Easter Babka
A sweet, tender yeast bread with a soft crumb and a snowy dusting of powdered sugar. Perfect for Easter brunch or any special breakfast.
- Total time
- 120 min
- Servings
- 10
- Calories
- 320
- Protein
- 7g
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup milk
- ½ cup butter
- ½ cup sugar
- 3 large eggs
- ½ teaspoon salt
- ¼ cup powdered sugar
Instructions
- 1
Warm 1 cup milk and 1/2 cup butter together until butter melts and mixture is lukewarm (about 110°F).
- 2
In a large bowl, combine 3.5 cups flour, 2.25 tsp yeast, 1/2 cup sugar, and 1/2 tsp salt. Add the milk mixture and 3 eggs; stir until a soft dough forms.
- 3
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- 4
Punch down the dough and transfer to a greased 9x5-inch loaf pan. Cover and let rise again until puffy, about 30 minutes.
- 5
Preheat oven to 350°F. Bake the babka for 35-40 minutes until golden brown and hollow-sounding when tapped.
- 6
Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust generously with 1/4 cup powdered sugar before serving.
Tools you’ll need
- large bowl
- loaf pan
- wire rack
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