📋 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)

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

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

Ingredients

1 egg
3 egg yolks
4 tablespoon melted butter
3 tablespoon sugar
3 tablespoon powdered milk
½ teaspoon salt
2 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla
1 cup water (*minus 1 tbsp)
3 ¾ cup flour * I use all-purpose flour
1 teaspoon 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 large bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, and vanilla. Pour into the bread maker. Add 1 cup of warm water, minus 1 tbsp. *water should be lukewarm
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 bread dough 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 dough rise until double in bulk (in warm spot). (about 45 mins- 1 hour)
Beat egg whites until foamy and brush tops of loaves.
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)
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 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

*See post content for important recipe information and tips!

Nutrition