Denise says:
This is a traditional Ashkenazi recipe with Polish origins. The word ‘Babka’ in Polish literally means ‘grandmother’ ~ as it refers to the layers and shape of the old type of pleated skirts that ‘grandmothers used to wear’. This sweet dough is like brioche and it is twisted and baked in a loaf tin and often enhanced with a streusel topping.
Like many classic recipes there are many variations in both method and ingredients. Popular fillings include almond, cream cheese and chopped almonds but I love the cinnamon and chocolate combination.
Preparation Time: 30 minutes plus 4 hours rising time
Cooking Time: 20 minutes
Makes: 2 medium sized loaves
Ingredients:
For the Bread Dough2 sachets dried yeast
200ml lukewarm milk
85 butter
85g caster sugar
1 teaspoon vanilla extract
4 egg yolks
425g strong white flour
1 teaspoon salt
Streusel Topping
3 tablespoons plain flour
2 tablespoons brown sugar
30g butter
Filling
100g dark chocolate, coarsely grated
1 teaspoon ground cinnamon
55g butter - melted
Glaze: 1 egg yolk - whisked
Method
1. Whisk the yeast into the lukewarm milk and set aside for about 5 minutes.2. In a mixer, cream together the sugar and butter until smooth.
3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.
4. Add the flour and salt and continue to mix until it all comes together.
5. Now mix in the milk and yeast mixture and let it mix until it forms a soft dough.
6. Knead by hand for another 2-3 minutes until the dough is soft and smooth.
7. Let this rise for about 2 hours.
8. Line and grease a 2kg loaf tin with baking parchment paper.
9. For the filling: mix the chocolate, butter and cinnamon together in a bowl.
10. Once the dough has risen, cut in half. Roll each out on to a floured surface into a long rectangle of about 40 cm with a thickness of 1- 2 cm. Spread the chocolate mixture onto each.
11. Pinch the seams to seal it, then roll up like a swiss roll.
12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
13. Combine the streusel topping in the food processor until you have a breadcrumb mixture. Glaze the babka with egg yolk.
14. Add the streusel topping to the top of the twisted babka. Cover prove for another 2 hours.
15. Transfer to a lined loaf tin.
16. Preheat the oven to 180C/ 350 F and bake for 25 minutes.
17. Cool on a rack before slicing.
The bread stays good for 2-3 days in an airtight box.