Babcis Babka Recipes

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BASIC BABKA



Basic Babka image

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.

Provided by Nicholio

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h25m

Yield 24

Number Of Ingredients 15

½ cup white sugar
¼ cup butter
1 teaspoon salt
1 cup hot milk (185 degrees F (85 degrees C))
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
2 eggs
4 ½ cups all-purpose flour
3 eggs
1 cup packed light brown sugar
⅓ cup butter, melted
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups walnuts, chopped
2 tablespoons butter, melted

Steps:

  • Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
  • Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
  • Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
  • Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
  • Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
  • Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
  • With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
  • Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
  • Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
  • Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
  • Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 34.7 g, Cholesterol 54 mg, Fat 20 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 158.1 mg, Sugar 14.2 g

UKRAINIAN EASTER BABKA



Ukrainian Easter Babka image

Ukrainian babka is a favorite slightly sweet yeast bread usually served at Easter. Learn how to make it easily with this traditional recipe.

Provided by Barbara Rolek

Categories     Bread

Time 1h20m

Number Of Ingredients 18

For the Sponge
1 cup milk
1/3 cup all-purpose flour
2 teaspoons sugar
1/2 cup water (lukewarm)
3 (1/4-ounce) packages active dry yeast
For the Dough
10 large egg yolks (room-temperature)
2 large eggs (room-temperature)
1 teaspoon salt
1 cup sugar
8 ounces butter (melted)
2 teaspoons vanilla extract
1 tablespoon lemon zest (grated)
6 cups all-purpose flour
Optional: 1 cup raisins (light or dark)
1 large egg (room-temperature)
2 tablespoons milk (or water, room-temperature)

Steps:

  • Gather the ingredients.
  • Scald the milk and cool it to 110 F.
  • Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
  • In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
  • Transfer the yeast mixture to the milk-flour paste, mixing well.
  • Cover with plastic wrap and let rise until light and bubbly.
  • Gather the ingredients.
  • In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
  • Add 1 cup sugar and continue beating until light.
  • Beat in the butter, vanilla, and lemon zest .
  • Add the sponge to this mixture and mix well.
  • Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
  • Knead in the optional raisins.
  • Cover with greased plastic wrap and let rise until doubled.
  • Punch down dough, knead a few times, and let it rise again.
  • Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
  • Cover with greased plastic wrap and let rise until tripled.
  • Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
  • Heat oven to 375 F.
  • Bake babkas 10 minutes.
  • Then lower temperature to 325 F and bake 30 minutes.
  • Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
  • Remove from the oven and let stand in the pan for 10 minutes.
  • Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
  • If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
  • Serve and enjoy!

Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 130 mg, Sugar 6 g, Fat 7 g, ServingSize 3 babkas (36 servings), UnsaturatedFat 0 g

CHOCOLATE BABKA



Chocolate Babka image

"Babka takes time and patience, but it makes an awesome gift," says Duff.

Provided by Duff Goldman

Time 4h

Yield two 9-by-5-inch loaves

Number Of Ingredients 26

1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
1/3 cup sugar, plus a pinch
41/2 cups all-purpose flour, plus more for dusting
4 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3/4 cup heavy cream
Pinch of kosher salt
1 cup bittersweet chocolate chips
1 stick unsalted butter, cut into pieces, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Pinch of kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup mini chocolate chips
Cooking spray
4 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3/4 cup water

Steps:

  • Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
  • Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
  • Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
  • Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
  • Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
  • Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.

BLACK SESAME BABKA



Black Sesame Babka image

It's me in coffee cake form! Chinese and Asian! Babka is a yeasted Jewish/Eastern European coffee cake that's really swirly and fun to make. Typically it's filled with chocolate or cinnamon but this one is filled with one of my favorite flavors of Asian desserts, black sesame. It's nutty and toasty, like a darker peanut butter.

