BASIC BABKA
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
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
BABKA
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
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.
BABKA (BELARUS)
This recipe is from week 25 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belarus is my 25th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Belarusian babka is made with potatoes, flavored with bacon and baked in the oven.
Provided by GiddyUpGo
Categories Potato
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onions with the bacon until translucent.
- Add the bacon and onions to the grated potatoes and stir in the flour and eggs. (Note: when I did this recipe my potatoes came out undercooked, and if I had it to do over again I would probably try cooking the grated potatoes in a pan for a few minutes before adding them to the baking dish.).
- Put the mixture in a greased baking dish and brush the top with sour cream.
- Bake at 350 degrees for 45 minutes to 1 hour.
Nutrition Facts : Calories 218.8, Fat 7.5, SaturatedFat 2.5, Cholesterol 78.2, Sodium 140.6, Carbohydrate 30.9, Fiber 4, Sugar 2.5, Protein 7.4
SHOW-STOPPING CHOCOLATE BABKA WREATH BY CHEF SHIMI RECIPE BY TASTY
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
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
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- Grate the potatoes on the smallest holes of a box grater. (You can also use a food processor to process the raw potatoes into a batter that is the consistency that you would need for potato pancakes.)
- Grate a small onion on the smallest holes of a box grater as well and mix with the grated raw potatoes.
- In a 10 inch cast iron skillet, cook the bacon on medium how heat until the bacon is golden and crisp. Remove the bacon from the skillet and drain on a plate lined with paper towels. Reserve some of bacon to garnish on top of the Potato Babka when it’s done cooking.
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- Chocolate Babka (Dairy) Chocolate babka is undeniably one of the most popular iterations. Barbara Rolek's recipe calls for a canned chocolate filling, but if you can't find it (and don't feel like making a filling from scratch), take a cue from Uri Scheft, and spread the dough with Nutella, then sprinkle it with mini chocolate chips.
- Apricot Pistachio Babka (Pareve) This babka, from the cookbook Bubbe and Me in the Kitchen, marries Sephardic flavors of tart apricots and pistachios with a quintessentially Ashkenazi-style pastry.
- Cinnamon Babka (Dairy) For every chocolate babka devotee, there's someone else who swears that cinnamon babka is the best. Some recipes include raisins and/or chopped walnuts in the filling, though this one uses storebought cinnamon filling and whipped egg whites to achieve the bread's swirls.
- Cheese Babka (Diary) Eastern European Food Expert Barbara Rolek shares this recipe for Cheese Babka. A sweet cream cheese-based filling is swirled throughout the streusel topped pastry, which makes a perfect treat to enjoy with coffee.
- Savory Vegan Babka With Coriander, Basil and Sour Cashew Cream. Google "babka," or even "vegan babka" and you'll get loads of returns for the chocolate version.
- Gluten Free Chocolate Babka (Dairy) If you can't eat gluten, the notion of slicing into a babka and taking a bite may seem like the stuff of dreams. Consider Gluten Free on a Shoestring blogger Nicole Hunn your babka fairy godmother, because she's managed to devise a gluten-free recipe that's got culinary wish fulfillment written all over it.
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- Green Pesto Babka. Doesn't this green pesto babka look absolutely divine? Pesto is one of those delicious ingredients that have the ability to elevate any dish to new extremes, and it certainly pulls through in making this a showstopping babka recipe.
- Pistachio Cranberry Babka. The nutty and fruity flavors of pistachio and cranberry are highlighted in this babka recipe. It can be served all year round and is a great confection to bring out at big family gatherings or important occasions like Thanksgiving or Christmas.
- Roasted Red Pepper Pesto and Mozzarella Babka. Another delicious savory babka recipe that will very quickly become a family favorite is this roasted red pepper pesto and mozzarella babka.
- Sticky Caramel Pecan Babka. Fans of pecan pie will go crazy over this tasty sticky caramel pecan babka recipe. It combines everything we love about the two ingredients and will come out of the oven steaming, sticky, and full of sweet caramel flavors and nutty pecan textures.
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- Matcha Black Sesame Babka. Another flavor combination that tastes divine when paired together is matcha and black sesame. The green matcha dough contrasts so great with the dark rich black sesame filling, which allows the swirls and creases of the babka to be presented in all their glory.
- Blueberry Lemon Sourdough Babka. This blueberry lemon sourdough babka showcases gorgeous swirls of purple blueberry goodness and tastes absolutely decadent with a rich blueberry lemon filling and lemon syrup glaze.
- Poppy Seed and White Chocolate Babka. Poppy seeds and white chocolate is an unusual, but delicious flavor combination that takes this babka recipe from good to great!
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