Babka Like Never Before

Brynie Greisman Brynie Greisman
5.0 (17 reviews)

Forget any babka recipe you have in your repertoire until now. This is the real thing — high as the sky, fluffy, lots of rich chocolate/cinnamon filling, and a creamy melt-in-your-mouth streusel. The best part is that each loaf has just two tablespoons of oil in the dough. Whoever sampled it wanted “just one more sliver,” and the loaf was gone in minutes. It freezes well, so I quickly stored away what was left!

 

Yields 3 large babkas, approximately 10 slices each

4h 30
Medium Vegetarian Pescatarian Low Fat Parve Freezer-Friendly

Contains: Gluten, Wheat, Soy, Egg

Directions

Make the Dough

  1. In a mixing bowl, dissolve a quarter cup sugar in water. Add yeast and let proof for 15 minutes in the covered bowl. (*If using dry yeast, let proof for just five minutes.)

  2. Add soy milk, vanilla, yolks, remaining sugar, and half the flour. Beat on medium speed for two minutes.

  3. Add the salt, dough enhancer, if using, oil, and remaining flour. Continue kneading for 10 minutes until a soft, smooth, and elastic dough is formed.

  4. Coat the dough with a little oil. Cover it and let rise in a warm place until doubled, about one hour.

Shape and Bake

  1. Mix the filling ingredients together in a small bowl. In another small bowl, mix the streusel ingredients until you have a sand-like consistency.

  2. Punch dough down. Divide into three even parts. Divide each part in half. Roll each into a medium-sized rectangle. Brush surface lightly with oil. Sprinkle generously with filling. Roll up jelly-roll style.

  3. Twist two rolls together to form a babka, pinching ends closed, and place in a standard-size loaf pan lined with Gefen Parchment Paper.

  4. Brush tops with reserved egg white and sprinkle with streusel topping. Repeat for remaining rolls. Let rise for 45 minutes.

  5. Toward the end, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Slide babkas into the oven and bake for 40 minutes or until done.

  6. Cool in pan for about five minutes. Transfer to a rack to cool completely.

Notes:

Dough enhancer improves the production and consistency of a yeast dough in a variety of ways. It is widely used in commercial bread baking, but can give great results in your own kitchen too!

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What Cooks Are Saying

5.0 out of 5

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18 Comments

Nechama •

this babka is incredibly delicious!! Just a few tips: 1. don't leave out the fresh yeast! it is not the same with dry yeast. The fresh yeast is what makes the dough so amazingly soft and perfect. 2. I always double the filling and the topping, it's better that way. 3. I add a pinch of salt and some vanilla to the streusel

Chani Halberstam •

This recipe looks delicious! Do you have a good filling recipe for this babka without cinnamon?

Raquel Malul Kosher.com Team •
Reply to Chani Halberstam

this recipe has a great chocolate filling https://www.kosher.com/recipe/babka-bites-7711

Mindy Brisk •

This is a delicious and no fail recipe. Everyone loves it.

aviva •

great recipe. for a typical Israeli style babka you take your roll cut it in half and then twist the two halves round each other. like this part of the filling is on the outside and gets nice and crispy.

sarah •

Yummy!!