Butter, fluffy and light babka sweet bread with raisins – I made it last weekend and had to bake two because one had to be without raisins as my husband doesn’t like them. I, on the other hand, have nothing against raisins and for me babka with raisins tastes delicious, I wanted to have such a version as well. This babka is a yeast dough based and for making it I used dried yeast. When starting to prepare yeast dough, make sure that all ingredients are at room temperature. Even milk and butter should be lukewarm to make the dough will rise faster. Flour and icing sugar must be sifted, so that the dough has a light, fluffy consistency. I think I once baked babka, where I did not sift the flour and it turned out poorly, it was very compact and heavy.
After kneading, the yeast dough must rise properly. I always leave it at room temperature for about an hour. It can also be placed in an oven preheated to about 30 degrees Celsius. It is good to check the rising dough from time to time, as it may rise faster or, on the contrary, it may take a little longer.
As for the tin in which the yeast dough is baked, there isn’t only one good option. I have various metal, silicone and ceramic tins at home. In the case of this yeast babka, I decided to use a ceramic baking tin. As it is a rather medium-sized babka, this particular tin turned out to be the most appropriate size. Before putting the dough into the tin, I greased it a bit with margarine, I didn’t sprinkle it with flour or breadcrumbs. I did not decorate the baked babka because I ate it spread with butter. However, you can decorate your babka with icing sugar, chocolate or frosting. I recommend the following recipe for babka and I encourage you to bake it for Easter.
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Ingredients for babka.
- 300 g all-purpose flour
- 7 g dry yeast
- 100 ml milk
- 50 g icing sugar
- 1 small egg
- a pinch of salt
- 70 g butter
- 1/2 teaspoon of vanilla extract
- 50 g raisins
- 150 ml hot water
- margarine for greasing the tin
How to make babka.
Put the raisins in a bowl, pour boiling water over them and set the bowl aside for 10 minutes, after which, pour off the water, place the raisins on a paper towel and dry them.
Pour lukewarm milk into a mug, add yeast and 50 g of flour. Stir, then set aside for 10 minutes. Put the remaining flour, icing sugar, vanilla, egg, salt and leavened yeast into a large bowl. Knead the ingredients for 2 minutes, then pour in the liquid butter and continue kneading for another 4-5 minutes. At the end of the kneading, add the raisins. Cover the bowl with the dough with a kitchen cloth and set it aside for an hour in a warm place to rise. Place the dough on the kitchen counter, slightly degassing, roll it and place it in a baking tin lightly greased with margarine. Cover the tin with a kitchen cloth and let the dough rise for 25 minutes. Preheat the oven to 180 degrees Celsius and when hot, put the babka in. Bake the cake for 40 minutes. Carefully remove the baked babka from the tin and cool it down on a wire rack.
Good to know when making babka.
I used a ceramic baking tin with a chimney. The tin had a diameter of 18 centimetres.
You can replace the dry yeast with fresh yeast. In this case, add 15 grams of fresh yeast.
Are you looking for Easter baking ideas? If so, try our recipe for Japanese cheesecake.
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