Lemon Babka Easter Bread
Lemon Babka Easter Bread is a sweet, yeasted bread filled with raisins and topped with a bright lemon glaze, perfect for spring celebrations and brunch gatherings.
Ingredients
Instructions
- In a large bowl, combine 1 1/2 cups flour, sugar, active dry yeast, and salt.
- Heat milk, butter, and water until very warm; butter does not need to melt.
- Gradually add the warm mixture to the dry ingredients, beating 2 minutes at medium speed of an electric mixer, scraping the bowl occasionally.
- Add egg yolks and 1/2 cup of the remaining flour.
- Beat 2 minutes at high speed.
- Stir in the remaining flour with a spoon. Cover the bowl.
- Let the dough rise in a warm place until doubled in size, about 1 hour or more.
Tips & Substitutions
For best results, ensure the milk is warm but not hot to avoid killing the yeast. If you don't have raisins, try substituting with dried cranberries or chopped nuts. You can also add a pinch of lemon zest to the dough for an extra citrus flavor. For a richer taste, consider using half-and-half instead of milk.
Serving Suggestions
This Lemon Babka is delightful served warm, dusted with powdered sugar, or drizzled with lemon glaze. It makes a great centerpiece for Easter brunch and pairs beautifully with a Spring Vegetable Medley (Microwave Recipe) for a balanced meal. Enjoy it alongside coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover Lemon Babka in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, place slices in the microwave for 10-15 seconds or in a warm oven for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Babka Easter Bread contains roughly 2092 calories, with 67g protein, 76g carbohydrates, and 171g fat. It is an excellent source of protein (134% of the Daily Value), iron (117% of the Daily Value), and vitamin A (104% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 886mg per serving (39% 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 instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Simply mix it directly with the dry ingredients, as it does not require proofing in warm liquid. You may not need to adjust the amount, but check your yeast package for specific conversion recommendations.
How can I make this recipe dairy-free?
To make Lemon Babka dairy-free, substitute the milk with almond milk or another plant-based milk. Replace the butter with a dairy-free alternative like coconut oil or a vegan butter substitute. This way, you can still enjoy the delicious flavor without dairy.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh by checking the expiration date. Place the dough in a warm area, like an oven preheated to the lowest setting and then turned off, to encourage rising. If needed, give it more time; sometimes it just needs a little longer.
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).