Recipe: Ukrainian Babka Easter Bread



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.

Recipe: Ukrainian Babka Easter Bread
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  • 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


  1. Mix together 2 teaspoons sugar, 125ml water, yeast, milk and 125g flour.
  2. Cover and allow to sit for 30 mins until bubbly.
  3. In a large bowl beat the eggs, salt and 200g caster sugar until light and fluffy.
  4. Stir in the melted butter and orange zest.
  5. Stir in the yeast mix.
  6. Mix in the flour.
  7. Knead in the bowl for about 10 minutes, then knead in the raisins (if using).
  8. Cover and let rise in a warm place until doubled in volume.
  9. Knead dough for a couple of minutes then let it rise again.
  10. Grease mould.
  11. Fill the prepared mould about 1/3 full and let rise until the dough is even with the rim.
  12. Preheat the oven to 200 C / Gas 6.
  13. 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.
  14. Cool.



Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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