Provided by Molly Yeh

Categories     main-dish

Time 4h

Yield 1 9-by-5-inch loaf

Number Of Ingredients 27

2 1/2 cups (335g) all-purpose flour
2 tablespoons (25g) sugar
1 1/2 teaspoons instant yeast
3/4 teaspoon kosher salt
Zest of half an orange
1/2 cup (120g) whole milk, warm (105º to 110ºF)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
6 tablespoons (85g) unsalted butter, at room temperature
1 large egg, beaten with a splash of water, for egg wash
Filling, recipe follows
Crumble Topping, recipe follows
Glaze, recipe follows
1/3 cup (85g) black sesame paste (or 1 cup whole black sesame seeds and 1 tablespoon coconut oil or a neutral oil-- ground together in a high-powered blender)
3/4 cup (150g) granulated sugar
2 tablespoons unrefined coconut oil, melted
1/2 teaspoon kosher salt
Zest of half an orange
1/4 cup (34g) all-purpose flour
1/4 cup (30g) powdered sugar
1 tablespoon black sesame seeds
Big pinch of kosher salt or flakey salt
4 tablespoons (57g) unsalted butter, cold and cubed
1 cup (180g) powdered sugar
Pinch of kosher salt
1 to 2 tablespoons whole milk

Steps:

  • For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it's doubled in size, 1 to 2 hours.
  • Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings.
  • On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it's too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ½-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes.
  • Arrange an oven rack in the lower third and preheat to 350 degrees F.
  • Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195ºF, begin checking at 45 minutes.
  • While babka is baking, prepare the Glaze (recipe follows).
  • Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two.
  • In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use.
  • Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly.
  • Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency.

BABKA I



Babka I image

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Provided by JJOHN32

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h55m

Yield 24

Number Of Ingredients 23

2 cups milk
½ pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
½ cup warm water (110 degrees F/45 degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 ½ cups dried currants
1 ½ cups raisins
1 ½ cups golden raisins
1 cup chopped slivered almonds
1 cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter
1 eggs
1 tablespoon water

Steps:

  • In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  • Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
  • In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
  • If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  • Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
  • Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  • In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
  • Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
  • Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  • Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 80.5 g, Cholesterol 99 mg, Fat 14.7 g, Fiber 3.5 g, Protein 10.6 g, SaturatedFat 7.2 g, Sodium 141.5 mg, Sugar 31.2 g

SHOW-STOPPING CHOCOLATE BABKA WREATH BY CHEF SHIMI RECIPE BY TASTY



Show-Stopping Chocolate Babka Wreath By Chef Shimi Recipe by Tasty image

Babka is a Jewish yeasted cake that originated in eastern Europe. The dough is twisted with a chocolate, cinnamon, nut, or fruit filling into a beautiful braid. It has become one of the most popular desserts in the US and the rest of the world over the last two decades, with many filling and topping variations. This version from Chef Shimi Aaron features a chocolate hazelnut filling and a colorful garnish of orange peel, dried rose petals, and chopped pistachios.

Provided by Katie Aubin

Categories     Desserts

Time 2h40m

Yield 6 servings

Number Of Ingredients 23

4 ½ cups all purpose flour, plus more for dusting
1 packet active dry yeast
½ cup granulated sugar
1 teaspoon kosher salt
1 ¼ cups water, between 95-100°F (35-38°C), plus more as needed
1 teaspoon vanilla extract
1 large egg
¼ cup vegetable oil
vegetable oil spray, for greasing
1 cup unsalted hazelnuts, roasted and finely chopped
⅔ cup unsalted butter, room temperature
1 ½ cups dark chocolate, chopped
½ cup cocoa powder
½ cup powdered sugar
2 cups water
1 cup granulated sugar
1 whole cinnamon stick
2 orange peels, sliced into strips
1 whole star anise
1 large egg
1 tablespoon water
dried rose petal, optional
pistachio, optional, chopped

Steps:

