Best Babka Bread Recipe (Traditional & Old Fashioned)

There’s something special about baking a traditional babka recipe from scratch. The smell of warm, buttery yeast bread, fresh citrus, and sweet raisins filling the kitchen is enough to bring everyone to the table before it’s even finished cooling.

This homemade babka is a rich, tender sweet bread made with an enriched dough of butter, egg yolk, and milk. With bright notes of orange zest, lemon, and warm cinnamon, this recipe creates a soft dough that bakes into a beautifully golden brown loaf.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Studded with raisins and almonds and baked in a prepared pan, this babka is perfect for special occasions, holidays, or slow weekend mornings.

Old Fashioned Babka Bread Recipe

What Is Babka?

Babka is a traditional buttery yeast bread with deep Eastern European roots, especially popular in Poland and Ukraine. The name comes from a word meaning “grandmother,” inspired by its tall, fluted shape.

This classic combination of bread and enriched dough is similar to brioche, made with:

• Butter
• Eggs
• Sugar
• Milk

Many modern babka recipes include fillings like chocolate filling, cinnamon filling, or even gooey chocolate made with cocoa powder and chocolate chips, similar to a chocolate babka recipe you might find in Jewish bakeries in places like New York.

This version keeps things simple with citrus, raisins, and almonds for a light, traditional flavor.

Why You’ll Love This Babka Recipe

There are many variations like cinnamon babka or chocolate-filled loaves, but this one is special because it’s:

• Rich but balanced – made with 1 cup sugar but not overly sweet
• Soft and tender – thanks to egg yolks and melted butter
• Bright and fresh – citrus flavors shine through
• Beginner-friendly – great for your first babka recipe or even a first attempt at sweet doughs
• Beautiful – baked in a Bundt or prepared loaf pan

Ingredients for Babka

This recipe uses simple pantry staples combined with fresh citrus and warm spices.

For best results, make sure your ingredients—especially butter, milk, and egg yolks—are at room temperature before starting.

You’ll combine your dry ingredients and wet ingredients into a soft, enriched babka dough that rises into a light, fluffy loaf.

How to Make Babka

This traditional Babka comes together much like any sweet yeast bread. The dough is rich with butter and egg yolks, flavored with fresh citrus, and filled with raisins and almonds before being baked in a Bundt pan.

Step 1: Activate the Yeast

In a small bowl, combine the yeast with warm water (about 1/4 cup water) and let it sit until foamy. This yeast mixture is key for a good dough rise.

Step 2: Mix the Dough

In a large bowl or stand mixer fitted with a dough hook attachment, cream butter and sugar on medium speed until fluffy.

Add egg yolks one at a time, then mix in citrus zest, juice, and vanilla extract. Slowly add the milk and yeast mixture.

Gradually add flour and mix on low speed, scraping the sides of the bowl with a wooden spoon or spatula until a soft dough forms.

Step 3: Add Mix-Ins and First Rise

Fold in raisins. Transfer dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and place in a warm place or draft-free spot.

Let the dough rise until doubled, this first dough rise takes about 1 to 1½ hours.

Step 4: Shape and Second Rise

Punch down the dough and place dough into a prepared pan (Bundt pan or prepared loaf pan lined with parchment paper).

Cover again and let rise a second time for about 30 minutes in a warm spot.

Step 5: Bake the Babka

Brush the top with egg wash, top with almonds and bake on the middle rack of your oven at 350°F until golden brown.

As the babka bakes, your kitchen will fill with the smell of sweet, citrusy bread.

Let the cooled babka rest before slicing the whole thing.

Tips for the Best Babka

• Use fresh yeast
  If your yeast doesn’t foam during activation, it may be expired.
• Wait for the milk to cool
  Hot milk can kill the yeast. It should feel just warm to the touch.
• Grease the Bundt pan well
  Because of the raisins and sugar, Babka can stick if the pan isn’t well greased.
• Cover loosely with foil if browning too quickly
  This helps prevent the crust from becoming too dark.

Optional Sugar Syrup Glaze

For a glossy finish like traditional bakery-style babka loaves, you can brush with a simple sugar syrup.

In a small saucepan, combine:

• 1/4 cup sugar
• 1/4 cup water

Heat over medium heat until the sugar dissolves (equal parts makes a simple syrup).

Brush over the babka while warm using an offset spatula.

Tips for the Best Babka

• Use room temperature ingredients for better mixing
• Let the dough rise in a warm spot for best texture
• Don’t rush the process—good babka takes a little time
• If this is your first attempt, follow the steps closely for best results
• Store leftovers in an airtight container to keep fresh

How to Store Babka

• Room Temperature: Store in an airtight container for up to 3 days
• Refrigerator: Keeps for up to 5 days
• Freezer: Wrap tightly and freeze for up to 3 months

Babka often tastes even better the next day!

How to Serve Babka

• Warm with butter
• Dust with powdered sugar or confectioners’ sugar
• Serve with coffee or tea
• Add to brunch spreads
• Pair with fresh fruit

Frequently Asked Questions

This old-fashioned babka recipe is the perfect blend of tradition and comfort. With its soft crumb, citrus aroma, and rich flavor, it’s a recipe that goes a long way in creating meaningful moments around the table.

Whether it’s your first babka recipe or one you’ve made for a long time, this one is sure to become a favorite.