Babka Event Baking Instructions:
Cover and let rise 20 to 30 minutes.
Preheat oven to 350°F. Line a metal baking sheet with parchment paper.
Place pans of unbaked babkas on prepared baking sheet.
Bake for 30 minutes. Rotate the pans and bake an additional 5-10 minutes or until loaves are golden brown and tops are firm to the touch.
Allow to cool completely before slicing
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Crumb Topping
¼ CUP FLOUR
¼ CUP SUGAR
¼ STICK BUTTER
1 SCANT TSP VANILLA SUGAR
Use your finger tips to work the mixture until it forms a coarse crumb. Do not overwork the mixture.
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Cheese Filling
1 LB WHIPPED CREAM CHEESE
1 CUP POWDERED SUGAR
½ CUP SUGAR
1 EGG YOLK
1 TBSP VANILLA SUGAR
1 TBSP FLOUR, SIFTED
2 TBSP SOUR CREAM
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Cinnamon Filling
1 STICK (½ CUP) BUTTER
½ CUP DARK BROWN SUGAR
½ CUP LIGHT BROWN SUGAR
2+ TBSP CINNAMON
PINCH OF KOSHER SALT
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Chocolate Filling
1 CUPS COCOA POWDER
1 CUPS POWDERED SUGAR
2 CUPS SUGAR
½ PACK INSTANT CHOC PUDDING
2 TBSP VANILLA SUGAR
¼ CUP OIL
1 TBSP HOT WATER (add as needed)
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Dry Dark Filling Topper
1 CUP COCOA POWDER
1 CUP POWDERED SUGAR
2 CUP SUGAR
½ PACK INSTANT CHOC PUDDING
2 TBSP VANILLA SUGAR
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Dry White Filling Topper
1 CUP POWDERED SUGAR
½ CUP SUGAR
1 PACK VANILLA PUDDING
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Babaka Dough
1 cup warm water
½ a cup granulated sugar
1 Tbsp active dry yeast
1 tsp vanilla sugar
2 large eggs plus 1 yolk
½ cup canola oil or
1½ sticks margarine or butter, softened
4 to 5 cups bread flour
½ teaspoon fine Himalayan salt
1. Prepare the dough in the bowl of a mixer fitted with a dough hook. Gently mix together water, sugar and yeast. Let's stand several minutes until the yeast proofs.
2. Add vanilla sugar, eggs+yolk, oil, 4 cups of flour, salt
3. Need on low speed, gradually increasing to medium until a smooth dough forms. It should retain a slight stickiness. If needed, add flour, one tablespoon at a time, until it no longer sticks to the size of the bowl
4. Once the dough comes together, stop needing and allow it to rest for 3 to 4 minutes. This is called autolyzing the dough and helps you gauge whether it needs more flour. (If it's you made it rainy or you're working in a warm kitchen, you will likely need extra. In such cases it's okay to even go to five cups)
5. Divided dough into 2-3 1-lb portions and place in a zip-top bag, removing air from the bags as you seal them.
6. Let dough rise in the fridge for up to 24 hours or freeze before rising. To defrost, transfer back to the fridge for about 6 hours. Alternatively, defrost at room temperature about halfway for 2 hours and then transfer to the fridge to finish defrosting.
ENJOY!!