  • Make the dough: Add the flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. With the mixer running, add the water, vanilla, egg, and vegetable oil. Increase the mixer speed to medium and continue mixing until the dough is smooth and pulls away cleanly from the sides of the bowl, 7-10 minutes. If the dough is too dry, add more water, about 1 tablespoon at a time, if necessary. If it is too wet, add more flour, 1 tablespoon at a time.
  • Transfer the dough to a clean surface and knead by hand until the dough is completely smooth, elastic, and shiny, 2-3 minutes. Shape into a ball. Grease a large bowl with vegetable oil spray, then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 45-60 minutes, until doubled in size.
  • Make the filling: Preheat the oven to 300°F (150°C). Line a small baking sheet with parchment paper.
  • Spread the hazelnuts in an even layer on the prepared baking sheet. Roast for about 8 minutes, until golden brown and fragrant. Let cool for 5 minutes then transfer the hazelnuts to a food processor and process until finely chopped, but still with some texture.
  • Melt the butter in a medium saucepan over medium heat. Add the dark chocolate and cook, whisking frequently, until melted and evenly combined. Whisk in the cocoa powder and powdered sugar until completely smooth. The ganache should be spreadable.
  • Make the syrup: Use a paring knife to remove the peel from the orange, then thinly slice the peel.
  • Bring the water to a boil in a medium saucepan over medium-high heat. Add the sugar and stir until dissolved, about 3 minutes. Add the cinnamon and star anise and continue cooking for about 1 minute, then add the orange peel and stir to combine. Reduce the heat to low and cook for 20-25 minutes, until the syrup thickens and the orange peel is tender. Remove the pot from the heat and cover to keep warm.
  • Assemble the babka: Punch down the dough, then transfer to a clean surface and slice in half. On a lightly floured surface, roll out one portion of dough into a 21 x 15-inch (53 x 30-cm) rectangle.
  • Using a silicone spatula, spread half of the chocolate ganache evenly over the dough, all the way to the edges. Sprinkle half of the ground hazelnuts on top. Starting from a long end, roll the dough up into a tight log. Repeat with the remaining dough, then let the logs rest for 15 minutes.
  • Preheat the oven to 365°F (185°C). Line 2 9-inch round cake pans with parchment paper.
  • Using a serrated knife, slice a log in half lengthwise. Cross one side of the log over the other in an X shape with the cut sides facing up. Starting from the center, braid the two halves together to the bottom and top. You can leave as is, or bring the ends together to form a wreath. Transfer to a prepared pan. Repeat with the remaining babka.
  • Make the egg wash: In a small bowl, whisk together the egg and water until smooth.
  • Brush the egg wash lightly over the babka wreaths.
  • Bake the babkas for 25-30 minutes, until golden brown.
  • Meanwhile, heat the syrup to low heat until hot.
  • Remove the babkas from the oven and slowly ladle the hot syrup on top, letting it soak into the babkas. Garnish with dried rose petals and pistachios, if desired.
  • Transfer the babkas to a wire rack and let cool for about 30 minutes.
  • To serve, gently slice the babkas with a serrated bread knife.
  • Enjoy!

Nutrition Facts : Calories 1257 calories, Carbohydrate 154 grams, Fat 66 grams, Fiber 10 grams, Protein 20 grams, Sugar 66 grams

BABKA



Babka image

This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes three 8-inch cakes

Number Of Ingredients 16

2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins

Steps:

  • Heat the milk; stir in the butter until melted; cool to lukewarm. Proof the yeast in the warm water.
  • Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the milk-butter mixture to the egg mixture. Stir in the yeast.
  • Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.
  • Turn the dough onto a floured board and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl. Cover and let rise until doubled in bulk. Punch down and let rise a second time until almost doubled.
  • Preheat oven to 350 degrees. Butter the pans generously. (You can sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
  • Bake cakes in oven for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.

BABCI'S BABKA



Babci's Babka image

My Babci's (grandmother's) babka is a bit drier and more like bread than most that I have made or eaten. While I like the softer, more cake-like versions, my family has other ideas! My father used to have thin sliced babka with Easter ham as a sandwich. This is the recipe that my mother transcribed from the original Polish, when my Babci wrote it down. It's just yummy with a thin coat of soft butter!

