Why You’ll Love this Sweet & Buttery Jewish Babka
If you’re looking for a baking project that’ll fill your kitchen with the most heavenly aroma, this Jewish babka recipe is about to become your new obsession. Trust me, there’s something magical about the combination of sweet dough, orange and lemon zest, almonds, and raisins that creates an irresistible treat.
I love how versatile babka is—perfect for breakfast with coffee, afternoon tea, or dessert. The buttery, tender crumb practically melts in your mouth, while the breadcrumb-coated exterior creates a delightful textural contrast. And can we talk about those swirls? Absolutely gorgeous. No fancy equipment needed, just patience.
What Ingredients are in Sweet & Buttery Jewish Babka?
This traditional Jewish babka brings together simple pantry staples to create something truly magnificent. The magic happens when we combine rich dairy elements with aromatic citrus and sweet additions. What makes this recipe special is how these humble ingredients transform during baking into a tender, fragrant loaf that’s both comforting and slightly sophisticated. Ready to gather everything you need for this delightful baking project?
- 1/2 cup sugar
- 1/2 cup butter
- 1 1/4 cups milk
- 2 compressed yeast cakes or 2 (1/16 ounce) envelopes active dry yeast
- 5 cups flour
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon freshly grated orange rind
- 1 tablespoon freshly grated lemon rind
- 1/2 cup chopped almonds
- 1 cup raisins
- Breadcrumbs (for the pan)
A few notes about these ingredients—quality matters here, especially with the citrus zest and butter. Look for unwaxed citrus when possible for the best flavor from those rinds. And while the recipe calls for almonds, you could substitute walnuts or pecans if that’s what’s in your pantry. The breadcrumbs might seem like a minor addition, but they create that distinctive outer texture that’s characteristic of traditional babka. Don’t be tempted to skip them!
How to Make this Sweet & Buttery Jewish Babka
Creating this beautiful babka begins with a bit of dairy magic. First, scald 1¼ cups milk (which means heating it until bubbles form around the edges, but before it boils), then pour it over ½ cup sugar and ½ cup butter in a large bowl. This melts the butter and dissolves the sugar—a perfect warm bath for our yeast. Let this mixture cool until it’s just warm to the touch, about body temperature. Nobody likes a too-hot milk bath, and neither does yeast!
Now for the science part—dissolve 2 envelopes of active dry yeast in a small portion of the cooled milk mixture, then add it back to the bowl. Gently incorporate 2½ cups of flour (half of your 5-cup total) and beat until smooth.
In a separate bowl, add 1 teaspoon salt to 4 large eggs and beat them until they’re thick and lemony-colored. This egg mixture gets folded into your flour base, creating a rich, velvety dough. The remaining 2½ cups flour goes in next, along with those aromatic flavor-boosters: 1 tablespoon each of freshly grated orange and lemon rinds. Using a premium kitchen mixer would make this process much easier and ensure even ingredient distribution. Finally, fold in ½ cup chopped almonds and 1 cup raisins, distributing them evenly throughout.
Turn the dough onto a floured surface and channel any frustrations into a therapeutic 15-minute kneading session. The dough will transform from sticky to smooth and elastic—you’ll know it’s ready when it bounces back slightly when pressed. A stand mixer can significantly reduce the effort required for kneading while providing consistent results for your babka dough.
Place it in an oiled bowl, cover with a damp cloth, and let rise in a draft-free spot until doubled in size, about an hour. When risen, the dough gets a cozy new home—a well-greased tube pan that’s been sprinkled with breadcrumbs (these create that characteristic crunchy exterior).
Bake at 350°F for 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. The aroma that fills your kitchen? Consider that your reward for patience.
Sweet & Buttery Jewish Babka Substitutions and Variations
Now that you’ve mastered the classic babka technique, let’s explore some delightful substitutions and variations that can transform this traditional Jewish treat into your own personal masterpiece.
You can swap the raisins for chocolate chips, dried cranberries, or even chopped dates for a different sweetness profile.
Not a fan of almonds? Try walnuts, pecans, or pistachios instead.
For a dairy-free version, substitute the butter with coconut oil and use almond milk.
Looking for a citrus twist? Add more orange zest or try lemon curd swirled throughout.
The possibilities are endless, and that’s what makes babka so wonderfully adaptable.
What to Serve with Sweet & Buttery Jewish Babka
What pairs perfectly with a warm slice of sweet and buttery Jewish babka? I love serving mine with a strong cup of coffee or hot tea, which helps balance the rich sweetness.
For breakfast, try adding a dollop of tangy Greek yogurt alongside—the contrast is divine.
When serving babka as dessert, a scoop of vanilla ice cream or fresh berries creates a beautiful presentation.
For special occasions, I’ll pair it with a small glass of dessert wine like Moscato or even a coffee liqueur.
Final Thoughts
I’ve found that patience truly makes the difference.
Those 15 minutes of kneading and hour of rising aren’t just steps—they’re meditation. Worth every second when you smell that heavenly aroma filling your kitchen.
Just like when making a perfectly tender roast, allowing proper cooking time ensures the best results.
Ready to create your own babka tradition?
The journey’s as rewarding as the destination.
