Babke recipe from Perfect Flavors by Naomi Nachman

cbsp

Tue, May 14 2024, 1:55 pm

I don't have the cookbook but googled and found this:

Chabad Romano Centre
https://www.chabadrc.org › ...PDF
Cooking demo with Naomi Nachman

https://www.chabadrc.org/media.....0.pdf

Recipe is shared by Naomi Nachman from Perfect Flavors with permission from Artscroll
Publications.

Babka has had a huge comeback in the dessert world and has been featured across the world in culinary menus and media. Babka is not only filled with sweet fillings but people are using the dough also to make deli roll babka and pulled brisket babka.

Loaded Babka
Pareve Yields 3 loaves

Dough
1 warm cup water (no hotter than 115°F)
1 Tablespoon yeast
½ cup sugar
½ Tablespoon vanilla sugar
¾ cup oil
2 eggs, lightly beaten
4 cups bread flour, plus more as needed
1 teaspoon salt

1. Combine water, yeast, and sugars in a large bowl; proof for 5 minutes, until foaming.

2. In a small bowl, combine oil with eggs; add to yeast mixture.

3. 1 cup at a time, add flour to the yeast mixture, followed by salt. Knead to combine. Turn dough out onto floured work surface; knead for 3-5 minutes until flour is well blended and a dough ball forms. The dough should be soft but not oily.

4. Sprinkle a bowl with 2 tablespoons flour. Transfer dough to the bowl; cover with a clean kitchen towel. Let rise in a warm place for an hour.

5. Preheat oven to 350°F. Coat 3 (2-pound) loaf pans with nonstick cooking spray.
Line a baking sheet with parchment paper.

6. Divide dough into 3 portions. Roll 1 portion into a 13x10x¼ inch rectangle.

7. Spread on desired filling.

8. Roll dough over filling to form a log. Twist log; fold in half. Place into prepared loaf pan. Cut a shallow slit across the length of the log. Repeat with remaining portions. Top with babka crumbs.

9. Place loaf pans onto a baking sheet. Bake for 30 minutes; rotate pans. Bake
additional 15 minutes; babka crumb topping should be golden brown.

10. Cool on cooling racks. Do not cut into babka until has cooled, as dough
continues to bake even after being removed from oven.
Tip: in colder weather your dough may take longer to rise or may not rise as high as you would
like. To speed up the process and yield a strong high rise, try this awesome trick! Take a clean kitchen towel or a few sheets of paper towel, fold them, wet them thoroughly with water; place
moistened towel(s) in the microwave and “cook” for 45 seconds. Once the time is up, place bowl of dough into microwave (do not remove towel) and let it rise in the microwave for 45 minutes.
The steam from the water and the warm towel will help the dough rise quickly and keep the dough soft.

Prepare 1 batch of Babka Dough for each type of filling you want to use, or use different fillings for each of the 3 portions. This dough is also perfect for cinnamon buns and danishes. Although
the filling recipes below are enough to fill 3 babkas, if you don’t use the entire amount, you can freeze the remainder in an airtight container.

Basic Babka Crumb Topping:
1 cup all-purpose flour
1 cup powdered sugar or granulated white sugar
1 Tablespoon vanilla sugar, optional
6 Tablespoons canola oil

1. Mix all ingredients together until crumbs form. The consistency should be similar to wet sand.

2. If desired, add cookie pieces, chocolate chips, sprinkles, or nuts.

Filling
Cinnamon Filling
Yields filling for 1 cinnamon babka or cinnamon buns
½ cup softened refined coconut oil or ⅓- ½ cup neutral oil
¼ cup dark brown sugar
¼ cup light brown sugar
½ Tablespoon vanilla sugar
2½-3 Tablespoons cinnamon
1 apple diced

• Whisk together all cinnamon filling ingredients.