Traditional Easter Babka

Babka is a sweet, rich, dense bread made with dried fruit and is very popular around Easter. Our version has raisins and made using a stand mixer for convenience. After kneading, the dough can be divided into 2 loaves or made into individual babkas. 

Storage Time: 2 days on the shelf, 7 days in the refrigerator and up to 2 months in the freezer. 

Yield: Makes 2 loaves.

Traditional Easter Babka


  • 1 cup milk (2%)
  • 1/2 cup salted butter
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1/3 cup warm water (100°F – 110°F)
  • 1 pkg (8 g) active dry yeast
  • 5 – 5 1/2 cups all-purpose flour, divided
  • 6 large eggs, divided
  • 1 1/2 cup raisins


  1. Combine milk, butter, 1/2 cup sugar and salt in a saucepan. Place over medium heat until small bubbles form around edge of pan; cool to lukewarm.
  2. In the bowl of a stand mixer fitted with a flat beater, dissolve 1 tsp sugar in warm water and sprinkle with yeast; stir and let proof for 10 minutes.
  3. Add 2 1/2 cups flour, milk mixture, egg yolks, 2 egg whites and raisins to yeast mixture. Beat on medium speed until well combined.
  4. Switch to a dough hook and, using low speed, gradually add remaining 2 1/2 – 3 cups of flour. Beat until dough is smooth and elastic, about 5 – 10 minutes.
  5. Turn dough into a greased bowl, turn over to grease top, cover and let rise in a warm place until doubled in volume, about 1 – 1 1/2 hours.
  6. Punch down and divide dough into 2 portions; cover and let rest 10 minutes.
  7. Meanwhile, grease two 6 inch round baking pans. Using parchment paper, create a collar on the inside of the pans with a 2 inch rise above the edge of your pan.
  8. Shape each portion of dough into a ball and place into prepared pans. Cover and let rise until almost double in bulk, about 45 minutes.
  9. Meanwhile, preheat oven to 350°F.
  10. Combine one of the remaining egg whites with 1 tbsp water to make an egg wash. Brush loaves with egg wash. Keep remaining egg whites for another use.
  11. Bake until golden brown, about 35 – 40 minutes. Brush with egg wash again 10 minutes before removing bread from oven. Cool in pans on racks for 5 minutes. Invert loaves onto racks and cool completely
Nutritional analysis per slice:


153 calories, 37 g fat, 3.7 g protein, 25.7 g carbohydrate, 0.9 g fibre, 107 mg sodium 

Tip: Two 9 x 5 loaf pans can be used in this recipe. Yorkshire pudding pans are great for making individual babkas. These are often found in specialty cooking stores.