Bread Machine Babka Ukrainian Easter Bread

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 Ukrainian Easter bread I really looked forward to

Although bread is not typically the type of fare that kids yearn for, this bread was different. It was Ukrainian Babka.

And like any other child, I longed for kid food; candy, cakes, cookies, mac & cheese, pizza and sugary cereals, all of which happened to be the very same foods my mother had declared a moratorium on.

Except at Halloween and Easter. These were shining days for us – the days of junk food freedom. Emancipated from the shackles of parental food domination, we completely went to town on the sweet stuff; scarfing down that waxy, second-rate chocolate at every opportunity. We ate chocolate for breakfast, dessert and every snack in between, until just one more chocolate egg made us cry ‘uncle’.

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?

Of course I am talking about Babka- that light, buttery, slightly sweet, delicate cake-like type of 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 it brought to church on Easter Sunday as an offering, it used to greet honoured 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.

I carry on the tradition and make this bread for my family now.  However, unlike those that seek solace in the art of making home-made bread, I preferred when my Baba made it for me.  Although I love to bake, I can do without the hard labor of bread making . I have weak wrists – really, it’s true! And that's why I make Bread Machine Babka. 

📖Variations

Raisins - 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

💭 Top tips

• What type of cans to use:  use tomato juice tins (about 1 litre),  as it has become increasingly difficult to find coffee tins (most are made out of a plastic-type material) now. Just make sure you use something that is not coated (this usually looks white inside)
• How to cool: Because the loaves are so delicate, when you remove them from the oven, cool slightly, gently remove from tins onto pillows covered with tea towels. * This ensures they cool without getting dented or squished.
• Freezing: This bread machine Babka freezes really well. The best way to prep it for freezing is to wrap it in a press n' seal wrap (I used Glad) or saran wrap and place it in a Ziplock freezer bag. It will last for at least 3 months in your freezer.
• Knowing when it's done:
• 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 190°F 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!

So allow me to introduce a bread machine Babka that is every bit as good as the traditional Ukrainian Babka version. Although the artisan bread maker may scoff at this method, I am not the type of person to take technological advances for granted, especially when it means less physical work for yours truly. And you still get your baking fix- the machine just does the unpleasant part for you!

If you don't have a bread maker, check out this great deals at Amazon!  (affiliate links)

Follow my Ukrainian Food Board on Pinterest

You may also like Bread Maker Paska!

And check out my Ukrainian Easter Dove Tutorial

And my Bread Machine Kolach

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5 from 2 votes

📋 Bread Machine Babka Recipe

This tender, cakelike babka, a sweet traditional Ukrainian Easter bread, is made in your bread machine!

Course Side Dish, Snack

Cuisine Ukrainian

Keyword babka, bread, bread machine, Ukrainian

Prep Time 1 hour 20 minutes

Cook Time 25 minutes

resting and rising 1 hour

Total Time 2 hours 45 minutes

Servings 18 servings

Calories 199kcal

Author Slightly altered from "Bread Machine Babka" , "From Baba with Love" cookbook, pg. 109

Cook ModePrevent your screen from going dark

Ingredients

• 1 egg
• 3 egg yolks
• 4 tbsp melted butter
• 3 tbsp sugar
• 3 tbsp powdered milk
• ½ tsp salt
• 2 tbsp orange juice
• 1 tbsp grated orange zest
• 1 tsp vanilla
• 1 cup water (*minus 1 tbsp)
• 3 ¾ cup all-purpose flour
• 1 tsp bread maker yeast
• 1 cup raisins washed
• 3 egg whites beaten
• 3 large tomato juice (48 oz /1.36 L) or 5- 500 g/l lb coffee tins
• ¼ cup shortening

Instructions

• In a small bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, and vanilla. Pour into the bread maker. Add 1 cup water, minus 1 tbsp.
• 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 and when ‘add fruit/ingredients’ signal goes off, add raisins.
• When dough cycle is complete (usually about 1 hours and 20 minutes in the bread maker), remove from bread machine.
• Prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins)  by greasing generously with shortening and divide dough into 3 balls. Place balls into 3 juice tins and let rise until double in bulk (in warm place). (about 45 mins- 1 hour)
• Beat egg whites until foamy and brush tops of loaves.
• Bake on low rack of oven on 375 degrees F for 20 – 25 minutes or until golden brown on top (if 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 190°F 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 loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.
• Slice in rounds and serve with butter, if desired.

Notes

*NOTE: This recipe is for a 1 lb bread maker

💭 Top tips

• What type of cans to use:  use tomato juice tins (about 1 litre),  as it has become increasingly difficult to find coffee tins (most are made out of a plastic-type material) now. Just make sure you use something that is not coated (this usually looks white inside)
• How to cool: Because the loaves are so delicate, when you remove them from the oven, cool slightly, gently remove from tins onto pillows covered with tea towels. * This ensures they cool without getting dented or squished.
• Freezing: This bread machine Babka freezes really well. The best way to prep it for freezing is to wrap it in a press n' seal wrap (I used Glad) or saran wrap and place it in a Ziplock freezer bag. It will last for at least 3 months in your freezer.
• Knowing when it's done:
  • Knowing when it's done:
  • 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 190°F 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!
   
  

Raisins - 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

*Loaves are very soft and require careful handling.

Nutrition Facts

📋 Bread Machine Babka Recipe

Amount Per Serving (1 slice)

Calories 199 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 50mg17%

Sodium 108mg5%

Potassium 137mg4%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 150IU3%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 108mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

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