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    You are in: Home / Recipes / Ukrainian Country Babka Recipe
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    Ukrainian Country Babka

    Average Rating:

     2 Total Reviews

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    • on August 10, 2008

      Excellent, traditional babka! This would make two large bundt pans' worth or three loaf pans, loaf pans happened to be what I had on hand. I did add about another 1/4 cup flour after the second rising because it seemed too sticky, could probably have even added a full 1/2 cup, but this is absolutely delicious. Used the rind of 1 orange AND 1 lemon, and added 1 tsp pure vanilla extract (that's what my grandmother always did). Don't be scared of all the rising, if you follow the recipe exactly it comes out perfect. :)

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    • on October 23, 2005

      I am reposting this review of Sept 12, 2004 to correct the size of the pan I used. It was an 8-inch, not 9-inch pan. I really enjoyed making this, and now we're enjoying eating it. It was my first experience with such a traditional recipe, and was quite interesting. I did cut the recipe in half, and baked it in a 8-inch tube pan. It rose high and light and lemony. I left it on the tube pan base until it was fairly cool then removed it to a cooling rack. It didn't fall. Phew!! Thank you for this recipe.

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    Nutritional Facts for Ukrainian Country Babka

    Serving Size: 1 (2087 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3235.0
     
    Calories from Fat 1044
    32%
    Total Fat 116.1 g
    178%
    Saturated Fat 66.4 g
    332%
    Cholesterol 895.6 mg
    298%
    Sodium 2107.5 mg
    87%
    Total Carbohydrate 482.1 g
    160%
    Dietary Fiber 15.7 g
    63%
    Sugars 149.5 g
    598%
    Protein 70.8 g
    141%
    Detailed Nutrition Values About Nutrition Info
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