Discover the joy of baking a truly authentic and delicious **Ukrainian Babka** with remarkably less effort! This incredible recipe leverages your bread machine to simplify the traditional Ukrainian Easter Babka process, transforming what can often be a labor-intensive endeavor into a relaxing and rewarding experience. Perfect for your Easter celebrations, this tender, slightly sweet, light, buttery, and cakelike bread will quickly become a cherished family tradition.

For many, Easter evokes vivid memories of childhood, perhaps second only to the unadulterated excitement of Halloween. The thrill of searching for chocolate eggs hidden throughout the living room was undeniable. However, for me, the true highlight, the culinary anticipation that outshone even chocolate, was always the bread. Specifically, the exquisitely tender, mildly sweet, and incredibly light Ukrainian Babka Easter Bread. Its rich, buttery flavor and delicate, cakelike texture were an annual delight, a taste that signaled the arrival of spring and family gatherings.

While preserving every wonderful element of this **traditional Ukrainian Babka recipe**, we’ve made it significantly easier by using your bread machine for the dough. This ingenious method allows you to achieve the authentic taste and texture without the extensive kneading, making it an ideal Easter bread machine Babka recipe. Though incredibly popular during the Easter season, this delightful sweet bread is a welcome addition to any celebration, pairing beautifully with a myriad of festive dishes, especially other Ukrainian Easter recipes.

🍒Reader Review

“Hi! I have cooked this bread in my machine several times, and my Polish mother-in-law approved! It seems to be just fine on the regular basic bread with a medium crust cycle on my old West Bend!
Thank you for sharing this recipe!” ⭐⭐⭐⭐⭐

🍞Why Bread is Important to Ukrainians: A Cultural Cornerstone

Bread is not merely food; it is a profound cultural symbol in Ukraine.

To Ukrainians, bread holds immense significance, often regarded as one of the holiest and most respected foods. Its importance extends far beyond sustenance, deeply woven into the fabric of daily life, traditions, and spirituality. Ukrainian Easter bread, known as Babka or Paska, is not only a culinary highlight but also a central element of religious observance. It is meticulously prepared, often adorned with symbolic dough decorations, and brought to church on Easter Sunday to be blessed, signifying resurrection and new life.

Beyond religious holidays, bread serves as a powerful symbol of hospitality and respect. Honored guests entering a Ukrainian home are traditionally greeted with “Khlib i Sil” (bread and salt), a gesture that signifies warmth, friendship, and the wish for abundance. This ritual embodies a deep respect for both the guest and the land that provides the bread.

Ukrainians celebrate almost every major holiday and special occasion, such as weddings, anniversaries, and harvest festivals, with intricately prepared breads. During a traditional Ukrainian wedding, for instance, you’ll marvel at the magnificent “Korovai,” towering, elaborately decorated breads that symbolize prosperity, fertility, and family unity. Each element, from the braids to the doves and flowers crafted from dough, carries a special meaning, making bread a living testament to Ukrainian heritage and values.

🥘 Essential Ingredient Notes for Your Ukrainian Babka

Crafting this exquisite Ukrainian Easter Babka requires a few key ingredients. Here’s what you’ll need and some helpful tips:

• Butter. For this recipe, I always opt for unsalted butter. This choice gives you complete control over the salt content in your final product, as the amount of salt can vary significantly between different brands of salted butter. Ensure your butter is melted and cooled slightly before adding.
• Powdered Milk. I use powdered skim milk in this recipe. It helps to tenderize the crumb and enrich the flavor of the bread without adding extra liquid, contributing to that desirable soft, cakelike texture.
• Orange Juice and Orange Zest. Freshly squeezed orange juice is highly recommended here, especially since you’ll be zesting an orange anyway. The fresh juice and zest infuse the Babka with a vibrant, aromatic citrus note that is wonderfully traditional and brightens the overall flavor profile.
• All-Purpose Flour. For optimal results, Canadian all-purpose flour is an excellent choice due to its slightly higher protein content compared to some other varieties. This higher protein contributes to better gluten development, which is crucial for the structure and rise of this sweet bread. If your local all-purpose flour has less than 9 grams of protein (or 9%) per serving, consider substituting a portion or all of it with bread flour (typically 11g/11% protein). Using flour with lower protein levels can result in less volume and a denser, tighter crumb, which we want to avoid for a light and airy Babka.
• Bread Machine Yeast. This is a critical ingredient for successful bread machine baking. Always ensure you are using yeast specifically designed for bread machines, or instant yeast, and double-check its expiration date. Old or inactive yeast will prevent your dough from rising properly, leading to a dense loaf.
• Raisins. You can use any type of raisins you prefer – regular dark raisins, sultanas, or golden raisins all work beautifully. They add a lovely burst of sweetness and textural contrast to the bread. However, if raisins aren’t to your liking, feel free to omit them entirely; the Babka will still be delicious.

