📋 Ukrainian Babka Recipe (Bread Machine)

Babka on a white plate, with Ukrainian Easter eggs. on a Ukrainian print tablecloth

5 from 5 votes

📋 Ukrainian Babka Recipe (Bread Machine)

Although this tender, cakelike Ukrainian Babka, a sweet traditional Ukrainian Easter bread recipe, is made easier by making it in your bread machine, I have preserved all that is wonderrfu! about this Traditional Ukrainian Babka recipe!

Course Side Dish, Snack

Cuisine Ukrainian

Keyword babka, bread, bread machine, Ukrainian

Special Diet Vegetarian

Prep Time 1 20

Cook Time 25

resting and rising 1

Total Time 2 45

Servings servings

Calories 199kcal

Author Terri Gilson

Equipment

bread machine
3 large tomato juice (48 oz /1.36 L) or 5- 500 g/l lb coffee tins
bread knife
instant read thermometer

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.

US Customary - Metric

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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 lukewarm
1 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

Pro Tips:

- 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.

Storage:

Store Babka Easter Bread at room temperature for up to 5 days in an airtight container (or Ziplock freezer bag).

Freeze Babka for up to 3 months in a Ziploc freezer bag or airtight container.

Nutrition