Provided by monicawf

Categories     Breads

Time 3h40m

Yield 1 babka, 16 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) envelope dry yeast
1/2 cup light cream or 1/2 cup half-and-half
1/2 cup sugar
2 cups flour
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon melted butter
1/3 cup light golden raisin
8 ounces cream cheese (blend cream cheese sugar, and add egg yolks, continue to blend well with mixer until smooth)
2 egg yolks
1/2 cup sugar

Steps:

  • Dissolve yeast in warm cream.
  • Combine with half the sugar and half the flour and let double in size.
  • Add all remaining ingrdients except the raisins and knead until smooth.
  • It will be sticky. Add more flour as necessary to keep it from sticking to the counter. (I usually use at least 1 1/2 cups extra.)
  • Add the raisins while continuing to knead.
  • Grease a tube or bundt pan and dust with flour.
  • Place dough in pan, cover with plastic wrap and a clean cloth and leave in a very warm draft-free place until double once again.
  • Spread the top with cheese topping. Bake at 350 for about 40 minutes or until golden brown.
  • NOTE: I use a heating pad to keep the bowl warm and keep the dough rising.

Nutrition Facts : Calories 207.2, Fat 8.7, SaturatedFat 5, Cholesterol 85.7, Sodium 65, Carbohydrate 27.8, Fiber 0.6, Sugar 14.5, Protein 4.7

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From marthastewart.com


NUTELLA BABKA - SALLY'S BAKING ADDICTION
2018-01-29 Generously grease two 9×5 inch loaf pans with butter or nonstick spray. On slightly floured work surface, roll one dough half out into a 9×13 inch rectangle (approximately). Spread with 1 cup of Nutella, leaving a 1/2 inch border uncovered. Tightly roll the dough into a 13-inch log. Place the log on its seam.
From sallysbakingaddiction.com


13 BABKA RECIPES - JAMIE GELLER
2018-02-26 A great babka dough is a blank canvas for almost any filling. From sweet cinnamon-sugar, semi-sweet chocolate, slightly savory cranberry-orange babka to completely savory sun dried tomato babka, we've got a collection of babka recipes to suit any mood. Babka's also make a great Mishloach Manot or edible gift. You can purchase mini loaf pans ...
From jamiegeller.com


THE BEST BABKA RECIPES ON THE INTERNET | THE NOSHER
2019-03-25 S’mores Babka. Apricot Pistachio Babka. Birthday Cake Babka. Cranberry Cream Cheese Babka from Little Figgy. Cashew Caramel Babka from Pies and Tacos. Dulce del Leche Babka. Apple Babka Recipe. Cookie Butter Babka from Frosting and Fettuccine. Matcha Black Sesame Babka from TheFeedFeed . Savory Babka Recipes. Cheesy Pull-Apart Garlic Bread …
From myjewishlearning.com


BABKA — BASICS WITH BABISH
2022-02-09 Whisk together the flour and yeast in the bowl of a stand mixer. Combine the egg, milk, sugar, vanilla extract (if using), and salt in a separate bowl. Add the milk mixture and unsalted butter to the dry ingredients. Using the dough hook attachment, mix the dough until completely homogenous and a smooth, elastic dough has formed, about 6-8 minutes.
From basicswithbabish.co


7 UNIQUE BABKA FILLINGS YOU NEED TO TRY - BAKED
2019-03-05 Salted Caramel and Apple is a classic combination, but still unique to the babka world. Chunks of soft apple, sweet, buttery caramel, and flecks of salt all come together in perfectly pliable dough to form magic. It’s an easy win. As Cloudy Kitchen knows, sweet and salty is a winner everytime. And since we’re talking caramel, how about ...
From baked-theblog.com


HOW TO MAKE THE BEST BABKA | ALEXANDRA'S KITCHEN
2015-03-06 Instructions. Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until combined. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly. Directly into the bowl, add the salt, honey (or sugar), oil, eggs, zest and vanilla.
From alexandracooks.com


BABKA INSPIRED BY SEINFELD - BINGING WITH BABISH
2017-05-09 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.
From bingingwithbabish.com


BAKLAVA BABKA – SMITTEN KITCHEN
2018-12-22 3/4 cup (175 ml) water. Pinch of sea salt. Make the dough: In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 …
From smittenkitchen.com


