Babka from The New Ukrainian Cookbook by Annette Ogrodnik Corona

Name: Babka from The New Ukrainian Cookbook by Annette Ogrodnik Corona
Ingredients: Baker’s confetti for decoration; 1 tablespoon fresh lemon juice; 1 tablespoon freshly grated orange zest; 2 to 3 tablespoons freshly squeezed orange juice; Candied orange peel (or slivered toasted almonds and dried cherries) for decoration; ¾ cup raisins; 7 extra-large egg yolks; 2 teaspoons pure vanilla extract; 2 teaspoons salt; Grated zest of 1 lemon; 2 extra-large egg whites, beaten; 2 extra-large egg whites; 1 cup confectioners’ sugar; ⅓ cup fine dry breadcrumbs; 1 cup warm water (about 110°F); 2½ tablespoons active dry yeast; 1 cup plus 2 tablespoons granulated sugar; 8 to 9 cups unbleached all-purpose flour; 1½ cups milk; 1 cup (2 sticks) unsalted butter; ¼ cup rum

app.ckbk.com

“Baba” is the colloquial Ukrainian word for woman or grandma. “Babka” is the diminutive of that word but is more commonly used as the name of the yeast-raised breads served at Easter. Babka...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Tube pan
Oven
Mixing bowl
Measuring cup
Whisk
Saucepan

Ingredients

Baker’s confetti for decoration
1 tablespoon fresh lemon juice
1 tablespoon freshly grated orange zest
2 to 3 tablespoons freshly squeezed orange juice
Candied orange peel (or slivered toasted almonds and dried cherries) for decoration
¾ cup raisins
7 extra-large egg yolks
2 teaspoons pure vanilla extract
2 teaspoons salt
Grated zest of 1 lemon
2 extra-large egg whites, beaten
2 extra-large egg whites
1 cup confectioners’ sugar
⅓ cup fine dry breadcrumbs
1 cup warm water (about 110°F)
2½ tablespoons active dry yeast
1 cup plus 2 tablespoons granulated sugar
8 to 9 cups unbleached all-purpose flour
1½ cups milk
1 cup (2 sticks) unsalted butter
¼ cup rum