Go Back
Print Recipe

Old Fashioned Babka Recipe

This traditional Babka recipe is a rich, buttery sweet bread made with eggs, citrus zest, raisins, and almonds. Baked in a Bundt pan, it creates a beautiful golden loaf that is soft, fragrant, and perfect for holidays, brunch, or a special family gathering.
Prep Time20 minutes
Cook Time40 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Breads
Cuisine: Polish
Keyword: Babka Recipe, Old Fashioned Babka Recipe
Servings: 10 slices
Author: Ashley Nicole

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 5 egg yolks 4 for the dough, 1 for brushing before baking
  • 1 package active dry yeast
  • 1/4 cup warm water
  • Zest of 1 lemon
  • Zest of 1 orange
  • Juice of 1 lemon
  • Juice of 1 orange
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup milk scalded then cooled to lukewarm
  • 4 cups all-purpose flour
  • 1 cup raisins
  • 1/4 cup blanched almonds chopped
  • 1 teaspoon vanilla extract

Instructions

Activate the Yeast

  • In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5–10 minutes until foamy.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Mix in 4 egg yolks one at a time, beating well after each addition.

Add Flavorings

  • Stir in the lemon zest, orange zest, lemon juice, orange juice, vanilla, salt, and cinnamon.
  • Pour in the lukewarm milk and the activated yeast mixture. Stir until combined.

Add Flour

  • Gradually add the flour, mixing until a soft dough forms.
  • Fold in the raisins until evenly distributed.

First Rise

  • Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Prepare the Pan

  • Grease a Bundt pan well with butter or oil.

Shape the Dough

  • Punch down the dough and transfer it to the prepared Bundt pan, spreading it evenly.

Second Rise

  • Cover and allow the dough to rise again for about 30 minutes, until slightly puffed.

Bake

  • Beat the remaining egg yolk and brush it over the top of the dough. Sprinkle Almonds on top.
  • Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Cool

  • Let the Babka cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.

Notes

  • Make sure the milk is lukewarm, not hot, to avoid killing the yeast.
  • If the top begins browning too quickly, loosely cover with foil during the last 10 minutes of baking.
  • This Babka is delicious served warm with butter or lightly dusted with powdered sugar.