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post #1 of 4
Thread Starter 
Bless my grandma; born in the Ukraine, immigrated to Brasil. She made a butt kicking babka (like in the old country). The family RAVED for it. In my young years remembering its taste, but not fully appreciating its goodness.:roll:

She made it from memory, "since I was a little girl helping my mother". NOONE in the family asked her for the recipe!!!!:eek: (I was 16 when she dumped her old body and moved on, babka recipes were not on my list of interests)

Many in the family have tried to duplicate it, without avail.

Sure I find babka recipes online, but none are like hers. I dont recall her putting almonds in it, two types of raisens, yes,... no nuts.

:bounce:DOES anyone have an old family recipe they would like to share?:bounce:
Chile today, Hot Tamale!
Chile today, Hot Tamale!
post #2 of 4
well, babkas come in all shapes, sizes, tastes......my family recipe is very simliar to this one.

My recipe i cook in giant coffee cans and use icing, no raisins.

if this looks good.....here is the recipe

Babka III - Allrecipes

  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 1/2 (.25 ounce) packages active dry yeast
  • 3 teaspoons white sugar
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 2 eggs
  • 10 egg yolks
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 5 cups all-purpose flour
  • 3/4 cup raisins
  • 1 egg
  • 2 tablespoons water

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly.
  2. Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown.
  6. Let loaves stand 5 to 10 minutes before removing from pans. Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.

now, I must tell you, I tried 10000 different recipes....but this one tasted closest to the ones they sell at the Polish bakery (we have 4 of them in a 1sq mile town!) arond easter and the recipe matches most closely with my "interviews" i had with the bakers (with my grandmother translating)
post #3 of 4
My mom used to make babka in coffee cans with raisins, almonds and icing....it was a wonderful memory....thanks for jogging it.
cooking with all your senses.....
cooking with all your senses.....
post #4 of 4
Thread Starter 
i know its an easter thing, but ima gonna start my own family tradition and make it for New Years !:crazy:

Thanks fer the recipe, it will be the first one i try!

:beer:Happy Festivus:bounce:!
Chile today, Hot Tamale!
Chile today, Hot Tamale!
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