• 1/2 c. soft butter or margarine
  • 1/2 c. sugar
  • 5 egg yolks
  • 1 pkg dry yeast
  • 1/4 c. very warm water
  • Grated rind of 1 lemon
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 c. milk, scalded and cooled to lukewarm
  • 4 c. all-purpose flour (about)
  • 1 c. golden raisins
  • 1/4 c. sliced blanched almonds


Cream butter & sugar in large bowl. Beat 4 egg yolks till thick & lemon-colored. Stir into creamed mix. Soften yeast in 1/4 c. water. Add to mix with the lemon rind. Beat in salt & cinnamon. Add milk and flour to make a soft dough. Stir in raisins. Knead in bowl until dough no longer sticks to the hands. Cover & let rise till double (2 hours). Butter a Bundt pan and shape dough to fit. Put in pan, cover and let rise again till double (about 1 1/2 hours). Beat remaining egg yolk slightly with 2 tbsp. water. Brush on raised dough and sprinkle with almonds.

Bake in preheated 350 oven for about 30 minutes.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Wielkanocna Babke (Easter Babka)