2 Reviews of Ukrainian Country Babka

From: mianbao

On Oct 23, 2005

I am reposting this review of Sept 12, 2004 to correct the size of the pan I used. It was an 8-inch, not 9-inch pan. I really enjoyed making this, and now we're enjoying eating it. It was my first experience with such a traditional recipe, and was quite interesting. I did cut the recipe in half, and baked it in a 8-inch tube pan. It rose high and light and lemony. I left it on the tube pan base until it was fairly cool then removed it to a cooling rack. It didn't fall. Phew!! Thank you for this recipe.

From: Kai Hire

On Aug 10, 2008

Excellent, traditional babka! This would make two large bundt pans' worth or three loaf pans, loaf pans happened to be what I had on hand. I did add about another 1/4 cup flour after the second rising because it seemed too sticky, could probably have even added a full 1/2 cup, but this is absolutely delicious. Used the rind of 1 orange AND 1 lemon, and added 1 tsp pure vanilla extract (that's what my grandmother always did). Don't be scared of all the rising, if you follow the recipe exactly it comes out perfect.