If you’d like to watch our live Babka Bake step by step zoom click here 🙂
Directions for recipe #1 below:
You will need:
1 large bowl or kitchen aid machine with dough hook
3 small bowls
1 wooden mixing spoon
2 loaf pans or 3 round 6″ pans
In large mixing bowl Combine 1 TBSP yeast with 1 TBSP sugar and 1 cup warm water (water should be baby bath temperature)
Allow the yeast mixture to rest and bubble at least 10 minutes. It should look slightly frothy or foamy. If it doesn’t bubble, then the yeast may not be fresh or active and you will need new yeast.
Slowly add to the yeast mixture:
1 egg (check for blood)
1/2 cup sugar
1/4 cup oil
Slowly mix with wooden spoon or on low in the mixer
add 2 cups of flour – mix
add 1/2 TBSP salt – mix
add another 2 cups of flour – mix
At this point your dough should begin to form a good doughy consistency
you will need to decide how much more of the remaining 1/2 cup of flour you will add, slowly 🙂 you may need all of it or you may not.
The dough should not be sticky but also should not be too dry.
at this point if you are not using the mixer you will want to knead the dough by hand for a few minutes. You can transfer it to a board or your counter to continue kneading.
When dough is firm and soft, place it in a lightly floured bowl, cover with a dish towel and place it in the warmest area in your kitchen.
Allow the dough to rise for at least one hour.
1 cup of confectioners sugar
1/3 cup cocoa
1/2 cup oil
Mix with a fork
Preheat oven to 350 degrees
Shaping the loaves:
When dough has risen at least one hour, remove it from bowl and place on floured board.
Divide the dough in half for two babkas or use all of it for one super large babka.
Using the rolling pin, roll out the dough and flatten it into a rectangular shape trying to get as thin as possible 1/4- 1/8 inch thickness.
Using a spoon, spread the filling generously over the dough reaching the corners.
Starting at the area closest to you, roll the dough until completely rolled like a jelly roll. ( see video for specific details)
Place seam side down on board and slice the dough in half lengthwise.
Pinch the two pieces at the top and slowly “braid” and twist the two pieces together.
Don’t worry about losing some of the filling or it oozing out, you can use a spoon to shmear it back on 🙂
Once the dough is “braided” lay it in the oiled pan.
1/2 cup sugar
1/2 cup flour
2. 1/2 TBSP oil
Mix together with the tips of your fingers creating a crumbly struessel like topping.
Generously sprinkle over the Babka
Place in oven for 40 -50 minutes until top parts of visible dough are warm brown.
While the babka is baking make a sugar glaze
1/2 cup water
1/2 cup sugar
boil over low heat, mix slowly until sugar dissolves.
When babkas are ready slowly pour the glazed sugar over the babkas allowing the sugar to be absorbed into the dough.
This glaze will keep the babkas moist and delicious and will give a beautiful shine to the babkas. Don’t worry if some of the struessel gets soggy it will dry up and be YUM!
Allow babkas to cool before serving or eat HOT
Babkas will stay fresh for at least 2-3 days in airtight container.
Babkas can be frozen up to 2 months.
Eat the babka with friends and family and Enjoy
Stay tuned for our next session with Devorah in the Kitchen 🙂
for any questions feel free to e-mail me at firstname.lastname@example.org