Mixed Fruit Babka

Mixed Fruit Babka



  • ½ teaspoon iodized salt
  • 4 cups MAYA All-Purpose Flour sifted
  • 3/4 cup fresh milk
  • ½ cup granulated sugar
  • 2 teaspoons instant yeast
  • 5 pieces egg yolks
  • zest of 1 whole lemon or orange
  • ½ cup butter softened


  • 150 grams mixed fruits 25 grams each of dried, candied fruits such as
  • raisins, blueberry, cranberries, candied cherries, lemon and orange
  • Enough confectioners’ sugar for dusting


  • Preheat oven to 350°F/177°C. Grease Bundt pan.
  • In a clean, dry bowl mix the salt and flour until well combined. Set aside.
  • In another bowl, bring together milk, sugar, yeast, egg yolks and lemon zest. Mix until well blended.
  • Add in the flour mixture and light mix then damp the mix of dough into a clean working surface. Bring the dough together and knead to form a ball then start adding little by little the softened butter and continue kneading until dough become smooth and elastic.
  • Place the smooth dough on a lightly greased bowl then cover bowl with a towel or cling wrap and proof for 40 minutes or until double in size.
  • Punch down dough after proofing then using a rolling pin, roll out dough into a large rectangle about ¼ to ½ inch in thickness.
  • Sprinkle the mix fruits on the dough, make sure to leave enough space on each side for easy rolling.
  • Roll the dough to create a log shape dough then place it into prepared Bundt pan to proof again for another 30 minutes or until dough doubled in size.
  • Once the dough doubled in size on the pan, place it in an oven and bake for 30-40 minutes or until golden brown.
  • Place in a wire rack upon removal from the oven.
  • Dust the babka with confectioners’ sugar before serving.


Yield: 8- 10 servings

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