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Parve
Easy
3 Hours, 45 Minutes
Diets 
This recipe got its name when I gave a friend a taste, and she said, “This is totally next-level babka!” It doesn’t have your typical filling at all. We start with a vanilla cream and top it with a cooked apricot filling. It’s daringly different and has a sophisticated flavor. It will enhance your Shavuos kiddush with its innovative taste.
Yields 2 medium babkas and 2 mini babkas
1/2 cup warm orange juice (I use freshly squeezed)
1/2 cup warm vanilla soy milk
1/2 cup light brown sugar, divided
2 and 1/4 teaspoons Shibolim Dry Yeast
1/3 cup oil
1 egg
3 and 1/2 cups flour (I use Shibolim White Spelt)
1/2 teaspoon salt
2 teaspoons dough enhancer (optional, but recommended)
egg wash (optional)
1 and 1/2 cups dried apricots, chopped
1/2 cup orange juice (I use freshly squeezed)
1/4 cup Gefen Honey
1 teaspoon ground cardamom
1 teaspoon vanilla extract or vanilla bean paste
1/2 cup store-bought vanilla cream
1/2 cup flour (I use Shibolim White Spelt)
1/3 cup Gefen Confectioners’ Sugar
2 and 1/2 tablespoons oil
pinch salt
Combine the warm orange juice and soy milk in a bowl. Add one teaspoon light brown sugar and yeast. Allow to sit for a few minutes, until foamy.
Pour the mixture into the bowl of an electric mixer. Add oil, egg, and remaining brown sugar. Gradually add flour, salt, and dough enhancer, if using. Knead for eight to 10 minutes, until the dough is smooth. If necessary, sprinkle in a little more flour, one tablespoon at a time.
Place the dough in a greased bowl and cover. Let rise for one and a half to two hours.
Simmer the apricots, orange juice, and honey in a small pot for 10–12 minutes, or until soft.
Place in the food processor fitted with the S-blade along with the cardamom and vanilla. Process until it forms a spreadable paste. Set aside. (This can be made in advance and frozen.)
Place all ingredients in a small bowl and mix until crumbs are formed.
Divide the dough into two medium and two small portions. Roll each one into a large rectangle. Spread the vanilla cream over the dough. (I use three tablespoons for a medium loaf and one tablespoon for a mini loaf.)
Spread the apricot filling on top. Roll the dough tightly like a log. Cut in half almost to the end and twist into a babka shape.
Line a baking pan with Gefen Parchment Paper. Place logs on the prepared pan and let rise for 45 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spray the babka tops with cooking spray or brush with egg wash and sprinkle with streusel. Bake for 30 minutes, or until golden. Cool completely before slicing.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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What is vanilla cream? Can you give a brand name? Can you reccomend a substitute if I can’t find any vanilla cream?
It’s like a vanilla custard