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BABKA
cook:
1 h 30 min
1,139,745 views Whether you’re looking for a sweet or savory morsel, these babka recipes are for you!
2 Babka Loaves
US
original
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INGREDIENTS
For the Babka Dough
550 g all purpose flour
2 ½ tsp instant dry yeast
2 large eggs, room temperature
160 g whole milk, warmed (~80 90°F)
55 g granulated sugar
1 tsp Optional: vanilla paste
2 tsp kosher salt
140 g unsalted butter, softened + more for greasing
Optional: As needed muscovado or turbinado sugar
for the Filling of choice (see recipes below)
Optional: Streusel Topping (see recipe below)
Optional: Simple Syrup (see recipe below)
For the Chocolate Filling
115 g unsalted butter, cubed
190 g dark chocolate, chopped
35 g unsweetened cocoa powder
80 g powdered sugar
½ tsp cinnamon
135 g bittersweet chocolate chips
For the Simple Syrup
150 g granulated sugar
150 g water
For the Cinnamon Sugar Filling
500 g brown sugar
280 g unsalted butter, melted
2 large egg whites
60 g all purpose flour
4 tbsp ground cinnamon
1 tsp kosher salt
For the Streusel
85 g light brown sugar
60 g all purpose flour
½ tsp kosher salt
50 g unsalted butter, melted
For the Everything Bagel Filling
1 tbsp white sesame seeds
2 tsp black sesame seeds
1 ½ tsp poppy seeds
1 ½ tsp onion flakes
1 ½ tsp garlic flakes
1 ¼ tsp finishing salt
340 g cream cheese, softened
90 g unsalted butter, softened
DIRECTIONS
1.
For the Babka Dough
1.
Whisk together the flour and yeast in the bowl of a stand mixer.
550 g all purpose flour
2 ½ tsp instant dry yeast
2.
Combine the egg, milk, sugar, vanilla extract (if using), and salt in a separate bowl.
2 large eggs, room temperature
160 g whole milk, warmed (~80 90°F)
55 g granulated sugar
1 tsp Optional: vanilla paste
2 tsp kosher salt
3.
Add the milk mixture and unsalted butter to the dry ingredients.
4.
Using the dough hook attachment, mix the dough until completely homogenous and a smooth, elastic dough has formed, about 6-8 minutes.
stand mixer
5.
Turn the dough out onto an oiled work surface and gently shape the dough into a roughly rectangular shape.
6.
Thoroughly wrap the dough in plastic wrap and refrigerate overnight.
7.
Grease two 9-inch loaf pans in a layer of unsalted butter and line them with parchment paper. Optionally, apply more butter to the parchment paper and coat in muscovado/turbinado sugar (skip this step if making savory babka).
unsalted butter, softened + more for greasing
Optional: As needed muscovado or turbinado sugar
8.
Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces.
9.
Roll the first half of the dough block into a 9 ½ inch by 15-inch rectangle. The dough should be about ⅛ inch thick.
10.
Spread the filling of choice onto the dough, then start rolling the short side of the dough towards the other. This should create a log about 9 ½ inches long.
11.
Repeat the rolling process with the second half of the dough. Transfer the babka logs to the freezer for 10-15 minutes to firm up.
12.
Using a long knife, slice each log in half lengthwise. With the cut-side facing up, twist the two halves around each other.
13.
Transfer the shaped babkas into the prepared loaf pans. Cover it with a damp towel and allow it to proof until it doubles in size, about 1-2 hours.
14.
Towards the end of proofing, preheat the oven to 350 °F.
15.
If using the streusel topping, sprinkle it all over the proofed babka now.
16.
Transfer the babkas to the oven and bake for 45-55 minutes or until the internal temperature reaches at least 185 °F.
17.
Remove the babka from the oven and allow it to cool for 10 minutes. Carefully remove the babkas from the pans and allow them to cool completely before slicing. If making the chocolate babka, brush with the simple syrup before it cools.
Optional: Simple Syrup (see recipe below)
18.
For the Chocolate Filling
1.
Melt the butter and chocolate over a double boiler.
115 g unsalted butter, cubed
190 g dark chocolate, chopped
2.
Stir in the cocoa powder, powdered sugar, and cinnamon.
35 g unsweetened cocoa powder
80 g powdered sugar
½ tsp cinnamon
3.
Allow the mixture to cool and slightly thicken.
4.
Reserve until ready to use, up to 4 hours.
5.
Once spread onto the dough, finish with a sprinkling of the chocolate chips.
135 g bittersweet chocolate chips
6.
For the Simple Syrup
1.
Combine the sugar and water in a small pot.
150 g granulated sugar
150 g water
2.
Bring the mixture to a simmer, then cover with a lid for 1-2 minutes. This will help prevent crystallization.
3.
Uncover the cooking sugar and cook until the syrup reaches 225°F or 107 °C.
4.
Allow the syrup to cool to room temperature before using, up to 4 hours.
5.
For the Cinnamon Sugar Filling
1.
Combine all the ingredients in a small bowl.
500 g brown sugar
280 g unsalted butter, melted
2 large egg whites
60 g all purpose flour
4 tbsp ground cinnamon
1 tsp kosher salt
2.
Fold to combine, then reserve at room temperature until ready to use.
3.
For the Streusel
1.
In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand.
85 g light brown sugar
60 g all purpose flour
½ tsp kosher salt
50 g unsalted butter, melted
2.
Squeeze the mixture in the palm of your hand to create clumps of streusel.
3.
Reserve until ready to use, up to 4 hours.
4.
For the Everything Bagel Filling
1.
In a small bowl, combine the sesame seeds, poppy seeds, onion flakes, garlic flakes, and finishing salt. Whisk to combine thoroughly.
1 tbsp white sesame seeds
2 tsp black sesame seeds
1 ½ tsp poppy seeds
1 ½ tsp onion flakes
1 ½ tsp garlic flakes
1 ¼ tsp finishing salt
2.
In a separate medium bowl, fold together the cream cheese and unsalted butter. Add the seasoning mixture to the cream cheese and once again, fold to combine.
340 g cream cheese, softened
90 g unsalted butter, softened
3.
Reserve the mixture at room temperature for up to 4 hours before use.
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