Seinfeld -) The Babka - The best video clips are right here
A few weeks ago, I was obsessed with another classic NYC/Jewish treat: rugelach. I just couldn't get the recipe right. One night I decided to play with a basic rugelach recipe by adding yeast. After doing lots of online research and kitchen experiments, I came up with a dough that's a hybrid between a buttery biscuit and a croissant. I found myself with some extra dough and decided to roll it in chocolate chips and braid it like a challah. Though it didn't taste a thing like challah, it was incredible and reminded me and Doni of babka. I told myself that as soon as I had the opportunity, babka I would make.
I mentioned a pot-luck picnic in my last post. I thought saying goodbye to J, A, and cutie-pie N would be the perfect time to try out my recipe. It was such a crowd-pleaser! Soft, gooey, sweet and full of cinnamon goodness. Next time, I plan on doubling the fillings (which I did in the recipe you'll find below) because the dough absorbs some of it while baking. The recipe makes 1 extra large babka or 2 small babkas. I plan on making this again and again and bringing it to all sorts of holidays and family events.
Cinnamon Babka
dairy, parve or vegan
3 cups flour
1/4 cup sugar
dash tsp salt
2 sticks butter
2 packets yeast
1/4 cup warm water
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 Tbsp cinnamon
1 cup brown sugar
1 stick cold butter
1 Tbs melted butter
dash cinnamon
Directions. Pour the water over both packets of yeast and a pinch of sugar in a small bowl. Let sit for 10 minutes, or until the yeast is frothy, bubbly, and twice its size. In a large bowl, whisk together the flour, sugar, and salt. The following can be done by hand or in a food processor: Add the butter in small pieces (or margarine) and knead together until the entire mixture is crumbly.
In a small bowl, beat together the vanilla and both eggs. Pour into the flour mixture and combine. Next, mix in the sour cream (or parve alternative). Lastly, knead in the yeast until the dough is firm. Place in a greased bowl and let rise, covered with a towel, for 30 minutes.
Preheat the oven to 340 degrees. Roll out the dough in a large rectangle, about 1/8 inch thick. Cut the cold butter (or margarine) into small pieces. In a small bowl, coat the pieces of butter (or margarine) in the brown sugar and cinnamon. Evenly cover the rectangle of dough with the cinnamon mixture, including the edges. Roll dough like a cinnamon roll--from one long side of the rectangle to the other. Close the seam by brushing melted butter on top and pinching together the dough. Form the tube of dough into a large circle, closing the ends together just as above.
Twist the circle of dough into a double helix and place in a loaf pan, prepared with parchment paper. Brush the remaining melted butter over the top of the babka and sprinkle with a dash of cinnamon, if desired. Bake for 30 minutes, or until the top is golden and, when wiggled, the babka no longer jiggles in its pan.
Vegan Note: I was actually out of eggs when I made this at home, so I used Ener-G egg replacer and it turned out beautifully. If you also use margarine, as I did, this becomes an easy, delicious VEGAN treat! Who knew?
A few weeks ago, I was obsessed with another classic NYC/Jewish treat: rugelach. I just couldn't get the recipe right. One night I decided to play with a basic rugelach recipe by adding yeast. After doing lots of online research and kitchen experiments, I came up with a dough that's a hybrid between a buttery biscuit and a croissant. I found myself with some extra dough and decided to roll it in chocolate chips and braid it like a challah. Though it didn't taste a thing like challah, it was incredible and reminded me and Doni of babka. I told myself that as soon as I had the opportunity, babka I would make.
I mentioned a pot-luck picnic in my last post. I thought saying goodbye to J, A, and cutie-pie N would be the perfect time to try out my recipe. It was such a crowd-pleaser! Soft, gooey, sweet and full of cinnamon goodness. Next time, I plan on doubling the fillings (which I did in the recipe you'll find below) because the dough absorbs some of it while baking. The recipe makes 1 extra large babka or 2 small babkas. I plan on making this again and again and bringing it to all sorts of holidays and family events.
Cinnamon Babkadairy, parve or vegan
3 cups flour
1/4 cup sugar
dash tsp salt
2 sticks butter
2 packets yeast
1/4 cup warm water
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 Tbsp cinnamon
1 cup brown sugar
1 stick cold butter
1 Tbs melted butter
dash cinnamon
Directions. Pour the water over both packets of yeast and a pinch of sugar in a small bowl. Let sit for 10 minutes, or until the yeast is frothy, bubbly, and twice its size. In a large bowl, whisk together the flour, sugar, and salt. The following can be done by hand or in a food processor: Add the butter in small pieces (or margarine) and knead together until the entire mixture is crumbly.
In a small bowl, beat together the vanilla and both eggs. Pour into the flour mixture and combine. Next, mix in the sour cream (or parve alternative). Lastly, knead in the yeast until the dough is firm. Place in a greased bowl and let rise, covered with a towel, for 30 minutes.
Preheat the oven to 340 degrees. Roll out the dough in a large rectangle, about 1/8 inch thick. Cut the cold butter (or margarine) into small pieces. In a small bowl, coat the pieces of butter (or margarine) in the brown sugar and cinnamon. Evenly cover the rectangle of dough with the cinnamon mixture, including the edges. Roll dough like a cinnamon roll--from one long side of the rectangle to the other. Close the seam by brushing melted butter on top and pinching together the dough. Form the tube of dough into a large circle, closing the ends together just as above.
Twist the circle of dough into a double helix and place in a loaf pan, prepared with parchment paper. Brush the remaining melted butter over the top of the babka and sprinkle with a dash of cinnamon, if desired. Bake for 30 minutes, or until the top is golden and, when wiggled, the babka no longer jiggles in its pan.
Vegan Note: I was actually out of eggs when I made this at home, so I used Ener-G egg replacer and it turned out beautifully. If you also use margarine, as I did, this becomes an easy, delicious VEGAN treat! Who knew?
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