Easter Brioche ‘BABKA’, soaked with Spiced Honey Liqueur


Babka 2.jpg
  • 500g flour

  • 20g dry yeast

  • 125ml milk

  • 125g unsalted butter

  • 3 eggs

  • 125g caster sugar

  • Orange peel from one orange

  • 60ml sunflower oil

  • 30ml Spiced Honey Liqueur

  • 250g icing sugar

  • Juice from one orange


Dissolve dry yeast in a bowl with two spoons of warm milk and a teaspoon on sugar. Leave it for 10 minutes in a warm place, covered with a cloth.

Mix flour with sugar in a bowl. Melt butter in a pot and leave it to cool down. Beat 2 whole eggs and 1 egg yolk. Now add butter, eggs and the yeast starter to flour and mix well. Leave it to rest for 10 minutes.

Slowly start pouring oil to the mixture while kneading. Keep kneading for at least 10 minutes, until the mixture is very smooth. Add raisins and orange peel and mix some more. Oil your cake tin with some butter and transfer the mixture to your cake tin, cover it with a cloth and leave it for another 30 minutes a warm place. Set your oven for 180C. Bake for 30 minutes.

Once the cake cools down, soak it with Spiced Honey Liqueur (or orange juice if it’s for kids) by pouring the liquid slowly over the cake.

Now mix icing sugar with orange juice and pour it all over the cake. Decorate with orange peel and raisins.

You may enjoy Babka with a small serving of Spiced Honey Liqueur, at room temperature or over ice.


Top tip:

  • Use ingredients at room temperature, butter and milk only warm, not hot.

  • Avoid drafts in the kitchen to allow yeast to grow nicely.

  • We used a fluted cake tin but any round tin will work.

Spiced Honey 4.jpg