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!
Babka Like Never Before
- Cook & Prep: 4 h
- Serving: 30
Make the Dough
Yields 3 large babkas, approximately 10 slices each
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.)
Add soy milk, vanilla, yolks, remaining sugar, and half the flour. Beat on medium speed for two minutes.
Add the salt, dough enhancer, oil, and remaining flour. Continue kneading for 10 minutes until a soft, smooth, and elastic dough is formed.
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
Mix the filling ingredients together in a small bowl. In another small bowl, mix the streusel ingredients until you have a sand-like consistency.
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.
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.
Brush tops with reserved egg white and sprinkle with streusel topping. Repeat for remaining rolls. Let rise for 45 minutes.
Toward the end, preheat oven to 350°F (180°C). Slide babkas into the oven and bake for 40 minutes or until done.
Cool in pan for about five minutes. Transfer to a rack to cool completely.