The first time I ate babka it was made by a Jewish lady and I was very impressed. It's getting more and more popular here but this was already a few years ago.
Babka is a traditional Jewish loaf with layers of bread and filling. You can vary as you please!
When I was invited to test Maxima Kitchen Equipment , amongst others their professional kitchen machine, I knew immediately I wanted to make this!
Do yourself a favour and serve this at a brunch or party because you are tempted to eat it all! It's just so good. The combination of the layers bread and gooey filling is heaven.
I used nutella to make the whole process a bit quicker. You can make it with other chocolate fillings as well.
- 530 gram flour
- 100 grams granulated sugar
- 3 eggs
- 120 ml lukewarm water
- 7 grams dry yeast
- 3/4 tsp salt
- unsalted butter at room temperature
How to prepare:
1. Mix the water with the yeast, stir and let is sit for 5 minutes until foamy.
2. Add to a bowl the flour, sugar, eggs, salt and yeast/water. Knead until you have a coherent dough and then add the butter a tablespoon at a time.
Knead until all the butter is incoporated in the dough. It remains a bit sticky, after rising the dough will firm up a bit.
3. Cover the dough with a damp towel of cling film and let it rest for about an hour or 2, until it has doubled in size (time depends on how warm is it).
4. Once the dough has doubled in size, let it rest for 15 minutes in the fridge. This way it's easier to spead the nutella on top.
5. Roll the dough out into a rectangle with the widest side horizontally.
6. Put nutella on top of the dough and roll up, widest part up, so you have a big log.
7. Cut the log in half, in the width, so you have 2 long strands. You can already see all the layers of dough/nutella.
8. Make a 2 strand brade by placing the strands over each other until you reach the end. Press the top and bottom strands together.
9. Transfer the babka to a caketin lined with bakingpaper. If the babka is too long, gently fold the ends underneath. Cover and let it rise for another 30 to 45 minutes or until visibly risen.
10. Preheat the oven to 200 degrees celcius.
11. Bake the babka for 45 minutes. Keep in mind that if you have folded the babka underneath, it will take longer to fully cook.
Let it cool off slightly before cutting slices. It keeps fresh for about 24 hours. You can store the babka by freezing it in slices. Let it defrost and heat up in the microwave for 10 to 15 seconds before serving.