Cakes, Breads, Muffins & Scones/ Easter/ Holidays/ Recipes

Babka Monkey Bread

Babka-Monkey-Bread

Babka, also known as Ukrainian Easter Bread, is something that we make every year, the kids and I, for Easter weekend. Babka is a glorious scalded milk and egg yolk bread, one of the richest yeast breads I’ve every eaten. (How could it not be, with pure egg yolks in it?).

This year I faced a dilemma : I had no coffee tins. It seems that every year I am scrounging for coffee tins, either they were accidentally recycled or they rusted on me over the past year. It is also VERY hard now to find coffee tins without a little lip inside, said lip hinders the removal of the bread from the tin.

I honestly hadn’t even thought about coffee tins, sure I knew that I would be making Babka this year but to be honest my scattered brain didn’t register that I needed something to bake it in.

I have two loaf pans so I set them to work immediately.

The dough from a full recipe of Babka will make 5 loaf pans or seven coffee tins.

As you can see, I made a full recipe and split it up. This will make two loaves and two bundts of Monkey Bread.

Babka-Monkey-Bread5

I’m not sure if you saw my Instagram of my kitchen canister find, but here they are, in their gorgeous turquoise glory!

canniseters

They have been put to work already. I have been coveting a set of turquoise kitchen canisters for a long, long time, my friends. I’m seriously so in love with them.

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Back to Babka!

This is what it will look like before rising.

Babka-Monkey-Bread3

Another tidbit of advice?

Don’t use an angel cake pan.

Sigh. I have brown sugar on the bottom of my oven. See? I make stupid mistakes as well. Man, I didn’t even think about it leaking through!

Babka-Monkey-Bread2

You could also make the monkey bread in a square pan if you wanted, the shape would just be different. I suggest a 9×13 pan.

PinnablePic


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I have halved this recipe so that it makes two Monkey Breads, which if you are having a large family gathering will be just perfect. Or perhaps, since the tradition with Babka is to give it away – you would take some to Church as well- you can make the large whole recipe (click here) and then divide it up between loaf pans and bundts.

I’m of the opinion if you are going to all this effort for homemade bread, you should make the whole deal however!

Happy Baking everyone!

Love you more than chocolate,

Karlynn

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Babka Monkey Bread


  • Author: Karlynn Johnston
  • Prep Time: 120 min
  • Cook Time: 30 min
  • Total Time: 150 min
  • Category: Dessert

Description

Amazing, rich and decadent Monkey Bread recipe. This uses a eggy, scalded milk dough that makes it the best Monkey bread I’ve ever had! This recipe is for two bundts, making it perfect for family gatherings.

Ingredients

  • 1/4 cup of warm water
  • 1/2 tsp sugar
  • 1 tbsp of traditional yeast
  • 1/2 cup of butter
  • 1 cup of milk
  • 1/2 cup of water
  • 1/4 cup + 2 Tbl of white sugar
  • 1/2 tsp of salt
  • 3 egg yolks
  • 1 cups of raisins
  • 1/4 tsp turmeric (can be left out this colors it yellow)
  • 4- 41/2 cups of flour

Sugar Mixture:

  • 1 c brown sugar
  • 2 1/2 tsp cinnamon?

Instructions

  1. Place the butter, milk and sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded. (near boil)
  2. Mix the cup of cold water and the hot milk in a bowl for a stand mixer. (or the large bowl you are using to combine all ingredients.)
  3. Take the 1/2 cup of warm water and sugar, mix in your yeast thoroughly and let it start bubbling away.
  4. Beat your egg yolks and turmeric. The turmeric gives the bread it’s lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
  5. Add it to the cooled milk mixture in the mixer bowl.
  6. Then add the yeast mixture to the bowl.
  7. Using a stand mixer with the dough hook attachment, place the bowl of liquid ingredients on the mixer.
  8. Mix the salt into your flour then add in the first four cups of flour to the bowl with the dough hook going on the lowest speed, then add your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
  9. Once that’s done it needs to rise. Put it into a bowl in a nice warm place and cover it with a damp tea towel.
  10. Once it’s doubled in size, it’s time to punch it down.
  11. Divide the dough into two even pieces.
  12. Take the dough and on a lightly floured work surface roll each piece into a 9 inch by 9 inch square.
  13. Once you have that 9×9 square, mark off 9 sections, each way, so you are ending up with 81 lovely little squares.
  14. Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
  15. Melt the ½ cup of butter in a bowl.
  16. In a larger bowl combine the brown sugar and 2½ tsp of cinnamon.
  17. Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mixture then place it in the bundt pan.
  18. Stagger the layers.Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough. When finished, place a clean towel over the tops of the pans and let rise again.
  19. In about 45-50 minutes the dough will rise almost to the top of the pan.
  20. Preheat the oven to 350 then place the bundt pans in the oven on the second from the bottom rack. To prevent the tops from browning too much, place a large oven sheet on a top rack above the bundts, thus preventing the top heat from over cooking the tops of the bundts.
  21. Bake for 25-30 minutes. You can test the bread with a thermometer inserted into the middle, this eggy bread will be done around the 198-200 degree F mark. There’s nothing worse than soggy monkey bread, so this is my trick to making sure it’s done perfectly.
  22. Remove from the oven and cool slightly then invert onto the serving plate.

Nutrition

  • Serving Size: 6

 

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4 Comments

  • Reply
    MrsClay
    June 3, 2015 at 6:51 am

    Reading through your post (this looks absolutely delicious for the record) I noticed that you mention a cinnamon and sugar dip after being coated in butter but its not listed in the ingredients. Is it similar to your other monkey bread recipe 1 c brown sugar 2 1/2 tsp cinnamon? (which was well received at a recent gathering I went to thanks so much for the recipe!) I’ve bookmarked the other recipe to refer back to but I was just curious. I’m looking forward to trying this one out as well.

    To many more Sweet Treats!

    Mrs Clay.

  • Reply
    ajonca
    April 9, 2015 at 7:07 pm

    Do you only allow positive comments about your recipes?  It’s a shame you don’t want to learn or improve from others.  I won’t be returning to your site again.

    • Reply
      thekitchenmagpie
      April 9, 2015 at 7:41 pm

      @ajonca Oh yes, I approve  all those positive comments on how cookies flatten, how cakes fall…oh wait, all those aren’t positive, silly me. 

      Thanks for reading one recipe and drawing a completely wrong conclusion. Just because I only get around to approving comments once a week because there are HUNDREDS to approve sometimes, doesn’t mean that I don’t post negative ones. It just means I am BUSY and take my time. And on this one I have no clue what you are complaining about.

      Please don’t bother returning if you are going to troll and attack. I’ll approve this comment because unless there are swear words, I actually DO approve EVERYTHING.

  • Reply
    rylush2011
    April 4, 2015 at 4:06 am

    Ok, I just made this recipe and noticed several things that did not line up which made it very difficult for someone who has never made a babka or monkey bread before.  I am a bit sleep deprived today and it might be just me but I have read and re-read the recipe and here is where my confusion lies:

    First of all you’re not clear about which portion of sugar is added to what. Then you say to add the “cup of cold water” – there is no cup of water listed in the ingredients. You say 4 – 4 1/2 cups of flour but in the instructions you’re adding another 4-5 cups on top of that!  Lastly there is no mention of how much brown sugar is needed.  I made some assumptions and hopefully educated guesses as to what you meant – cross your fingers for me as I just put it in the oven 🙂

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