Elisabeth Luard

Wedding Cake

Wedding Babka

Preparation info
  • Makes

    1

    babka
    • Difficulty

      Easy

Appears in
Sacred Food: Cooking for Spiritual Nourishment
Sacred Food

By Elisabeth Luard

Published 2001

  • About

Yeast-raised doughs enriched with egg and butter are eastern Europe’s equivalent of western Europe’s rich fruit cakes, replacing extravagant white-iced, many-tiered wedding cakes as the centerpiece of the wedding feast.

Ingredients

  • 5 cups/750 g white bread flour
  • 1 teaspoon salt
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Method

  1. Preheat the oven to 400°F/200°C/Gas 6.
  2. Sift the flour and salt into a warm bowl. Cream the yeast with the sugar, and fork it up with the egg and milk and melted butter (reserve a little of the egg-and-milk to brush the top of the braid later).