Babka! A culinary blank canvas...

I used to be terrified of yeast doughs. Bread recipes usually have so many steps, fussy ingredients like yeast that come in fast, active, instant, fresh... then add to that, liquid at a proper temperature... too cold and the yeast may not activate, too hot and you can kill the yeast. So many do’s and don’ts, it’s not a surprise bread baking is so intimidating. Times have changed however with the advent of no knead breads and plain old culinary experimentation. Baking is a science and there are rules, but rules can definitely be bent or updated and this is where this babka dough comes in....

I am about to break and bend a lot of rules. Trust me, totally worth it!!! I make babka by hand, it is that easy and there is something very satisfying about kneading by hand, but if you prefer to use a mixer with a dough hook or even a bread machine to make the dough, go for it! But be prepared to plan ahead, you can not rush this process! With that said, have fun baking, THIS is your blank canvas!

Raspberry swirl Babka (makes 2 loaves)

active time: about 20 minutes

inactive resting time: 12-24 hours

shaping time: 15 minutes

second rise: 1-2 hours

bake time: 375 degrees 25-30 minutes

Dough Ingredients:

4 1/4-4 1/2 cups (530 grams) AP flour

1/2 cup (100 grams) white sugar for a sweet babka 1/4 cup (50 grams) white sugar for a savory babka

2 1/2 teaspoons instant or fast acting yeast

3 large eggs (cold is fine!)

1/2 cup water (room temp is fine and you may need 1-2 tablespoons more if dough is dry)

1 teaspoon salt for sweet babka, 2 teaspoons for savory babka

3/4 cup room temp butter

oil for greasing bowl

Filling ingredients:

1/4-1/2 cup raspberry jam or jam of your choice. You want enough to spread an even layer on the dough but not so much it oozes out!

1/4-1/2 cup of white sugar for sprinkling

Syrup ingredients:

1/4 cup water

1/4 cup sugar

To make the dough, combine your dry ingredients with your wet ingredients in a big bowl (or mixer bowl) all at once (I know!!! All at once!) and mix by hand or dough hook until it comes together. If the dough is too dry add a teaspoon of water at a time until it comes together. It’s ok if it’s a little dry, you don’t want to add too much water and have a sticky mess. If making by hand dump the dough on a lightly floured surface and knead 8-10 minutes until the dough is smooth, adding flour a tiny bit at a time to keep it from sticking. If using a mixer knead on medium speed with a dough hook until the dough pulls away from the bowl adding a little flour as needed, 8-10 minutes. *This is why I like kneading by hand, because you can feel what the dough needs and when it’s ready. When the dough is smooth put the dough in a greased bowl, cover bowl with plastic wrap and let the dough rest 12-24 hours in the refrigerator. Trust me you don’t want to rush this part. You might get away with chilling the dough for 6 hours but no less than that! You want to give the dough time to relax and rise slowly. Same way you would do with a traditional brioche dough. Patience is a virtue here!!! Once the dough has rested and chilled, lightly flour a clean surface and take the dough out of the bowl and divide into two. Put one of the halves back in the bowl and back in the fridge to keep chilled. Roll the first 1/2 of the dough out until it’s about 1/4 inch thick. Dusting with a little flour as needed to keep the dough from sticking. Roll gently, as the dough warms up it will roll easier but you don’t want warm dough. Warm dough means a sticky mess. Once the dough is rolled out spread with jam evenly and then sprinkle with the sugar. Roll the dough up like you would to make cinnamon rolls, into a long cylinder. Now put the cylinder in the freezer for 10

minutes or however long it takes you to repeat the steps above with the second half of the babka dough. When you put that second cylinder in the freezer, take the first one out and put it back on a lightly floured surface. With a sharp knife, in a smooth movement (don‘t tug!) split the dough cylinder in half length wise (the long way!) you will then twist the two pieces around each other, tuck the ends under and place in a greased loaf pan. Don’t worry if it’s a complete mess! See my pic below. It will bake up beautifully. Now repeat with the other cylinder of dough. This is where you can play with your babka flavors and maybe try a different jam or chocolate or nuts... possibilities are endless!!!

Let the shaped babka rise at room temperature for 1-2 hours. You want the dough to puff and almost double in size. Preheat the oven to 375 degrees while the doughs rise. This is also time to make the simple syrup. Bring the water and sugar to a boil on the stovetop in a small saucepan, so that the sugar dissolves, 2 minutes, and take off the heat. Set aside until the loaves are baked. Bake the babka for 25-30 minutes, tent the top of the loaves with aluminum foil if they are browning too quickly. When the babka are done, let them sit for 5 minutes and then brush lightly with the sugar syrup while the babka are still hot. Brush them lightly with the syrup! Don’t drown them! No one wants wet babka!

After they have cooled 20-30 minutes take them out of the loaf pans (you may need to help them out a bit around the edges if the jam and sugar have caramelized and stuck a little. Wait (if you can manage) for them to cool about an hour before cutting them but let’s be honest, does anyone do that??? I know it ruins the crumb and squishes the bread to cut into it warm but warm babka is awesome. So the damage you do to your babka in the privacy of your own home is up to you. Enjoy it! Eat some warm! It’s soooo good!!!

Just an FYI, you can fill babka with all kinds of things. Pizza filling, bagel seasoning, nuts, cream cheese, etc etc etc... you can use the dough to make cinnamon rolls and more!

You are only limited by your own imagination and then for that issue, there is always google for more ideas 😊.

link to print recipe coming soon!

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