Babka (Festive Bread)

Babka is the kind of bread that makes a whole kitchen smell like a celebration.

This version builds a rich, egg-heavy dough with plenty of butter and warm milk, folds in plump raisins, and lets it rise until pillowy and doubled in size.

Once it’s in the springform pan and puffed up for a second rise, the top gets brushed with egg white and dusted with a cinnamon-sugar-flour crumble that bakes into a crackly, sweet crust.

Slice it into warm wedges and watch it disappear before it even hits the table.

Kitchen Tips

• Make sure your water is between 105 and 115 degrees when dissolving the yeast. Too hot kills it, too cool won’t activate it.
• Let the dough rise in a warm, draft-free spot. Inside an oven with just the light on works well.
• Don’t skip the second rise in the pan. It’s what gives the babka its light, airy crumb instead of a dense, heavy loaf.
• Cool in the pan for a full 15 minutes before removing the springform sides. Rushing this step can collapse the bread.

Variations

• Replace raisins with dried cranberries or chopped dried apricots for a tangier twist.
• Swirl in a ribbon of chocolate-hazelnut spread before the second rise for a chocolate babka.
• Add a teaspoon of orange zest to the dough for a citrus-scented holiday version.