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Parve
Medium
3 Hours, 30 Minutes
Diets 
By now, you all know that I love creating new yeast dough recipes. There’s just
something magical about working with yeast: the way it comes together, rises,
and that inimitable heavenly smell when it bakes! What can be better than a cup
of coffee with a slice of babka filled with a gooey coffee filling and topped with a crumbly streusel?
Yields 2 medium babkas
1/2 cup soy milk, warmed
1/3 cup + 1 teaspoon light brown sugar, divided
2 and 1/4 teaspoon Gefen Dry Yeast or 1 ounce (25 grams) fresh yeast
3 and 1/4 cups flour (I use Shibolim White Spelt)
1/2 teaspoon salt
scant 1 and 1/2 teaspoons dough enhancer (optional, but recommended)
2 eggs
1/3 cup oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
egg wash (optional)
1 and 1/2 tablespoons Elite Instant Coffee
2 tablespoons hot water
1/3 cup light brown sugar
2 tablespoons oil
2 tablespoons soy milk
1 tablespoon cocoa powder
1/4 teaspoon cinnamon
pinch salt
1/2 cup flour, such as Shibolim White Spelt Flour
1/4 cup Gefen Confectioners’ Sugar
1/4 teaspoon cinnamon
small handful chopped walnuts (optional)
2 tablespoons oil
Pour warmed soy milk into a small bowl. Add one teaspoon light brown sugar. Add yeast and stir. Let sit for a few minutes until foamy.
In the bowl of a mixer, add the flour, 1/3 cup light brown sugar, salt, and dough enhancer, if using, and mix. Add eggs, oil, vanilla extract, almond extract, and the yeast mixture. Knead for about eight minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased or floured bowl. Cover and let rise for one and a half hours.
Dissolve the coffee in hot water in a microwavable bowl.
Add the rest of the ingredients and heat for 30 seconds. Stir with a whisk and heat for another 30 seconds; the mixture should be smooth.
Place it in the freezer while the dough is rising to thicken it a bit.
Combine the flour, confectioners’ sugar, cinnamon, and walnuts, if desired, in a small bowl.
Add oil and mix with a fork or your fingers, until it forms crumbs.
After the dough has risen, line two medium-size loaf pans with parchment paper. Divide the dough in half and roll each half into a rectangle. Gently spread the filling over the dough and roll it up. You can leave it as is or coax it into a longer, thinner loaf and twist into a babka shape.
Place each roll in a loaf pan. Cover and let rise for 45 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Brush the babkas with egg wash, if desired, before sprinkling with streusel. Bake for 35 minutes, or until golden and ready.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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