How To make Babka with Various Fillings
1 cup milk
2 tablespoons milk
additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour :
(all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter or margarine
2 1/2 teaspoons yeast
(PICK A FILLING:) CINNAMON SUGAR BABKA FILLING: 2 tablespoons unsalted butter :
softened
1/4 cup sugar
1 teaspoon cinnamon
CHOCOLATE BABKA FILLING: 1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans
CHEESE BABKA FILLING: 8 ounces farmer's cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins
CRUMB TOPPING: 1 tablespoon unsalted butter softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon
EGG WASH: 1 large egg white :
beaten with:
1 teaspoon water
All ingredients must be at room temperature.
Add ingredients except for filling, crumb topping, and egg wash in the order specified in your machine's manual.
Use DOUGH setting.
At the end of the program, press CLEAR/ STOP. To punch dough down, press START and let knead for 60 seconds. Press CLEAR/ STOP again. Remove dough and let rest 5 minutes before hand-shaping.
HAND- SHAPING TECHNIQUE: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork til crumbly. To make crumb topping, blend all ingredients with a fork til crumbly. Chill both til ready to use.
Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface, roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch from edges. Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely together so that they do not open during baking.
Carefully place babka in prepared pan. Fold ends under and shape into an " S " so that it fits into the pan. Cover with a clean kitchen cloth and let rise til doubled in size.
OVEN: 350
Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping.
Bake approximately 30 to 35 minutes, or til golden brown. (If babka begins to brown too quickly, cover top with foil..
Remove from pan and cool on a wire rack.
VARIATIONS:
CHOCOLATE FILLING: Blend together cocoa and sugar. Brush surface of babka with melted butter. Sprinkle with cocoa-sugar mixture and pecans.
CHEESE FILLING: Blend all ingredients together except the raisins. After spreading the cheese filling on the babka, sprinkle with raisins.
How To make Babka with Various Fillings's Videos
Vegan Babka Bread Recipe | With olive oil and two different fillings
In this video, I make a vegan Babka Bread with two different fillings: One with black olives and dried tomatoes, the other with pesto sauce, basil, and tofu cheese.
Ingredients:
The dough
- 400 grams of spelt flour
- 240 ml water
- 7 gr instant yeast
- 3 tbsp olive oil
- Salt
Filling #1
- 20-25 pitted black olives
- A couple of dried tomatoes
- 1 tbsp olive oil
Filling #2
- 1 tbsp pesto sauce
- 100 grams of tofu cheese
- Some fresh basil leaves
The Best Traditional Babka Recipe (ft. my Jewish Grandma) | Eitan Bernath
Today, my Grandma Bobbie joins me in the kitchen to make some Cinnamon Babka from my cookbook, Eitan Eats The World! This classic Ashkenazi Jewish dessert combines a gooey, cinnamon sugar filling, indulgently tender dough & sweet crumb topping to create the perfect treat for any time of day.
For this delicious recipe & 84 others, order my cookbook Eitan Eats The World anywhere books are sold or on ????
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Gooey Chocolate Babka
Dessert this week can be made in a snap! But don't be surprised if it's gone in the same amoun of time... This babka uses Shibolim whole wheat blend flour, in the perfect, just right, dough. Don't tell anyone—but sometimes we even double the filling recipe so it would be extra gooey!
Get the Recipe:
Chocolate Filling
1 cup cocoa powder
1 box instant chocolate pudding mix
2 cups sugar
1/2 cup water
1 egg
1 cup (2 sticks) margarine
Get the full recipe here:
For more great recipes, watch Shortcuts:
Chocolate Babka with Swirls for Days | Food & Wine Recipe
This amazing chocolate babka gets extra flavor in the swirl from chocolate cookie crumbs. As a bonus, the tender-crumbed babka is topped with a thick and luscious chocolate glaze.
Ingredients
DOUGH
4 cups all-purpose flour, preferably King Arthur
1/3 cup plus 2 tablespoons sugar 2
teaspoons fine sea salt
1 cup whole milk, warmed
1 packet dry active yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
FILLING
9 ounces milk chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 1/2 sticks unsalted butter, cubed
1 1/2 cups finely ground chocolate wafer cookies
3 tablespoons honey
GLAZE
12 ounces bittersweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
1 1/2 sticks unsalted butter, cubed
2 tablespoons light corn syrup
Get the Recipe:
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Chocolate & Hazelnut Babka Recipe || William's Kitchen
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For 2 regular-size Babkas:
For the brioche dough:
115 ml lukewarm water
115 ml whole milk
70 g + 1 tbsp granulated sugar
1 packet of dry instant yeast (about 5-7 g)
630 g all-purpose flour
1 large pinch of salt
1 tsp vanilla extract
170 g melted butter
2 large eggs
For the chocolate and hazelnut filling:
170 g bittersweet chocolate
170 g room-temperature butter
100 g granulated sugar
50 g pure cocoa powder
100-150 g hazelnuts
For the syrup:
100 g granulated sugar
100 g water
Babka ( or Bobcats as my son named them) with Three Different Fillings
For a direct pdf to the Challah dough recipe:
Follow directions below for Babka
More recipes:
EllensBreadMachineRecipes.com
In this video I demonstrate how to make Babka, a sweet braided/twisted bread with sweet filling. It originated in Jewish communities in Poland, Russia, and Ukraine.
I made mine with challah dough. It is also commonly made with brioche dough.
Put ingredients into your bread pan in the appropriate order for bread pan. Choose dough course.
You may make either two or three babkas.
Challah dough:
190g water
2 eggs, beaten
54g grapeseed oil
40g honey
540g King Arthur Bread flour
24g sugar
6g salt
7g SAF instant yeast (I prefer Gold label.)
Filling of choice. I used Chocolate Tahini, poppyseed filling, and Sander’s Hot Fudge
Divide the dough into two or three parts. Roll out into rectangles, and spread with filling, leaving a bit of plain dough around the edges. Brush those edges with water and roll up. Using a bench scraper or sharp knife, cut all the way down the log. Lay both pieces cut side up and twist.
Let rise in slightly warmed oven for 40 minutes.
Bake at 350 for about 35 minutes. Use instant read thermometer to check temp for 190-200 degrees.
While rising, make sugar syrup by bringing equal parts sugar and water to a boil. (About 200g each) Remove from heat. Brush cooled syrup over babkas as soon as they come out of the oven.
Let cool before serving.
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