It’s a rainy Sunday afternoon, and I find myself craving something sweet and comforting. What pairs perfectly with a cup of strong coffee or a warm herbal tea? Babka! The doughy, twisted bread filled with rich chocolate or cinnamon—a true delight on a chilly day.
Imagine sitting by the window, watching droplets chase each other down the glass, and enjoying a slice of freshly baked babka straight from the oven. Is there anything better? Not in my book!
Babka is a traditional Eastern European bread that harmoniously combines elements of bread and pastry. It’s famous for its rich, sweet dough and delectable fillings, which can range from chocolate to cinnamon. Each bite is a journey of flavors and textures. This recipe for the best babka allows you to create a delightful treat at home—perfect for weekends, holidays, or any occasion calling for something special.
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What is the Best Babka Recipe?
At its core, babka is a sweet, yeasted dough artfully rolled up with flavorful fillings. The dough is both soft and airy, creating a satisfying contrast with the intense richness of the chocolate or cinnamon filling. It’s braided and twisted, resulting in stunning visuals and a delightful eating experience. This isn’t just a baking project; it’s a chance to bring a bit of tradition into your modern kitchen.
What Does It Taste Like?
When you take that first bite of babka, expect a burst of flavors. The dough is slightly sweet and incredibly soft, while the filling introduces an indulgent chocolate experience. If you go for the classic chocolate filling, the deep, rich notes play nicely against the sweetness of the dough. If you choose cinnamon, you’ll enjoy warm spices and a comforting aroma that envelops you. Each slice is a delightful adventure, with textures that keep you coming back for more.
Why This Recipe Works?
This recipe is reliable and straightforward, using simple ingredients that come together beautifully. By letting the dough chill overnight, the flavors deepen, and the dough becomes easier to work with. Plus, freshly incorporated fillings like dark chocolate and a hint of vanilla create a luxurious taste that elevates the babka far beyond ordinary bread. I can personally attest to how satisfying this recipe is, yielding a result that you’ll be proud to share.
Ingredients
For the Dough:
– 4½ cups all-purpose flour (540g)
– ½ cup granulated sugar (100g)
– 2¼ teaspoons instant yeast (1 .25-ounce packet)
– 4 large eggs (room temperature)
– ½ cup whole milk (room temperature)
– 1½ teaspoons kosher salt
– 10 tablespoons unsalted butter (room temperature; 142g)
– 1 teaspoon vanilla extract (adds depth to the flavor)
For the Filling:
– ½ cup unsalted butter (cubed; 113g)
– ½ cup heavy cream (120mL)
– 8 ounces chopped dark chocolate (225g)
– ¾ cup powdered sugar (90g)
– ⅓ cup unsweetened cocoa powder (30g)
– ¼ teaspoon espresso powder (intensifies the chocolate flavor)
For the Syrup:
– ⅓ cup granulated sugar (66g)
– ⅓ cup water (80mL)
Ingredients From : preppykitchen.com
How to Make the Best Babka Recipe
Making babka is all about embracing the process. The dough needs time to rise, chill, and mingle with heavenly flavors. While it may take some time, the steps are simple, and the end result is well worth it. Ready to get your hands a little messy? Let’s dive into the steps!
Step-by-step Directions
Step 1: Preparing the Dough
Start by grabbing your stand mixer. In the bowl, whisk together the flour, sugar, and instant yeast. This trio forms a solid foundation for your dough. Now, add in the eggs, whole milk, and kosher salt. Using the dough hook attachment, mix on low speed for about 2 minutes. You want to see everything start binding together.
Step 2: Incorporating the Butter
It’s time to add the butter. I suggest cutting it into smaller pieces first. Add a few tablespoons of butter at a time, waiting until it’s fully incorporated before you add more. Once all the butter is mixed in, let the mixer run until you have a smooth, elastic dough. Don’t worry if it feels a bit sticky; that’s perfectly normal. This should take about 10 minutes.
Step 3: Chilling the Dough
After kneading, transfer the dough to a large bowl that’s been lightly greased. Make sure to turn the dough so it’s coated in oil. Cover it well with plastic wrap and let it chill in the refrigerator overnight, or at least for 8 hours. This resting time allows the flavors to develop.
