Babka

Recipe by brokenburner
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1/4 ounce) envelope dry yeast
  • 14
  • 13
    cup sugar or 1/3 cup honey
  • 2 34
    cups flour, plus a little more
  • flour, if needed
  • 14
    cup oil, plus a little more
  • oil, for brushing
  • 12
    cup soymilk (or other non-dairy milk, such as rice, oat, grain, almond)
  • 1
  • 13
    teaspoon salt
  • TOPPING (optional)
  • 1
    tablespoon oil
  • 14
    cup flour
  • 3
    tablespoons sugar
  • FILLINGS
  • CHOCOLATE
  • 23
    cup melted very good quality real chocolate chips, with
  • 1
    teaspoon oil
  • CINNAMON-RAISIN
  • Process until coarsely ground
  • 12
  • 13
    cup walnuts
  • 14
  • 1 -2
    teaspoon cinnamon
  • JAM
  • 1
    1 cup strawberry preserves or 1 cup raspberry preserves, thinned with
  • 2 -3
    teaspoons orange juice
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DIRECTIONS

  • Mix the yeast, water, and sugar in a cup and let the mixture stand a minute or two, or until it comes to a bubble. Put all the other ingredients in a mixing bowl. Add the yeast mixture and combine. Transfer to your dough maker and knead 10 minutes, or knead by hand.
  • Let the dough rise, covered, in a warm draft-free place for one hour.
  • Preheat the oven to 350°F On a very lightly floured board or counter, roll out the dough into a thin, 20- by 8-inch rectangle. Brush the whole surface very lightly with oil. Sprinkle or spread the filling on the whole surface. Roll very tightly. Transfer to a greased loaf pan. Mix the topping ingredients, and sprinkle over the babka. (If not using the topping, simply brush with a mixture of egg and water.) Bake 35 to 40 minutes, until golden.
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