Ukrainian Babka Easter Bread
This panettone type bread is different from it’s Polish cousin in that it is baked in a tall cylindrical tin. I didn’t have any so bought some panettone moulds from Bakery Bits or you can use a cleaned out tin can. The bread can be served plain or iced. I iced this as I had seen similar in Lviv when there and it’s a bit more decadent with icing.
- 2 teaspoons caster sugar
- 125ml lukewarm water
- 2 (7g) sachets dried active baking yeast
- 250ml milk, scalded and cooled
- 125g plain flour
- 6 egg yolks
- 1 teaspoon salt
- 200g caster sugar
- 225g unsalted butter, melted
- 1 Orange Zested.
- 750g flour
- 150g raisins
- Mix together 2 teaspoons sugar, 125ml water, yeast, milk and 125g flour.
- Cover and allow to sit for 30 mins until bubbly.
- In a large bowl beat the eggs, salt and 200g caster sugar until light and fluffy.
- Stir in the melted butter and orange zest.
- Stir in the yeast mix.
- Mix in the flour.
- Knead in the bowl for about 10 minutes, then knead in the raisins (if using).
- Cover and let rise in a warm place until doubled in volume.
- Knead dough for a couple of minutes then let it rise again.
- Grease mould.
- Fill the prepared mould about 1/3 full and let rise until the dough is even with the rim.
- Preheat the oven to 200 C / Gas 6.
- Bake for 15 minutes in the preheated oven, then turn down the temperature to 180 C / Gas 4. Continue baking the bread for another 40 minutes.