Annie’s Bubbat

BubbatBubbat is a traditional Mennonite dish and if you like sweet and savoury combinations, you should try it. It’s a raisin-studded quickbread type of stuffing that is typically served with turkey dinner. There is a varying love of raisins in the Janzen household. My father-in-law encouraged me to add a few extra handfuls – and hubby encouraged me to add none. This version of Bubbat is from my mother-in-law’s aunt Annie and it’s a family favourite. You can steam it alongside the turkey in a brown paper bag – or if you’re the vegetarian variety like myself – you can bake it in a pan. Serve it sliced, doused in gravy or butter. It’s also good with leftovers. -bvox
Prepping bubbat

Annie’s Bubbat

  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup cream
  • 1/4 cup milk + a little more
  • 2-3 cups raisins

Sift dry ingredients together, then add the raisins, cream and milk. Mix until blended. The dough should be wet. You have two options to bake it:

  1. Spray a small brown paper bag with cooking spray. Spoon the mixture into the bag and fold the bag a few times until closed. Place the bag into the turkey pan alongside the turkey for the last two hours of roasting the turkey. Cooking it this way produces a moist, steamed version.
  2. Grease a loaf pan and add the mixture to it, smoothing it out. Bake in the oven at 375 F for 25-30 minutes or until golden and the toothpick comes out clean.

Bubbat dough

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3 thoughts on “Annie’s Bubbat

  1. Miss.OnceUponAMarathon December 31, 2012 at 11:21 am Reply

    The picture looks great! Do you put any gravy on the bread, like a stuffing?

  2. Anonymous December 17, 2014 at 3:38 pm Reply

    We always ate it smothered in gravy

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