Babka is a baked treat that fits into a category between bread and cake. Its origins can be traced back to Jewish culture and traditions and has been enjoyed for centuries. It is a popular dessert in many countries and is often served on special occasions like Easter, Christmas, and other celebrations.
Brief History and Origin
The origin of babka can be traced back to the 18th century in Central and Eastern European Jewish communities, notably Poland and Ukraine. It was first created by bakers using leftover challah dough and rolled up with cinnamon or fruit jam. The more popular chocolate or hazelnut versions as we see nowadays only came about with the Americanised adaptation in the mid 20th century. It is thought that the name “babka,” derives from the word “grandmother” in Polish.
Key Ingredients
- All Purpose Flour: I used AP flour instead of bread flour as I wanted something less tough, a bit more tender, closer to a brioche
- Sugar: feeds the yeast, tenderises the dough
- Yeast: I used dry active yeast, but if you’re planning to use fresh yeast, double the amount of yeast suggested
- Eggs: Helps binding the dough together. I used regular medium sized eggs
- Milk: I used full fat milk instead of water to make the babka more soft with the added fat content. Use slightly warm milk to help activate the yeast
- Salt: for added for flavour
- Butter: You can also use vegetable oil (canola?) but I like the added flavour of butter better
Babka
Ingredients
- 530 g flour
- 10 g instant dry yeast
- 100 g sugar
- 3 eggs
- 120 ml milk
- 3 g salt
- 150 g butter
- Oil for greasing
Instructions
- Combine the flour, salt, sugar, yeast, milk and eggs in a stand mixer. Mix well for about 10 minutes until thoroughly combined.
- Slowly add the butter and mix for another 5 to 8 minutes or until well combined.
- When ready, transfer the dough to a large greased bowl, cover with a towel and leave in a warm environment for 2 hours or until volume becomes double
- Take the dough and roll it on a flour-dusted surface into a 70 x 40 cm rectangle.
- Spread the hazelnut filling evenly using a spatula and roll it into a tight log of about 13-inch.
- Put the log into the freezer for about 10 minutes
- Transfer to a cutting board and cut into 2 equal halves using a serrated knife. Cut the logs in half lengthwise the plait the halves: Criss-cross one half, cut side down, on top of the other half, forming an X.
- Place into lined loaf pan and cover with a clean towel or cling film. Let the loaves rest for 1 hour
- Preheat the oven to 180°C transfer to the preheated oven and bake for 35 to 40 minutes or until golden.
- When ready, remove from oven, leave to rest for some time, then slice and serve.
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