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BABKA INSPIRED BY SEINFELD

Picture for Babka inspired by Seinfeld

7,679,214 views  Whether you’re a miserly Costanza or an eager-to-impress Benes, you can be sure that things aren’t going to go according to plan if you’re on Seinfeld.  Skip the hairy bakery and try making babka all your own — cinnamon or chocolate, they’re sure to outshine Barbara Benedict’s store bought swill.

US

original

metric

INGREDIENTS

whole milk

½ cup whole milk

active dry yeast

1 packet active dry yeast

sugar plus a pinch

2 ½ ounces sugar plus a pinch

flour

18 ounces flour

kosher salt

1 tsp kosher salt

Grated nutmeg, to taste

Grated nutmeg, to taste

large eggs, lightly beaten

4 large eggs, lightly beaten

unsalted butter, cut into tablespoons, plus more for greasing

12 tbsp unsalted butter, cut into tablespoons, plus more for greasing

sugar

1 cup sugar

water

1 cup water

butter

½ cup butter

chocolate

9 ounces chocolate

espresso powder

2 tsp espresso powder

cocoa powder

⅔ cup cocoa powder

powdered sugar

⅔ cup powdered sugar

ground cinnamon

4 tbsp ground cinnamon

brown sugar

1 cup brown sugar

unsalted butter, melted

1 cup unsalted butter, melted

DIRECTIONS

1.

Heat milk to 110°F.  Add yeast and a pinch of sugar to milk, and allow to sit at room temperature for 10-15 minutes, or until foaming. Meanwhile, in the bowl of a stand mixer, combine flour, sugar, salt, and nutmeg.  Affix dough hook, and add yeast mixture. Mix for 1 minute or until barely combined. Add eggs and mix on medium speed for about 5 minutes, or until the dough pulls away from the bowl of the mixer, and forms a cohesive ball. Add half the butter, and beat on medium speed for 5-7 minutes, until incorporated. Repeat with remaining butter, adding flour 1 tablespoon at a time if the dough is too sticky.  Form the dough into a ball, place in a large buttered bowl, and cover with a clean kitchen towel.  Place in an off oven and allow to rise for 1 1/2 hours.  Remove dough, punch down, cover with plastic wrap, and refrigerate overnight (or at a minimum of 4 hours).

active dry yeast

1 packet active dry yeast

sugar plus a pinch

2 ½ ounces sugar plus a pinch

kosher salt

1 tsp kosher salt

Grated nutmeg, to taste

Grated nutmeg, to taste

large eggs, lightly beaten

4 large eggs, lightly beaten

unsalted butter, cut into tablespoons, plus more for greasing

12 tbsp unsalted butter, cut into tablespoons, plus more for greasing

whole milk

½ cup whole milk

flour

18 ounces flour

2.

To make simple syrup, combine sugar and water, and simmer until syrupy, about 15 minutes. Allow to cool completely.

sugar

1 cup sugar

water

1 cup water

3.

If making chocolate babka, melt butter and chocolate together on medium power in the microwave, stirring every 30 seconds, until completely smooth.  Whisk in espresso powder, cocoa powder, and powdered sugar until a spreadable paste forms.

butter

½ cup butter

chocolate

9 ounces chocolate

espresso powder

2 tsp espresso powder

cocoa powder

⅔ cup cocoa powder

powdered sugar

⅔ cup powdered sugar

4.

If making cinnamon babka, combine cinnamon, sugar, and melted butter, combining thoroughly until a spreadable paste forms.

ground cinnamon

4 tbsp ground cinnamon

brown sugar

1 cup brown sugar

unsalted butter, melted

1 cup unsalted butter, melted

5.

Remove dough from the refrigerator, divide in half, and roll out to a 24 x 18 inch rectangle on a lightly floured surface.  Spread evenly with desired filling, leaving a 1-inch gap around all sides. Roll into log widthwise, and place in the freezer for 15-20 minutes, or until firm. Repeat with the other half of dough.

6.

Remove dough roll from the freezer, and using a bread knife, cut down the middle lengthwise, exposing all the chocolate/cinnamon layers.  Hold the two halves of dough against each other so the cut sides are facing out, and twist into a decorative loaf. Watch the video to see it done! Place in buttered, parchment-lined loaf pans, cover with a damp towel, and allow to rise in the off oven for 1 1/2 hours.

7.

Preheat oven to 375°F and bake for 30-40 minutes, or until a tester inserted into the thickest part of the loaf comes out clean. Remove from the oven, place on wire racks, and immediately brush down with simple syrup. Allow to cool for at least an hour before slicing and serving.

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