Babka Easter Bread Recipe: The Perfect Treat For Easter Celebrations

As Easter approaches, there’s nothing quite like the smell of freshly baked bread wafting through the air. And what better way to celebrate the occasion than with a delicious babka Easter bread? This traditional Eastern European bread is rich, buttery, and filled with warm spices and sweet chocolate or cinnamon filling. Whether you’re sharing it with family and friends or enjoying it all to yourself, this babka Easter bread recipe is sure to become a holiday favorite.

Table of Contents Show

Ingredients

For the dough:

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup whole milk
3 large eggs
1/2 teaspoon vanilla extract

For the chocolate filling:

1 cup semisweet chocolate chips
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon

For the cinnamon filling:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup ground cinnamon

Instructions

For the dough:

In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the butter, milk, eggs, and vanilla extract to the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour or until it has doubled in size.

For the chocolate filling:

In a small mixing bowl, combine the chocolate chips, butter, sugar, cocoa powder, and cinnamon. Mix until smooth.
Set aside until ready to use.

For the cinnamon filling:

In a small mixing bowl, combine the butter, sugar, and cinnamon. Mix until smooth.
Set aside until ready to use.

Assembly:

Preheat your oven to 350°F (180°C) and grease a 9×5-inch (23×13-cm) loaf pan.
Punch down the dough and roll it out into a rectangle on a floured surface.
Spread the filling of your choice evenly over the dough, leaving a small border around the edges.
Starting from the short end, roll the dough up tightly and pinch the edges to seal.
Twist the rolled dough and place it in the prepared loaf pan.
Let the dough rise again for about 30 minutes.
Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the babka cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.

Nutritional Information

One serving of babka Easter bread (1/12 of a loaf) contains approximately:

Calories: 377
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 93mg
Sodium: 245mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 18g
Protein: 6g

Cooking Time

Total time: 2 hours 45 minutes (including rising and baking time)

Equipment

Large mixing bowl
Small mixing bowl (2)
Whisk or electric mixer
Rolling pin
9×5-inch (23×13-cm) loaf pan

Serving Suggestions

Babka Easter bread is delicious on its own or served with a dollop of whipped cream or a drizzle of chocolate or caramel sauce. It’s also great with a cup of coffee or tea.

Variations

Try swapping the chocolate or cinnamon filling for a mixture of chopped nuts, dried fruit, and honey for a more savory version of babka Easter bread. You can also experiment with different spices, such as cardamom or nutmeg, for a unique twist on this classic bread.

Substitutions

You can use bread flour instead of all-purpose flour for a chewier texture.
Replace the unsalted butter with salted butter, but be sure to reduce or omit the added salt.
Substitute almond or soy milk for whole milk for a dairy-free option.
Use a gluten-free flour blend and add xanthan gum to make this recipe gluten-free.

Storage

Babka Easter bread can be stored at room temperature in an airtight container for up to 3 days. You can also freeze babka for up to 2 months. To thaw, let it sit at room temperature for a few hours or overnight.

Tips

Make sure your yeast is fresh and active before starting this recipe. If your dough doesn’t rise, your yeast may be expired or inactive.
If you don’t have a loaf pan, you can also bake babka on a baking sheet lined with parchment paper.
For a more pronounced swirl, spread the filling all the way to the edges of the dough.

Notes

This recipe makes one large loaf of babka Easter bread. You can easily double the recipe to make two loaves if you’re feeding a crowd.

Frequently Asked Questions

What is babka?

Babka is a traditional Eastern European bread that is typically filled with chocolate, cinnamon, or a mixture of nuts and honey. It has a rich, buttery texture and is often enjoyed during religious holidays such as Easter.

Can I make babka ahead of time?

Yes, you can make babka ahead of time and freeze it for later. Simply wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. To thaw, let it sit at room temperature for a few hours or overnight.

What is the best way to slice babka?

The best way to slice babka is to use a serrated knife and cut it into thick slices. This will help prevent the filling from oozing out and keep the bread intact.

Looking for a new twist on the traditional babka Easter bread? Try this recipe that incorporates a tangy lemon filling for a refreshing and unique flavor. With its light, buttery texture and zesty filling, this babka is sure to be a hit at your next family gathering or brunch.