Babka is a sweet, braided bread or cake that originated in the Jewish communities of Eastern Europe. Traditionally made with a rich yeast dough, it is often filled with chocolate or cinnamon and sometimes topped with streusel. This dessert is commonly enjoyed on Shabbat and Jewish holidays, though its popularity has spread far beyond its cultural roots.
Making Babka:
1. Ingredients
For the dough: 4 cups all-purpose flour, 1/2 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 cup warm milk, 3 large eggs, 1/2 cup unsalted butter (softened), 1 tsp vanilla extract, 1/2 tsp salt. For the filling: 1 cup chocolate chips or chopped chocolate, 1/2 cup unsalted butter (melted), 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp cinnamon. For the syrup: 1/2 cup water, 1/2 cup granulated sugar.
2. Prepare the Dough
In a large bowl, mix flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy. Add eggs, softened butter, and vanilla to the yeast mixture. Combine wet and dry ingredients, kneading until a smooth dough forms (about 10 minutes). Cover and let rise for 1-2 hours until doubled in size.
3. Make the Filling
While the dough rises, prepare the filling. Melt butter and mix with sugar, cocoa powder, and cinnamon. Set aside. Chop chocolate if using a bar instead of chips.
4. Roll and Fill the Dough
Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 18x12 inches). Spread the melted butter mixture evenly over the dough, then sprinkle chocolate chips. Roll the dough tightly from the long side into a log.
5. Shape the Babka
Cut the log in half lengthwise, exposing the layers. Twist the two halves together, keeping the cut sides facing up. Transfer the twisted dough into a greased loaf pan, tucking the ends under.
6. Second Rise
Cover the shaped babka and let it rise for another 30-45 minutes until puffy. Preheat the oven to 350u00b0F (175u00b0C) during the last 15 minutes of rising.
7. Bake the Babka
Bake for 30-40 minutes until golden brown and a skewer inserted comes out clean. While baking, prepare the syrup by boiling water and sugar until dissolved.
8. Add Syrup and Cool
As soon as the babka comes out of the oven, brush the hot syrup all over the top. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Traditions and Heritage of Babka
Babka
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Frequently Asked Questions
What is babka?
Babka is a sweet, braided bread or cake that originated in Eastern European Jewish communities. It's typically made with a rich yeast dough and filled with ingredients like chocolate, cinnamon, or fruit.
Is babka the same as challah?
No, babka and challah are different. While both are Jewish breads, challah is a simpler, egg-rich braided bread often eaten on Shabbat, whereas babka is sweeter, filled, and more cake-like in texture.
What are the most common babka flavors?
The two most traditional babka flavors are chocolate and cinnamon. Modern variations include fillings like Nutella, fruit jams, or even savory options like cheese or za'atar.
Why is it called babka?
The name 'babka' comes from the Polish word for 'grandmother,' referring to the bread's shape which resembles a grandmother's pleated skirt. It reflects the bread's Eastern European origins.
How do you serve babka?
Babka is typically served sliced, either at room temperature or slightly warmed. It's often enjoyed as a sweet treat with coffee or tea, and can be served for breakfast, dessert, or as a snack.
