Making babka

This is based on a Challah recipe I got from a friend. The dough is less sweet than many babkas, which I find makes it more versatile. The chocolate and cinnamon fillings can be adjusted to be more or less sweet, and the everything bagel filling is wonderfully savory.

Any of the below also make awesome french toast.

Dough (For 2 Loaves)

Ingredients

• 650g bread flour
• 260g water
• 77g oil
• 2 large eggs
• 10g salt
• 12g yeast
• 95g sugar

Mixing and Proofing

1. make sure water and eggs are at room temperature
2. in the bowl of a stand mixer, mix half of the flour, and all of the sugar, yeast, and salt
3. with the mixer running, add the water, oil, and eggs
4. slowly add the remaining flour until the dough pulls away from the walls of the bowl. It should only be slightly tacky to the touch.
5. Place into a greased bowl, then cover with plastic wrap and proof in the refridgerator overnight.

Chocolate Filling (For 2 Loaves)

This filling recipe is taken from Smitten Kitchen. I’ve gone lighter on the sugar, and heavier on the cinnamon.

Ingredients

• 130g Dark Chocolate
• 120g unsalted butter
• 30g powdered sugar
• 30g cocoa powder
• 1 tsp cinnamon

1. Melt the butter and chocolate in the microwave or double boiler until smooth.
2. Stir in the powdered sugar, cocoa powder, and cinnamon, until a smooth paste forms.

Cinnamon Filling (For 1 loaf!)

Based on the recipe from King Arthur Baking

• 106g brown sugar
• 11g cinnamon (extra if you like)
• 1 tbsp all purpose flour
• 57g unsalted butter, melted
• 2tsp water
• 57g diced pecans or walnuts, toasted.

1. Combine sugar, cinnamon, and flour. Stir in the melted butter and water until it forms a paste.
2. After spreading the mixture on the dough, sprinkle the diced nuts over top.

Mustard and Everything Bagel Filling (For 1 loaf!)

This idea came from a list of savory babkas I can no longer find, but an example recipe is here

The everything seasoning also works well with the chocolate, if that’s your thing.

• 1 1/2 tablespoons sesame seeds
• 1 1/2 tablespoons black sesame seeds
• 2 tablespoons poppy seeds
• 1 tablespoon dried onion flakes
• 1 tablespoon dried garlic flakes
• 1 teaspoon flaky sea salt
• 1/4 cup butter, softened
• 2 tablespoons grainy mustard

1. Combine dry ingredients in a small bowl.
2. Spread the softened butter on your rolled out dough, leaving a 1/2 inch border.
3. Spread the mustard as above.
4. Sprinkle the seasoning mix evenly on top.

Forming the loaf

1. Divide the dough into two equal portions.
2. Leave one half in fridge while you work on the other.
3. Roll out on a well-floured surface, to a 9 inch width, and 10-15 inch length.
4. Spread half of your filling in an even layer on top of the dough. Leave a 1/2 inch border on all sides.
5. Roll up the dough along the long edge, so you end up with a long, thin tube.
6. Place into fridge, and repeat with the other half.

Braiding

1. If you want to be lazy, just twist up the roll, and place it into a parchemt lined loaf pan
2. To look nicer, use a sharp knife, and split each log in half, lengthwise
3. Then braid the two halves together, cut side up.
4. After braiding, place carefully into the loaf pan.
5. Tuck the open ends under
6. Cover, and proof on the counter for at least an hour, until it comes over the edges of the loaf pan.

Lazy Method

Split and Twist

Baking

1. Preheat oven to 375f, with a rack in the middle position.
2. Place loaves on the middle rack, bake for 30 minutes.
3. When done, a skewer should come out with no dough on it, but filling is ok.

Glazing

This step is optional. If you want, you can glaze the babka with either simple syrup, or diluted honey.

1. The syrup is 1/3 cup water to 75g sugar.
2. Bring water to a simmer, and mix the sugar in.
3. Thoroughly brush both loaves down with this as soon as they come out of the oven.
4. This will soak in, and give a glossy sheen to the loaf.