Babka Like Never Before

Brynie Greisman Recipe By
  • Cook & Prep: 4 h
  • Serving: 30
  • Contains:

Forget any babka recipe you have in your repertoire until now. This is the real thing — high as the sky, fluffy, lots of rich chocolate/cinnamon filling, and a creamy melt-in-your-mouth streusel. The best part is that each loaf has just two tablespoons of oil in the dough. Whoever sampled it wanted “just one more sliver,” and the loaf was gone in minutes. It freezes well, so I quickly stored away what was left!

Ingredients (17)

Dough

Filling

Streusel

Start Cooking

Make the Dough

Yields 3 large babkas, approximately 10 slices each

  1. In a mixing bowl, dissolve a quarter cup sugar in water. Add yeast and let proof for 15 minutes in the covered bowl. (*If using dry yeast, let proof for just five minutes.) 

  2. Add soy milk, vanilla, yolks, remaining sugar, and half the flour. Beat on medium speed for two minutes.

  3. Add the salt, dough enhancer, oil, and remaining flour. Continue kneading for 10 minutes until a soft, smooth, and elastic dough is formed.

  4. Put a little oil in a large garbage bag. Pour dough into the bag, covering it with oil. Tie it closed. Let rise in a warm place until doubled, about one hour.

Shape and Bake

  1. Mix the filling ingredients together in a small bowl. In another small bowl, mix the streusel ingredients until you have a sand-like consistency.

  2. Punch dough down. Divide into three even parts. Divide each part in half. Roll each into a medium-sized rectangle. Brush surface lightly with oil. Sprinkle generously with filling. Roll up jelly-roll style.

  3. Twist two rolls together to form a babka, pinching ends closed, and place in a standard-size loaf pan lined with Gefen Easy Baking Parchment Paper.

  4. Brush tops with reserved egg white and sprinkle with streusel topping. Repeat for remaining rolls. Let rise for 45 minutes.

  5. Toward the end, preheat oven to 350°F (180°C). Slide babkas into the oven and bake for 40 minutes or until done.

  6. Cool in pan for about five minutes. Transfer to a rack to cool completely.

EMAIL
  • Malky

    Babka Like Never Before

    Awesome

    Love this recipe!!! Brynie is awesome!!!!
    Posted by #abryniefan |February 17, 2019
    0
  • Adina Wieder

    Babka Like Never Before

    Posted by Adina wieder |February 4, 2019
    0
  • elaine

    Babka Like Never Before

    fyi

    Garbage bags may not be food -friendly. There is usually a warning not to put food directly in them. Please check this out.
    Posted by ehs |January 24, 2019
    Replies:
    D. Schiff
    Garbage bags usually are NOT food friendly. Though I never baked babka, kokosh cakes, or any of its cousins before, I do bake Challah & this is what I do when I put the dough to rise: I transfer the dough to a larger size bowl (sprinkled with flour to prevent it from sticking), squirt or pour oil on top of the dough, then cover it in a nice amount of Saran or Cling wrap that goes way over the sides of the bowl so that even when it is fully risen it’s still completely covered in the Saran/Cling wrap. Then I cover it with a towel & let it rise on the counter for an hour (Devorah Heller’s, AKA “the Challah lady recommendation). If I know that it will be way more than an hour that I will get back to my dough to braid, etc, only then do I put it in a garbage bag & let it rise in the fridge (I think also Devorah Heller’s recommendation). But you have to remember that the garbage bag is not touching the dough directly because the dough is completely covered in Saran or Cling wrap. I’m assuming the same thing can be done with this or any other yeast dough.
    Posted by D. Scchiff|January 28, 2019
    Chaia Frishman  - Kosher.com Admin
    I think they mean the small clear plastic ones like they have in Israel, where Brynie is from.
    Posted by Chaiaadmin|February 4, 2019
    0
  • Tzippy

    Babka Like Never Before

    Delicious!

    This came out great. They were very big, so next time I'd make them into 6 smaller babkas.
    Posted by TzippyBishop |October 7, 2018
    0
  • Goldie

    Babka Like Never Before

    Delicious, melt in your mouth Babka!

    This babka came out amazing!! Melts in your mouth and is so addictive! I made 6 small loaves instead of 3 big and they came out perfect.
    Posted by Shayagoldie1 |September 17, 2018
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars
Please Log in to ask a question How'd it turn out? Write a review. POST
  • elaine

    Babka Like Never Before

    fyi

    Garbage bags may not be food -friendly. There is usually a warning not to put food directly in them. Please check this out.
    Posted by ehs |January 24, 2019
    Replies:
    D. Schiff
    Garbage bags usually are NOT food friendly. Though I never baked babka, kokosh cakes, or any of its cousins before, I do bake Challah & this is what I do when I put the dough to rise: I transfer the dough to a larger size bowl (sprinkled with flour to prevent it from sticking), squirt or pour oil on top of the dough, then cover it in a nice amount of Saran or Cling wrap that goes way over the sides of the bowl so that even when it is fully risen it’s still completely covered in the Saran/Cling wrap. Then I cover it with a towel & let it rise on the counter for an hour (Devorah Heller’s, AKA “the Challah lady recommendation). If I know that it will be way more than an hour that I will get back to my dough to braid, etc, only then do I put it in a garbage bag & let it rise in the fridge (I think also Devorah Heller’s recommendation). But you have to remember that the garbage bag is not touching the dough directly because the dough is completely covered in Saran or Cling wrap. I’m assuming the same thing can be done with this or any other yeast dough.
    Posted by D. Scchiff|January 28, 2019
    Chaia Frishman  - Kosher.com Admin
    I think they mean the small clear plastic ones like they have in Israel, where Brynie is from.
    Posted by Chaiaadmin|February 4, 2019
    0

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP