Festive Easter Babka Delight with Creamy Icing
Celebrate Easter with this delightful Festive Easter Babka! This sweet yeast bread, enriched with a luscious combination of vanilla, almond, and lemon flavors, is sure to impress your family and friends. Filled with plump raisins, it creates the perfect texture to pair with the silky glaze. Serve it as a centerpiece for your holiday brunch or as a special treat to enjoy with coffee. This recipe is easy to follow and brings joy to any Easter celebration!
N/A
Servings
150
Calories
12
Ingredients
Ingredients
dry yeast
1 (1/16 ounce) envelope (none)
light cream or half-and-half
1/2 cup (none)
sugar
1/3 cup (divided into two parts)
flour
2 cups (divided into two parts)
eggs
3 (beaten)
vanilla extract
1 teaspoon (none)
almond extract
1/2 teaspoon (none)
lemon rind
1 teaspoon, grated (zested)
butter
1 tablespoon (melted)
raisins
1/4 cup (none)
confectioners' sugar
1/2 cup (none)
rum or lemon juice
1 tablespoon (none)
Instructions
1
In a small bowl, dissolve the dry yeast in the light cream or half-and-half, allowing it to sit for about 5-10 minutes until frothy.
2
In a large mixing bowl, combine half of the sugar (about 1/6 cup) and half of the flour (about 1 cup). Mix in the activated yeast mixture, cover it, and let it rise in a warm, draft-free spot until doubled in size, approximately 30 minutes.
3
Once risen, add the remaining flour, sugar, eggs, vanilla extract, almond extract, grated lemon rind, and melted butter. Mix until a smooth dough forms.
4
Knead the dough on a floured surface until it is elastic, then gently fold in the raisins, ensuring they are evenly distributed.
5
Grease and flour a babka pan (or a tube pan) thoroughly. Place the kneaded dough into the prepared pan, covering it with a clean cloth. Allow it to rise again in a warm area until it doubles in size, about 30-45 minutes.
6
Preheat the oven to 350°F (175°C). Once the dough has risen, bake it for 35 to 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7
Allow the babka to cool in the pan for about 10 minutes before carefully removing it from the pan to cool completely on a wire rack.
8
For the icing, combine confectioners' sugar with rum (or lemon juice) in a small bowl. Mix until smooth, adjusting consistency as needed, and then drizzle it over the cooled babka before serving.
Nutrition Information
2.7g
Fat
27g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Festive Easter Babka Delight with Creamy Icing?
It is a sweet yeast bread enriched with vanilla, almond, and lemon flavors, filled with raisins and topped with a silky glaze, traditionally served during Easter.
How many calories are in a serving of this babka?
Each serving contains approximately 150 calories.
What is the fat content per serving?
This recipe contains 2.7g of fat per serving.
How many carbohydrates are in each portion?
There are 27g of carbohydrates per serving.
How much protein does this babka provide?
Each serving provides 3g of protein.
What kind of yeast is used in this recipe?
The recipe calls for one 1/16 ounce envelope of dry yeast.
What liquid is used to dissolve the yeast?
You can use 1/2 cup of either light cream or half-and-half.
How much sugar is required for the dough?
A total of 1/3 cup of sugar is used, divided into two parts during the mixing process.
How much flour do I need for this babka?
The recipe requires 2 cups of flour in total.
How many eggs are included in the dough?
The recipe uses 3 beaten eggs.
What flavor extracts are added to the bread?
The dough is flavored with 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
Does the recipe use lemon?
Yes, it uses 1 teaspoon of grated lemon rind for a zesty flavor.
Should the butter be melted or softened?
The recipe specifically calls for 1 tablespoon of melted butter.
What type of fruit is mixed into the dough?
The bread features 1/4 cup of raisins.
How do I make the creamy icing?
Mix 1/2 cup of confectioners' sugar with 1 tablespoon of rum or lemon juice until smooth.
How long should the yeast sit to become frothy?
Allow the yeast to dissolve and sit for about 5-10 minutes.
How long is the first rise?
The first rise takes approximately 30 minutes in a warm, draft-free spot.
How long is the second rise after placing the dough in the pan?
The second rise should last between 30 to 45 minutes until the dough doubles in size.
What temperature should the oven be set to?
Preheat the oven to 350°F (175°C).
How long does the babka need to bake?
Bake the babka for 35 to 40 minutes.
How can I tell if the babka is done baking?
The babka is done when it is golden brown and a toothpick inserted into the center comes out clean.
What type of pan should I use?
You can use a babka pan or a tube pan, making sure it is thoroughly greased and floured.
How long should the bread cool in the pan?
Let the babka cool in the pan for 10 minutes before removing it.
When should I apply the icing?
Drizzle the icing over the babka only after it has cooled completely.
Can I substitute rum in the icing?
Yes, you can use lemon juice as an alternative to rum for the icing.
What is the first step in mixing the dough?
The first step is to combine half the sugar and half the flour with the activated yeast mixture.
What should I do after the first rise?
Add the remaining flour, sugar, eggs, extracts, lemon rind, and melted butter to form a smooth dough.
How should the raisins be added?
Gently fold the raisins into the elastic dough after kneading to ensure even distribution.
Is this recipe suitable for an Easter brunch?
Yes, it is designed as a festive centerpiece for holiday brunch or as a treat with coffee.
How many ingredients are in this recipe?
There are 12 main ingredients used to make the babka and its icing.