Babka
A rich, sweet bread with a tender crumb and swirls of buttery filling, perfect for breakfast or dessert, appealing to those who love indulgent baked treats.
Ingredients
Instructions
- Pour lukewarm water over yeast to dissolve.
- Scald milk and melt butter and sugar in it.
- Allow the milk mixture to cool.
- Add the flour, beaten eggs, dissolved yeast, salt, and lemon extract to the cooled mixture.
- Beat well until the dough is smooth.
- Put the dough in a warm place to rise until it doubles in size.
- Once risen, place the dough in a greased pan.
- Bake at 350°F for about 30 minutes or until a tester inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of vanilla extract or a sprinkle of cinnamon to the dough. If you don't have fresh yeast, you can substitute with active dry yeast—just use about 1 tablespoon. Ensure your milk mixture cools to a lukewarm temperature to avoid killing the yeast. This babka can be enhanced with chocolate or fruit fillings for variety.
Serving Suggestions
Serve slices of warm babka with a dusting of powdered sugar or a drizzle of chocolate glaze. It pairs wonderfully with a cup of coffee or tea and can be enjoyed as a breakfast treat or dessert. For a festive touch, consider serving it alongside Grandma'S Hickory Nut Cake during gatherings.
Storage & Reheating
Store leftover babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and place in the freezer for up to 2 months. To reheat, slice and warm in the oven at 350°F for about 10 minutes, or until heated through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Babka contains roughly 425 calories, with 6g protein, 54g carbohydrates, and 21g fat. It is a good source of iron (12% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. It's recommended to use a mix of all-purpose and whole wheat flour for the best results—try a 50/50 blend to maintain some lightness while adding nutritional value.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels airy to the touch. You can gently press your finger into the dough; if the indentation remains, it’s well-risen. Make sure your rising environment is warm and draft-free for optimal results.
Can I add fillings to the babka?
Absolutely! Popular fillings include chocolate, cinnamon sugar, or even fruit preserves. Just spread your chosen filling over the dough before rolling it up. This adds flavor and can make your babka even more delightful for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).