) to prevent premature activation before the mixing cycle begins.
-
- Use the Right Tins – If you can't find tomato juice tins, use 9X5x2 loaf tins. You will only need 2, and you'll likely need to bake it a little longer.
-
- Controlled Warm Environment for Rising – If your kitchen is cool, let the dough rise in a slightly warm oven (turned off, with the light on) for consistent proofing.
-
- Prevent Overbrowning – If the tops brown too quickly, loosely tent the loaves with aluminum foil for the remainder of the bake time.
-
- Doneness Check – Instead of just knocking on the bottom, use an instant-read thermometer for precision. The internal temperature should be 180- 190°F (82-88°C).
- Cool on Pillows for Shape – To prevent collapsing and dents, cool the babka on pillows covered with clean tea towels, gently rotating them every 10 minutes to maintain a round shape.
Lisa
What measurements do you use if using milk instead of powdered milk. Would you eliminate the water then?
Terri Gilson
Hi Lisa,
You could try it, but I haven't made it with regular milk. However, here's what I would do (according to substitution guidelines): cut the water completely out and use 3/4 cup milk. Be sure to add that first, as you would the water. Please come back and tell me how it turned out! Good luck and Happy Easter!
Terri
Leona
Hi Terri, Beautiful Babkas. How do you get your tops to stay so rounded. Mine kind of pop over to one side.
Terri Gilson
Thank you, Leona!
Are you using this recipe? Are you putting the bread on the lower oven rack (it can rise too quickly if it's on a higher oven rack) I only use a 1 lb loaf recipe between 3 large (48 oz) tins. I think you may be either putting too much dough in each tin, your tins aren't large enough or you let it rise too much before baking (it should only be double the size). Those are possible scenarios to investigate. Good luck!
PS: I need to add some process shots to this post! 🙂
Happy Easter!
Terri
Carla
Hi, I want to try this recipe but do not have any tins to bake it in. Do you think I could use my cast iron dutch oven and make one big loaf or use loaf pans?
Terri Gilson
Hi Carla,
I would use loaf pans before I'd use a dutch oven. The bread is pretty delicate. Is there any way you can just buy some tomato juice, put the juice in something else and use that tin? It works much better in a cylindrical vessel.
Enjoy!
Terri
Judy
Turned out great! Instead of using orange jest I used turmeric for colouring.
Terri Gilson
So glad it turned out great for you!
Joanne Brennan
Delicious... the nuns at my hometown Polish church would make babka and have tried so many recipes to replicate it. Yours is just about perfect..
Thank you!
Can a loaf be frozen?
Terri Gilson
Hi Joanne: I'm sooo glad to hear this! Yes, I freeze them all the time. The best way is to wrap it in Glad press n' seal then put that in a ziploc freezer bag.
Happy Easter!
Terri
Darcy
Hi. I make Babkas and sell them. This recipe is #1. I have made over 50 Babkas using this recipe and everyone loves it. Thank you for posting. My next project to try is fancy Paska. I wish I knew how to attach pictures on here; I would have posted a few.
Terri Gilson
Glad to hear that, Darcy! Thanks for sharing your success with the recipe!
Irina
Thank you for this recipe! I will try first time.
1 cup for flour is how many oz?
Terri Gilson
Hi Irina: A cup would be 4.5 oz weight for flour. Enjoy!
Alayna
Is this 8 loaves ?
Terri Gilson
No, it's 3 loaves - see directions (grease 3 tins). 8 servings approx, depending on how much you have. Happy Easter!
Georgette
Hi looks good can’t you cook it in the machine as one big loaf thanks georgette
Terri Gilson
Hi Georgette: thanks? No, I don’t think cooking it in the machine would work due to the rising time required between preparing the dough and baking.
Samantha
Hi! I have cooked this bread in my machine several times and my Polish Mother in law approved! It seems to be just fine on the regular basic bread with a medium crust cycle on my old West Bend!
Thank you for sharing this recipe!
Terri Gilson
That's great, Samantha! That is high approval 🙂
Sean@Diversivore
There's something very charming about the way that these form so perfectly to the shape of the tomato juice cans. I don't know what it is exactly, but it somehow makes the loaves look so exact and rustic at the same time. I kinda dig it. And I TOTALLY want a slice. You're definitely making me hanker for some good Ukrainian eats (a part of my Alberta upbringing, if not my actual heritage... lol).
Terri Gilson
Thanks, Sean! If you have never tried this bread, it's definitely worth giving it a go!