HOMEMADE CHOCOLATE BRIOCHE BABKA | ANA'S BAKING CHRONICLES
2019-09-24 for the brioche dough. Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Grease and line with parchment paper (for easier handling later) a 9x5 or 10x5 inch (25x12 cm) loaf tin. In a bowl of a stand mixer sift together flour, salt and sugar. Set aside while you prepare the rest.
From anasbakingchronicles.com


HOW TO MAKE CHOCOLATE BABKA WITH BREADS BAKERY - YOUTUBE
Edan Leshnick of Breads Bakery in NYC makes decadent chocolate babka in the Munchies Test Kitchen. Edan starts with the dough, made with whole milk, eggs, su...
From youtube.com


POLISH BABKA (EASTER YEAST BABKA WITH RAISINS ... - EVERYDAY DELICIOUS
2022-03-04 How to make Polish babka step by step. STEP 1: Add the raisins and rum into a small bowl. Stir the raising with rum for a minute so they absorb as much rum as possible then pour boiling water over to cover the raisins. Set aside. STEP 2: Add 8 tablespoons butter (115g) into a medium saucepan and heat until melted.
From everyday-delicious.com


HOW TO MAKE BABKA - BETTER HOMES & GARDENS
2017-11-28 Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Grease an 8x4-inch loaf pan. In a small bowl combine 1/3 cup sugar and the cocoa powder. Roll dough into a 16x12-inch rectangle. Brush with melted butter and sprinkle with cocoa mixture and chocolate pieces.
From bhg.com


BABKA RECIPES - BBC FOOD
Babka is a cross between a sweet bread and a cake, made of an enriched dough. It originated in the Jewish communities in Poland, Russia and the Ukraine. It …
From bbc.co.uk


HOW TO MAKE A BABKA | CBC LIFE
2017-11-09 Place dough in a bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1½ – 2 hours. Once dough has risen, …
From cbc.ca


BANANA BABKA | BUTTERMILK BY SAM
Heat the milk so it’s lukewarm and add the yeast to it, stir and set aside. In the bowl of a stand mixer fitted with a dough hook, add the rest of the dough ingredients and the milk & yeast mixture. Turn the mixer on low for a couple of minutes, then to medium and knead for a full ten minutes.
From buttermilkbysam.com


10 BEST JEWISH BABKA RECIPES | YUMMLY
2022-05-30 Babka Bread / Chocolate Babka / Krantz Cake Living Smart and Healthy sugar, dark chocolate, neutral oil, large eggs, active dry yeast and 19 more Babka Serowa: Polish Cheese Babka The Spruce Eats
From yummly.com


INCREDIBLE CHOCOLATE BABKA RECIPE - GEMMA’S BIGGER BOLDER BAKING
2019-12-09 Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Spread the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.
From biggerbolderbaking.com


I TRIED 4 CHOCOLATE BABKA RECIPES - HERE'S THE BEST | KITCHN
2021-09-06 I used large eggs and fine sea salt across the board. All of the babkas were baked on the same summer day, with Naomi’s and Uri’s doughs made the day before so they could rise in the fridge overnight. All of the loaves were baked in a 8.5 X 4.5 X 2.75-inch USA loaf pan. USA Pan Loaf Pan. $13.46.
From thekitchn.com


HOW TO MAKE A CLASSIC CHOCOLATE BABKA RECIPE AT HOME
2019-02-25 Step 2: Make the chocolate babka filling. Before you take the dough out of the fridge, whip up an easy chocolate filling for this babka. In a medium-sized mixing bowl, whisk together the powdered sugar, cocoa powder and cinnamon. Then in a small saucepan, melt the stick of butter and five ounces of chocolate together.
From tasteofhome.com


BEST SWEET & SAVOURY BABKA RECIPES | FOOD NETWORK CANADA
2017-09-06 Preheat oven to 375°F. Step 2. Heat butter on low in small pan. Slice onion and add to melted butter, stir throughout preparation until onion in softened and browned (about 20 minutes). Step 3. Place walnut pieces on parchment lined sheet and bake until toasted (4-5 minutes). Step 4.
From foodnetwork.ca


