A babka is a sweet, buttery yeast bread traditionally filled with chocolate. The first time I made a babka it did not turn out good. The inside was raw while the outside was burning (I actually had to throw a loaf away). But, as they say, practice makes perfect, and since that unfortunate experience I have tried new recipes and I'm happy to say that I think I got the hang of it!
Making a babka is surprisingly very easy. People tend to shy away from making yeast breads because they think it's a difficult ingredient to use, and that's not actually true. What is difficult with this recipe is how long it takes to make it and the temptation to cut the process short by not letting the dough rise for the recommended time. This bread takes at least 4 hours total to rise, plus time for prepping and baking, so before you attempt, make sure to read the directions carefully and DON'T CUT CORNERS.
This is not an overly sweet bread! It had the perfect balance of sugar and cinnamon that even my grandpa liked - no, loved - it, and I don't get that type of reaction from my baking often from him. For the extra sweet tooth in your family, you can top the babka with the vanilla glaze I use on my cinnamon rolls (but I personally have not tried this).
Ingredients (Dough):
3/4 cup warm milk
3 tsp active dry yeast
1/2 cup sugar
3 1/4 cup flour, divided
2 eggs
1 tsp vanilla
1 tsp salt
1/2 cup butter, cubed, at room temperature
Ingredients (Filling):
1/2 cup brown sugar (I prefer dark)
1 tbsp cinnamon
1/4 cup butter, melted
1 tbsp honey or maple syrup (I used maple)
1 egg, beaten
Directions (Dough):
In a glass measuring cup, heat milk in the microwave for about 1 minute until warm. Add about a 1/4 tsp of your sugar in the milk (the yeast needs to feed off of something), then your yeast, and set aside for about 5 minutes until foamy. If your mixture does not foam, throw out and start again. In a stand mixer fitted with a dough hook, add 2 cups of flour, remaining sugar, eggs, vanilla, salt, and your yeast mixture. Beat until well combined. Add remaining flour and beat, adding the butter a few pieces at a time, until a smooth dough forms (it will be soft, tacky, and sticky). Shape your dough on a lightly floured surface, coat your stand mixer bowl with a bit of flour, and place the dough ball back into the bowl. Cover and let it rise for 2 hours.
To make your filling, stir together sugar and cinnamon in a small bowl. Add butter and maple syrup (or honey), and stir until smooth.
After your dough has risen, line two 8x4 loaf pans with parchment paper. Punch the dough down and roughly divide in half. On a lightly floured surface, roll out your dough into a 10x12" rectangle. Spread half of the filling onto the dough. Starting on the long side, roll the dough as if you were making cinnamon rolls. Cut the rolls in half lengthwise, lay them side by side, punch together one end, and braid/twist the two pieces together. Place your loaf in one of the pans, tucking in the edges. It does not have to be perfect! Repeat this process with the other piece of dough. Cover the loaves and set them aside for at least 2 hours. Mine sat out for at least 2.5 while the oven was in use.
Preheat oven to 350, brush the top with egg wash, and bake for 35-40 minutes or until deep golden and inside is no longer raw (use a cake tester). Babka can be enjoyed at room temperature or warm.
Recipe adapted from Dinner with Julie.