*Please see the comprehensive recipe card below for a full list of ingredients and precise quantities.

📖 Creative Variations & Substitutions for Your Babka

While this Ukrainian Babka recipe is perfect as is, you can easily customize it to suit your preferences or dietary needs. Here are some ideas to inspire you:

• Raisins – As mentioned, you have flexibility with raisins. Regular, sultana, or golden raisins are all excellent choices, each offering a slightly different sweetness and texture. However, if you or your family aren’t fans of raisins, simply leave them out. You could also try other dried fruits like chopped dried apricots, cranberries, or candied citrus peel for a different twist.
• Gluten-Free Option: To make this Babka gluten-free, replace the all-purpose flour with approximately 3 and ⅔ cups of a good quality gluten-free flour blend, specifically designed for yeast breads. You might need to adjust the liquid slightly as gluten-free flours absorb liquids differently. Look for blends containing xanthan gum for better structure.
• Orange Flavor Alternative – The orange juice and zest provide a signature bright flavor. If you prefer, you can substitute fresh lemon juice and lemon zest for a equally delightful, zesty alternative. While lemon works well, I personally find the subtle sweetness and warmth of orange to be exceptionally complementary to the rich, buttery Babka.
• Nutty Additions: For added crunch and flavor, consider folding in ½ cup of finely chopped toasted almonds, walnuts, or pecans along with the raisins during the “add fruit/ingredients” cycle of your bread machine.
• Enhanced Sweetness: If you desire a sweeter Babka, you can slightly increase the sugar content by 1-2 tablespoons. Alternatively, consider adding a simple powdered sugar glaze after the bread has cooled completely. Mix powdered sugar with a little milk or orange juice until a pourable consistency is reached.

🔪 Step-by-Step: Making Ukrainian Easter Babka in Your Bread Machine

Follow these simple steps to create a beautiful and delicious Ukrainian Babka using your bread machine:

1. Step 1: Prepare Liquid Ingredients. In a large bowl, whisk together the egg, egg yolks, melted butter (cooled to lukewarm), granulated sugar, salt, powdered milk, orange juice, orange zest, and vanilla extract. Add 1 cup of warm water, remembering to subtract 1 tablespoon from the total volume. Ensure the water is lukewarm to properly activate the yeast without shocking it.

2. Step 2: Add to Bread Pan. Carefully pour this well-combined liquid mixture into the loaf pan of your bread machine. If your loaf pan is removable, it’s best to take it out of the machine before pouring to prevent any accidental spills inside the bread maker.

3. Step 3: Add Dry Ingredients. Add the all-purpose flour directly on top of the liquid ingredients in the loaf pan. Then, use your finger to create a small crater or well in the center of the flour, making sure it doesn’t reach the liquid below. Pour the bread machine yeast into this crater. It’s crucial that the yeast touches only the flour and not the liquid at this stage to prevent premature activation. Once done, place the bread pan back securely into the bread machine.

4. Step 4: Start Dough Cycle & Add Raisins. Select the “Dough” cycle on your bread machine. Most machines will beep to signal when it’s time to add fruits or ingredients. When you hear this ‘add fruit/ingredients’ signal, carefully add the raisins to the mixing dough. If your machine doesn’t have this specific signal, add the raisins after the second kneading cycle is complete. Alternatively, if you prefer your Babka without raisins, you can simply skip this step.