Step 4: Making the Filling
While the dough is happily cooling, let’s tackle the filling. In a small saucepan, combine the cubed butter and heavy cream. Set it over medium heat, stirring until the butter melts and the mixture begins to steam. Remove it from the heat and add in the chopped dark chocolate. Stir it all together until smooth. To finish, whisk in the powdered sugar, cocoa powder, and espresso powder. Let this sit until it thickens up a bit—about an hour.
Step 5: Assembling the Babka
Once your dough is ready, it’s time to bring everything together. Preheat your oven to 350°F (175°C) and prepare two 8×4-inch loaf pans. I recommend greasing the pans with butter and lining them with parchment paper.
On a lightly floured surface, divide the dough in half and return one half to the fridge. Roll the other half into a 12×16-inch rectangle. Spread half of the chocolate filling, taking care to leave a 1-inch border on one side. Starting with the opposite side, roll the dough tightly into a log, pinching the seam to seal it.
Step 6: Braiding
Using a large, sharp knife, cut the log in half lengthwise. You’ll see those beautiful chocolate swirls! Place the two halves next to each other with the cut sides facing up. Carefully twist them together, keeping the cut sides facing up. Tuck the ends underneath, then place the twist in one of your prepared loaf pans. Repeat this process with the second half of the dough and remaining filling.
Step 7: The Final Rise
Cover the pans loosely with a kitchen towel and let them rise in a warm spot for about 1½ to 2 hours, or until they puff up noticeably. Keep an eye on them; they won’t double in size.
Step 8: Baking the Babka
Once risen, pop the pans into your preheated oven. Bake for around 40 minutes or until the tops are golden brown, and a wooden pick inserted into the center comes out clean. The aroma will be nothing short of divine.
Step 9: Preparing the Syrup
While the babkas bake, prepare the syrup. In a small saucepan, combine sugar and water. Bring this mixture to a simmer, stirring to dissolve the sugar completely. Once done, remove it from the heat.
Step 10: Glazing the Babka
As soon as the babkas come out of the oven, brush them with the syrup. This step adds a lovely sheen while keeping the loaf moist. Let the babkas cool in their pans for about 30 minutes before serving.
Notes
– Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for optimal rising.
– Watch the Oven: Keep an eye on the loaves in the last few minutes of baking to prevent over-browning.
– Extra Filling: Feel free to experiment with nut butters or dried fruits in the filling.
– Double Batch: This recipe makes two loaves—perfect for sharing or freezing for later!
– Let it Chill: Always allow the dough to chill overnight for better flavor and texture.
Storage Tips
Babka keeps beautifully. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices. Just thaw them in a toaster or microwave when you’re ready for a sweet treat.
Sides for the Best Babka Recipe
– Hot Coffee: The bitterness of coffee perfectly contrasts with the sweet babka. A strong brew will truly elevate your snack time.
– Herbal Tea: A fragrant chamomile or mint tea can add a calming vibe to your relaxation time along with babka.
– Fruit Salad: Fresh, juicy fruits bring brightness and balance to the rich flavors of babka. Think strawberries, oranges, or raspberries!
– Vanilla Ice Cream: A scoop of creamy vanilla alongside a warm slice can turn dessert into an indulgent treat.
– Whipped Cream: A dollop of lightly sweetened whipped cream works wonders if you really want to dress it up.
What are Some Alternative Choices to the Ingredients in Case They Are Not in Your Pantry?
– Flour: Bread flour can be used instead of all-purpose flour for a chewier texture.
– Butter: Coconut oil or vegan butter are great alternatives for those dairy-free or vegan.
– Milk: Use almond milk or other plant-based milks if you want a dairy-free option.
– Chocolate: Milk chocolate can replace dark chocolate for a sweeter flavor.
– Eggs: For a vegan option, consider using flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water) for each egg.
Conclusion
Baking babka might seem intimidating at first, but with this comprehensive guide, it’s as approachable as can be. The softness of the dough, combined with luscious, rich filling, makes it hard to resist.
Whether you enjoy it between friends, family, or as a beloved treat for yourself, this recipe will surely become a staple. So roll up your sleeves, bring some joy to your kitchen, and treat yourself to the best babka of your life! Happy baking!
