Total Time
2hrs 15mins
Prep 1 hr 30 mins
Cook 45 mins

An easier and quicker version of Easter Babka. Denser more cake-like and less complicated if you haven't made bread without a machine. Add the Lucre from the Easter version for a sweeter presentation. Posted by request.

Ingredients Nutrition


  1. Scald milk and pour over sugar and butter, Cool.
  2. Dissolve yeast in a little of the milk mixture and add back to the rest of the milk mixture Add 1/2 of the flour and beat well.
  3. Add salt to the eggs and beat until thick.
  4. Add eggs to the flour mixture and mix well.
  5. Add remaining ingredients and knead for 15 minutes.
  6. Cover and let rise in a warm place free from drafts until doubled in bulk (about 60 minutes.) Place in a well greased tube pan, sprinkled with breadcrumbs and bake at 350°F for 45 minutes.


Most Helpful

I'd be leaving out the almonds, as I have a nephew that is extremely allergic to Almonds.

Evelyn L Jepson March 13, 2015

A foolproof recipe! I only made a half recipe and adjusted it to make in a bread machine: that worked well. My mistake was using just 1 babka tube pan, 8" in diameter; there was actually enough dough for 2! It rose really high, was very light and airy. I think it could be a little sweeter but I didn't use the powdered sugar on top; that would help. A glaze would be good too. Also I used vanilla, almond flavoring and a little rum instead of grated rind; I was looking for the flavor that my Polish Mom's babka had. Instead of sprinkling the pan with breadcrumbs, I used sliced almonds. Certainly a keeper. Thanks, Lorac, I will make it again. . . . Janet

Jezski February 16, 2012

This is the same recipe that has been passed down for at least 3 generations in my family. Every Easter, this bread would be on the table awaiting the blessing from the neighborhood priest. Even today, it's not Easter without a breakfast of hard boiled eggs, kielbasa, and babka.

OddSpirit April 03, 2010

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