Faithfully transcribed by Tynia


  • 3 ounces fresh yeast
  • 2 cups warm milk, separated
  • 15 egg yolks
  • 1 egg, for egg wash
  • ½ lb. superfine sugar
  • 2 lb. flour
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract; or
  • 1 vanilla bean
  • 1 ½ cups golden raisins (optional), lightly tossed in flour


1. Preparing yeast: Warm half of the milk to about 100-110 degrees F and mix in yeast. Add a teaspoon of sugar and a tablespoon of flour. Stir and set aside until bubbly and doubling in volume.
2. Whisk eggs with sugar until they turn a light yellow. Add the vanilla.
3. Add yeast mixture and remaining milk to the yolks. Switch from whisk to paddle. Add flour in small amounts and knead.
4. Add the raisins if using and knead until evenly distributed.
5. When all the flour is absorbed, add warmed or melted (not too hot) butter and knead until the dough is smooth and shiny.
6. Let rise until doubled in size. Should take 30-40 minutes.
7. Grease the baking vessels with butter and flour or baking spray.
8. Put dough into previously greased coffee cans or other container such as a souffle bowl, filling only 1/3 full.
9. Let rise again. Should take around 20-25 minutes.
10. Brush tops with an egg yolk mixed with a teaspoon of water.
11. Baking: Preheat oven to 400 degrees for 10 minutes. Reduce heat to 350.
12. Bake babkas for 60 minutes.
13. Let rest and take out of pans.


When using a Kitchenaid or similar mixer, use the whisk attachment for the eggs, vanilla, and yeast mixture. Change over to the paddle to initially mix the flour and wet ingredients, changing over to the dough hook for the final kneading. Let the dough rise in the mixer bowl. I just place the bowl into a cool oven and leave the oven light on. Similarly, when taking the dough out from the first rise, just use the dough hook for a few turns.

Here is another approach to baking times and temperatures:

Preheat oven to 375 degrees.
Bake bread for 10 minutes.
Lower oven temperature to 325 degrees and bake for 30 minutes.
Lower oven temperature to 275 degrees and bake for 15 to 20 minutes.
If using vanilla bean, slice open the bean and scrape out the seeds. Discard the skin.


Breads/Rolls, Web

MacGourmet downloadBaba Ina's Babka. To import, drag image to your MacGourmet recipe box.


Irene Holynskyj. Original recipe from Mrs. Chubaty.


Servings: 3
Yield: 3-4 babkas



European : Eastern : Ukrainian