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Best Babka Recipe – Recipes From Chef
Description
Babka is a traditional Eastern European bread that harmoniously combines elements of bread and pastry. It's famous for its rich, sweet dough and delectable fillings, which can range from chocolate to cinnamon. Each bite is a journey of flavors and textures.
Ingredients
For the Dough:
For the Filling:
For the Syrup:
Instructions
Step 1: Preparing the Dough
-
Start by grabbing your stand mixer. In the bowl, whisk together the flour, sugar, and instant yeast. This trio forms a solid foundation for your dough. Now, add in the eggs, whole milk, and kosher salt. Using the dough hook attachment, mix on low speed for about 2 minutes. You want to see everything start binding together.
Step 2: Incorporating the Butter
-
It’s time to add the butter. I suggest cutting it into smaller pieces first. Add a few tablespoons of butter at a time, waiting until it’s fully incorporated before you add more. Once all the butter is mixed in, let the mixer run until you have a smooth, elastic dough. Don't worry if it feels a bit sticky; that’s perfectly normal. This should take about 10 minutes.
Step 3: Chilling the Dough
-
After kneading, transfer the dough to a large bowl that’s been lightly greased. Make sure to turn the dough so it’s coated in oil. Cover it well with plastic wrap and let it chill in the refrigerator overnight, or at least for 8 hours. This resting time allows the flavors to develop.
Step 4: Making the Filling
-
While the dough is happily cooling, let’s tackle the filling. In a small saucepan, combine the cubed butter and heavy cream. Set it over medium heat, stirring until the butter melts and the mixture begins to steam. Remove it from the heat and add in the chopped dark chocolate. Stir it all together until smooth. To finish, whisk in the powdered sugar, cocoa powder, and espresso powder. Let this sit until it thickens up a bit—about an hour.
Step 5: Assembling the Babka
-
Once your dough is ready, it’s time to bring everything together. Preheat your oven to 350°F (175°C) and prepare two 8x4-inch loaf pans. I recommend greasing the pans with butter and lining them with parchment paper.
-
On a lightly floured surface, divide the dough in half and return one half to the fridge. Roll the other half into a 12x16-inch rectangle. Spread half of the chocolate filling, taking care to leave a 1-inch border on one side. Starting with the opposite side, roll the dough tightly into a log, pinching the seam to seal it.
Step 6: Braiding
-
Using a large, sharp knife, cut the log in half lengthwise. You'll see those beautiful chocolate swirls! Place the two halves next to each other with the cut sides facing up. Carefully twist them together, keeping the cut sides facing up. Tuck the ends underneath, then place the twist in one of your prepared loaf pans. Repeat this process with the second half of the dough and remaining filling.
Step 7: The Final Rise
-
Cover the pans loosely with a kitchen towel and let them rise in a warm spot for about 1½ to 2 hours, or until they puff up noticeably. Keep an eye on them; they won’t double in size.
Step 8: Baking the Babka
-
Once risen, pop the pans into your preheated oven. Bake for around 40 minutes or until the tops are golden brown, and a wooden pick inserted into the center comes out clean. The aroma will be nothing short of divine.
Step 9: Preparing the Syrup
-
While the babkas bake, prepare the syrup. In a small saucepan, combine sugar and water. Bring this mixture to a simmer, stirring to dissolve the sugar completely. Once done, remove it from the heat.
Step 10: Glazing the Babka
-
As soon as the babkas come out of the oven, brush them with the syrup. This step adds a lovely sheen while keeping the loaf moist. Let the babkas cool in their pans for about 30 minutes before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Trans Fat 1g
- Cholesterol 86mg29%
- Sodium 247mg11%
- Potassium 217mg7%
- Total Carbohydrate 52g18%
- Dietary Fiber 4g16%
- Sugars 20g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for optimal rising.
- Watch the Oven: Keep an eye on the loaves in the last few minutes of baking to prevent over-browning.
- Extra Filling: Feel free to experiment with nut butters or dried fruits in the filling.
- Double Batch: This recipe makes two loaves—perfect for sharing or freezing for later!
- Let it Chill: Always allow the dough to chill overnight for better flavor and texture.
