Sweet buckwheat babka

Sweet buckwheat babka



90 MIN.


Buckwheat babka is a ritual bakery of Dzukija region: inhabitants of Dzukija region baked it for celebrations, waiting for honourable guests. Buckwheat was well-grown in sandy fields in south eastern Lithuania, so buckwheat dishes are common in this region. Buckwheat babka is baked from buckwheat flour with all the shell. It is almost impossible to describe the recipe for babka - everything is made out of the eye, according to the perception of each housewife... Even now, in the region of Dzukija, exist babka baking competitions, who will bake the most beautiful, sweeter and more colourful babka.

More about the object you will find in project implementer website.

You will need

500 g - buckwheat flour
500 ml - milk
0.5 glass of - sour cream
1 teaspoon of - soda
2 - eggs
200 g - butter
1 glass of - sugar
- salt

Dish cooking

Stir eggs with sugar using a wooden spoon. Pour dissolved butter into the resulting mass and stir. Then add 500 ml milk and pour flour. Mix everything well again.

Finally, mix 0.5 glass of sour cream with soda, pour into dough and stir. Put the dough into a greasy baking tin and bake in medium heated oven for about 1 hour.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process