Babka

Source: Jerusalem: A Cookbook

Ingredients

• 4 1/2 cups (530 grams) all-purpose flour, plus more for dusting
• 1/2 cup (100 grams) white sugar
• 2 teaspoons instant yeast
• Zest of one lemon (optional)
• 3 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 2/3 cup (150 grams) unsalted butter, cubed, at room temperature
• Vegetable oil

Instructions

Combine flour, sugar, yeast, and lemon zest (if using) in bowl of stand mixer and stir to combine. Add in eggs and water, and mix with dough hook for 3 minutes until everything comes together, scraping down the bowl and hook as needed. With mixer running on medium, add salt, then start dropping in butter, one cube at a time. Once butter is fully incorporated, keep mixing for an additional 10 minutes on medium speed until dough is smooth and shiny, scraping down the sides of the bowl and dusting with more flour as needed.

Pour a few glugs of oil into a clean bowl. Drop dough in and give it a turn to coat with oil, then cover and refrigerate overnight.

The next day, prepare two loaf pans by spraying with non-stick spray, placing a parchment paper sling across and spraying again, especially in the corners.

Remove dough from fridge and divide into two portions to make two individual loaves. For each portion, roll out into a large rectangle, around 12″ x 15″. Prepare filling (see below), and spread it across the surface of the dough, leaving a small border all around. Brush a little water along one of the longer ends, and then roll up the rectangle, starting at the opposite side. Seal along the dampened end, and turn so the seam side is down.

Cut the dough in half down the length of the roll, so the filling layers are exposed, and rotate each half so the cut side is facing up. Twist the two halves around each other, trying to keep the cut sides up. Carefully lift and place into the prepared pan, tucking the ends under to get it to fit. Don’t worry if it looks messy – it’ll be beautiful and taste great once baked.

Cover with a damp towel and set aside to rise for 1 1/2 hours. Meanwhile, preheat the oven to 375 degrees. Once risen (will get a little puffier, but won’t noticeably grow in size), place uncovered into oven for 30-40 minutes. Cover the top with foil if starting to brown too much for your liking.

Remove from oven and immediately pour simple syrup all over (see below). Let cool for a bit, then remove from pan to fully cool on a rack, if you can wait that long.

Filling 1: Chocolate

Melt 4 tablespoons butter and 2 ounces of dark chocolate together in the microwave. Mix in 1/4 cup powdered sugar and 1/4 cup cocoa powder to make a spreadable paste. This makes enough for one loaf, so double ingredients to cover both loaves. After spreading, you can optionally sprinkle on chopped pecans, cinnamon, or crunchy turbinado sugar.

Filling 2: Cinnamon

Melt 3 tablespoons butter in the microwave. Mix in 1/4 cup brown sugar and 1 tablespoon cinnamon. This makes enough for one loaf, so double ingredients to cover both loaves. After spreading, you can optionally sprinkle on chopped walnuts, pecans, or crunchy cinnamon bits.

Filling 3: Coconut

Cream 3 tablespoons softened butter with 3 tablespoons white sugar. Mix in 2 egg yolks, then stir in 3/4 cup shredded, unsweetened coconut. This makes enough for one loaf, so double ingredients to cover both loaves.

Topping 1: Simple Syrup

Combine 1 cup white or brown sugar with 1 cup water in a small saucepan over medium heat. Add a cinnamon stick if you are feeling fancy. Let the mixture come to a light boil, then turn off heat and allow to cool in pan. Mix in 1 teaspoon of vanilla extract, if you are extra fancy pants. Remove cinnamon stick once cool. Once babkas come out of the oven, pour over and let this soak into the loaves for a shiny, syrupy outer coating. This makes more than enough for both loafs, so reserve the rest for your morning coffee.

Topping 2: Streusel Topping

Alternatively, add a streusel topping before you cook babkas. Combine 6 tablespoons butter, softened, with 3/4 cup powdered sugar plus 2/3 cup all-purpose flour. Massage with fingers until combined and clumps form. Sprinkle all over the top of the babka before baking. This makes enough for one loaf, so double ingredients to cover both loaves.