5. Step 5: Prepare Baking Tins. While the dough is being kneaded and rising in the bread machine, prepare your baking containers. You will need three juice tins (I find 48 oz / 1.36 L tomato juice tins work perfectly). Generously grease the insides of each tin with shortening. Ensure complete coverage to prevent sticking and ensure easy removal of the finished loaves.

6. Step 6: Shape and Second Rise. Once the bread machine’s dough cycle is complete, carefully remove the soft, elastic dough. Gently divide the dough into three equal portions and shape each into a smooth ball. Place one dough ball into each of the three prepared juice tins. Now, let the dough rise in a warm spot until it has doubled in bulk, which typically takes about 45 minutes to 1 hour. This second rise is crucial for the Babka’s light texture.

7. Step 7: Prepare Egg Wash. While the dough is completing its second rise, beat the remaining egg whites in a separate bowl until they are light and foamy. This foamy egg wash will give your baked Babka a beautiful golden-brown and slightly shiny crust.

8. Step 8: Brush and Bake. Once the dough has doubled in bulk in the tins, preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, gently brush the tops of the risen dough with the foamy egg white mixture. You likely won’t use all of it. Place the tins on a low rack in the preheated oven and bake for 20-25 minutes, or until the tops are beautifully golden brown. Keep a close eye on them; if the tops begin to brown too quickly, loosely tent the loaves with aluminum foil to prevent over-browning.

9. Step 9: Check for Doneness. To ensure your Babka is perfectly baked, you can use the traditional method: remove a tin from the oven and gently tap the bottom with your knuckles. A hollow sound indicates it’s done. For a more precise check, especially with rich, sweet breads like Babka, use an instant-read thermometer. Insert it into the center of the loaf; a temperature of 180-190°F (82-88°C) confirms it’s fully baked. I highly recommend using an instant-read thermometer (affiliate link) – it’s an invaluable tool for all your cooking and baking! Once baked, remove the loaves from the oven and carefully place the cans onto pillows covered with clean tea towels.

10. Step 10: Cool and Serve. Allow the Babka to cool in their tins for about 5 minutes before gently removing them. A half spatula can be helpful to gently loosen the edges if needed. If you greased the tins thoroughly, they should slide right out. Place the warm loaves back onto the tea towel-covered pillows and gently rotate them once every 10 minutes or so. This crucial step ensures they cool evenly without getting dented or squished, maintaining their beautiful round shape. Once fully cooled, slice the loaves into rounds using a bread knife or any sharp knife, and serve with a pat of butter, if desired. Enjoy your homemade Ukrainian Babka!

Pro Tips for Perfect Ukrainian Babka (in the Bread Machine)

Achieve bakery-quality Ukrainian Babka every time with these expert tips:

