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babka

Babka- 3 ways!

Soft, rich babka made with a buttery yeast dough and filled with your choice of chocolate, cinnamon sugar, or brandy caramel pecan. This recipe uses one base dough, making it easy to create multiple flavors in a single batch. Finished with a generous brush of simple syrup for added moisture and a glossy finish.

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Prep Time 2 hours 25 minutes
Cook Time 1 hour 20 minutes
resting time 3 hours
Total Time 6 hours 45 minutes
Course baked goods, Breakfast, brunch, Dessert, Snack
Cuisine eastern European, Jewish, Polish, Ukrainian
Servings 1 Babka
Calories 400 kcal

Equipment

Ingredients
 

Babka Dough

  • 2¼ cups Bread flour
  • 1½ tsp Instant yeast
  • 1/2 cup Milk
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1/4 cup Sugar
  • 1/2 tsp Sea salt
  • 6 tbsp Butter, softened

Chocolate Filling

  • 8 oz Chocolate (ie: chocolate chips)
  • 8 tbsp Butter
  • 1/2 cup Cocoa powder
  • 1/2 cup Powdered sugar

Brandy Caramel Pecan Filling

  • 1 cup Brown sugar
  • 4 tbsp Butter
  • 1/2 cup Heavy cream
  • 1½ tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/4 cup Brandy
  • 1/2 cup Pecans

Cinnamon Swirl Filling

  • 1/4 cup Butter, melted
  • 1/2 cup Sugar
  • 2 tsp Cinnamon

Simple Syrup

  • 1/2 cup Sugar
  • 1/4 cup Water

Instructions
 

  • Combine the bread flour, yeast, milk, eggs and vanilla extract in a stand mixer.
  • Using the dough hook, mix for 5 minutes.
  • Cover and allow to rest for 10 minutes.
  • Add sugar and sea salt to the mixer and mix for 30 seconds or until the sugar and salt is mixed into the dough.
  • Add softened butter to the mixer. Mix on high speed for 3-4 minutes.
  • Cover the bowl and allow to rise at room temperature for one hour.
  • Transfer the dough to the refrigerator for 2 hours.
  • Preheat the oven to 325℉.
  • Prepare the filling (chocolate filling, brandy caramel pecan filling, or cinnamon swirl filling) **Instructions for each listed in recipe comments.
  • Remove the dough from the refrigerator and lightly flour a work surface.
  • Roll the dough into a 12x18 inch rectangle.
  • Spread the filling over the entire rolled dough.
  • Tightly roll the dough into a 12 inch log.
  • Slice the log down the middle and braid so there are 3-4 twists in the dough. Pinch the ends and place in a greased bread pan.
  • Place the bread pan on a center rack in the oven, with a sheet pan below.
  • Bake for 30 minutes uncovered.
  • Place a sheet of foil over the babka and continue baking for 50-60 additional minutes or until the internal temperature is 200℉.
  • Prepare the simple syrup while the babka is baking.
  • In a small saucepan, combine 1/2 cup of sugar with 1/4 cup of water. Bring to a simmer.
  • Once the babka is finished baking, remove from the oven and brush the simple syrup over the top of the babka.
  • Allow the babka to cool in the pan for 1 hour before removing from the pan.
  • Allow to cool for an additional 2 hours before serving.

Notes

** CHOCOLATE FILLING: Melt the chocolate and butter in the microwave and stir until smooth. Add the cocoa powder and powdered sugar and stir until smooth.
** BRANDY CARAMEL PECAN FILLING: In a saucepan, combine the brown sugar, butter, cream, vanilla, salt, and brandy. Bring to a boil. Using a candy thermometer, monitor the temperature. Continue boiling until the temperature reaches 230ºF. Allow to cool before spreading on the babka.
** CINNAMON SWIRL FILLING: In a small bowl, combine melted butter, sugar and cinnamon. 

Nutrition

Serving: 1sliceCalories: 400kcal
Keyword babka, bakery style bread, braided bread, caramel pecan, chocolate babka, chocolate swirl bread, cinnamon babka, enriched dough, Holiday Baking, homemade babka, rich dough, soft bread, sweet yeast bread, swirled bread, traditional babka
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