- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
6 Servings
Allergens 
8 Hours
Diets
When enjoying this sourdough babke with milk, you’ll find yourself caught in an unending cycle of replenishing a portion of babke and refreshing your milk. It’s an irresistible game!
320 grams Gefen Almond Milk
100 grams coconut oil
2 eggs
200 grams bubbly/active starter
50 grams organic sugar
600 grams Glicks High Gluten Flour
6 grams fine sea salt
2 tablespoons vanilla
1 and 1/2 cups sugar
1 and 1/2 cups Gefen Confectioners’ Sugar
1 cup cocoa (Dutch)
2 tablespoons coffee
1 teaspoon cinnamon
2 tablespoons vanilla
2 cups Haddar Brown Sugar
2 cups Gefen Confectioners’ Sugar
1/4 cup cinnamon
Warm up the almond milk and coconut oil (in the microwave). Cool slightly before using. Place the eggs, starter, and sugar in the mixer and mix to combine. Add flour and salt and continue mixing until a rough dough forms.
Scrape down the sides of the bowl, cover the dough, and let it rise for 30 minutes.
After the dough has rested, turn on the mixer on medium speed and mix for five additional minutes.
The dough should be soft, yet not sticky. If it seems too sticky, sprinkle some flour to adjust the consistency.
Transfer the dough to a lightly oiled bowl, cover with a plastic food cover or shower cap and then a dish towel on top, and let it rise at room temperature until double in size (approximately six to eight hours). If you don’t have the time to make the babke that day, you can store the dough in fridge after it has risen and bake it the following day.
Line a cookie sheet with Gefen Parchment Paper.
Prepare your dough on a lightly oiled surface to prevent sticking.
Let it rest for another five to 10 minutes.
To make it easier to roll, divide the dough in half.
Take a floured rolling pin and roll the dough in a rectangular shape (approximately 16 x 10 inches).
Smear oil on top and sprinkle a generous amount of the cocoa mixture. Spread it all around and roll it into a tight log.
Do the same with the other piece of dough.
Pinch together the ends of both rolls and twist/overlap one on top of the other. (It’ll resemble a thick rope chain.)
Gently transfer it into a 16 x 4.5 baking pan (Wilton) smeared with some coconut oil.
Brush the top with some melted coconut oil and sprinkle with crumbs.
Cover with a plastic and let it rest for another hour or until noticeably puffy.
Preheat the oven to 350 to 375 degrees Fahrenheit.
Bake for 40 to 45 minutes.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.
How Would You
Rate this recipe?
Please log in to rate
can you use canola oil?