• Room Temperature Ingredients – This is a fundamental rule for yeast baking. Ensuring all wet ingredients, including butter, eggs, and orange juice, are at room temperature (around 68-72°F or 20-22°C) allows them to emulsify and mix more evenly. Crucially, it also promotes better and more consistent yeast activation, leading to a superior rise and finer crumb.
• Flour Matters – The type of flour significantly impacts your Babka’s final texture. Canadian all-purpose flour is often preferred for its slightly higher protein content, which contributes to better gluten development and a chewier, more structured bread. If your local all-purpose flour contains less than 9 grams of protein per serving, consider using bread flour (which typically has 11% or more protein) to ensure adequate structure and prevent a dense loaf with insufficient volume.
• Proper Yeast Placement – Always create a small crater or well on top of the flour layer in your bread machine pan and place the yeast exclusively in this dry pocket. It is vital that the yeast does not come into direct contact with any liquid ingredients before the mixing cycle begins. Premature activation of the yeast can compromise its effectiveness, leading to a poor rise and a less airy texture.
• Use the Right Tins – The shape of Babka is part of its charm. Traditional cylindrical shapes are often achieved using old coffee or juice tins. If 48 oz (1.36 L) tomato juice tins are unavailable, consider using standard 9x5x2-inch loaf tins. You will likely only need two such tins for this recipe, but be aware that baking time may need to be adjusted and possibly extended due to the different shape and volume of dough per tin.
• Controlled Warm Environment for Rising – Yeast thrives in warmth. If your kitchen is naturally cool, especially during colder months, create a consistently warm environment for the dough’s second rise. A simple trick is to place the tins in a slightly warm oven that has been turned OFF, with just the oven light on. The minimal heat from the light bulb is often enough to create an ideal proofing temperature, ensuring a strong and even rise.
• Prevent Overbrowning – Babka’s rich dough can sometimes brown quickly due to its sugar content. If you notice the tops of your loaves are darkening too rapidly during baking, loosely tent them with aluminum foil. This acts as a shield, preventing scorching while allowing the interior to continue baking thoroughly.
• Doneness Check with Precision – While tapping the bottom for a hollow sound is a classic test, an instant-read thermometer offers superior accuracy. Insert the thermometer into the center of the loaf; a fully baked Babka should register an internal temperature between 180-190°F (82-88°C). This ensures the bread is cooked through without being dry or gummy.
• Cool on Pillows for Shape – To maintain the beautiful, rounded shape of your cylindrical Babka loaves and prevent them from collapsing or developing flat spots, cool them on soft pillows covered with clean tea towels. Gently rotate them every 10 minutes or so. This method provides soft, even support as the bread sets, allowing it to retain its desired form.

🍽 Essential Equipment for Your Babka Baking

While this recipe simplifies the kneading process, you will still need a few key pieces of equipment to make this sweet bread a success. You won’t require an electric hand mixer or a stand mixer for the dough itself, but a bread machine is essential for handling the initial mixing and first rise.

Here’s what you’ll need:

• Bread Machine: This is the star of the show, significantly reducing your hands-on time and effort for dough preparation. Any standard bread machine with a “Dough” cycle will work perfectly.
• Baking Tins: For the characteristic cylindrical shape of traditional Ukrainian Babka, I highly recommend using 3 large tomato juice tins (approximately 1 liter or 32-oz cans). It can be challenging to find suitable metal coffee tins nowadays, as many are now made of plastic or have plastic coatings. When selecting tins, always ensure they are made of uncoated metal (avoid anything with a white or light grey lining inside, which indicates a coating that might not be oven-safe). If round tins are truly unavailable, 9x5x2-inch loaf tins can be used, though you’ll likely only need two and the baking time may need slight adjustment.
• Bread Knife: Once your delicious Babka is baked and cooled, a sharp bread knife is indispensable for slicing it cleanly into beautiful rounds without tearing its delicate structure. *You can find my specific recommendation and affiliate links in the recipe card below.
• Instant-Read Thermometer: While not strictly mandatory, an instant-read thermometer is a fantastic tool for ensuring your Babka is perfectly baked through. It provides an accurate internal temperature reading, guaranteeing optimal texture and doneness every time.

🌡️ Storage Solutions for Freshness

Proper storage is key to keeping your delicious Ukrainian Babka fresh and flavorful for as long as possible:

• Room Temperature: Once completely cooled, store your Babka Easter Bread in an airtight container or a large Ziplock freezer bag at room temperature. It will remain wonderfully fresh for up to 5 days. Ensure it’s sealed well to prevent it from drying out.
• Freezing: This bread machine Babka freezes exceptionally well, making it perfect for meal prepping or enjoying long after Easter. To prepare for freezing, first wrap each loaf tightly in plastic wrap (Glad Press ‘n Seal works particularly well for this, creating an excellent seal). Then, place the wrapped loaves into a heavy-duty Ziplock freezer bag or an airtight freezer-safe container. Stored this way, your Babka will maintain its quality in the freezer for at least 3 months. When ready to enjoy, simply thaw at room temperature or gently warm slices in a toaster or oven.

❔ Frequently Asked Questions About This Recipe

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