AMAZING CHOCOLATE BABKA RECIPE - YOUTUBE
Rich and decadent, this chocolate Babka is a delicious enriched bread that has ribbons of chocolate running throughout it. This visually stunning chocolate b...
From youtube.com


THE BEST CHOCOLATE BABKA RECIPE | PRETTY. SIMPLE. SWEET.
2017-12-20 Make the dough: Place flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add butter, adding a few cubes at a time, mixing on low-medium speed, until incorporated.
From prettysimplesweet.com


THIS MONTH'S RECIPES | ANNA OLSON
Increase the speed by one level and mix until the dough looks smooth, about 5 minutes. Transfer the dough to an ungreased bowl and cover the top of the bowl. Let the dough sit on the counter until it doubles, about 90 minutes. For the filling, stir …
From annaolson.ca


CHOCOLATE CRUMB BABKA - BEST BABKA RECIPE | CHOCOLATE LOVERS
Once the babkas have doubled in size, beat the egg white with the water. Use a pastry brush to brush the egg white wash on top of the babkas. Spread the chocolate crumbs all over the tops of the babkas. Bake for 45-50 minutes. The babkas are done once the tops are golden brown. (Best to take the babka’s temperature.
From cinnamonshtick.com


CINNAMON BABKA | KING ARTHUR BAKING
Stir in the melted butter and water until evenly incorporated. Set aside. To make the topping: Combine the flour, sugar, cinnamon, and salt until evenly incorporated. Work in the butter until coarse crumbs form. Set aside. Shape the dough into a 9" x 18", 1/4"-thick rectangle.
From kingarthurbaking.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


BABCIS BABKA RECIPE - GENIUS KITCHEN | RECIPES, GRAVY RECIPES, …
Nov 29, 2017 - My Babci's (grandmother's) babka is a bit drier and more like bread than most that I have made or eaten. While I like the softer, more cake-like versions, my family has other ideas! My father used to have thin sliced babka with Easter ham as a sandwich. This is the recipe that my mother transcribed from the original Polish, when my Babci wrote it down. It's just …
From pinterest.com


HOMEMADE CINNAMON BABKA RECIPE | COOKIES AND CUPS
2021-04-22 Cover the pans and allow to rise for 30 minutes in a warm, draft-free place. Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown.
From cookiesandcups.com


PERFECT CHOCOLATE BABKA RECIPE - THE FLAVOR BENDER
2022-01-04 100 g white or brown sugar, 30 g cocoa powder, 120 ml heavy cream, ½ tsp sea salt. Heat over medium / medium high heat, while whisking. Whisk to dissolve the cocoa powder and sugar, until the cream just starts to simmer. Remove from the …
From theflavorbender.com


CHOCOLATE BABKA MINIS WITH CREAM CHEESE GLAZE - OMG! YUMMY
2022-02-19 Make the dough. In the bowl of a stand mixer, whisk together the flour, yeast, sugar, and zest. Add the salt, egg, egg yolk, and milk. Using the stand mixer fitted with the dough hook attachment, knead on low speed for about 2 minutes, scraping down the sides of …
From omgyummy.com


I TRIED URI SCHEFT'S BEST CHOCOLATE BABKA RECIPE | KITCHN
2021-09-03 Kudos to Uri for writing a clear, detailed recipe that makes you feel like he’s standing in the kitchen right next to you, ensuring your success. I began by making the dough. I whisked together vanilla and milk in the bowl of a stand mixer, then mixed in the yeast (I used dry). I then mixed in the flours, eggs, sugar, salt, and butter.
From thekitchn.com


CHOCOLATE BABKA | RECIPE | KITCHEN STORIES
30 g unsweetened cocoa powder. 20 g confectioner’s sugar. 100 ml milk. 30 g sugar. heatproof bowl. 2 pots (small) For the filling, melt chocolate in a heatproof bowl over a pot of simmering water. Once melted, remove from heat and mix in remaining butter, vanilla extract, cocoa powder, and powdered sugar until a homogeneous mixture forms.
From kitchenstories.com


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