babka

Deliciously sweet and addictive bread swirled with Nutella and topped with buttery cinnamon crumbles! 

Nutella Babka

+ 2 Tablespoons (270 milliliters) whole milk, divided*

(100 grams) granulated sugar

eggs,

salt

(600 grams) Nutella, divided

(50 grams) packed light or dark brown sugar

1/4 cup (30 grams) all-purpose flour

cinnamon

1/4 cup (60 grams) unsalted butter,

Make the dough

Heat 1 cup of milk to about 95°F (35°C). You can use the microwave or stovetop. Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Manually whisk in the yeast and 2 teaspoons of the granulated sugar. Cover the bowl with a clean towel. The mixture should be frothy and foamy after 5 minutes.

On low speed, beat in the remaining sugar and the softened butter until butter is slightly broken up. Next beat in 1 whole egg plus 1 egg yolk (reserve the egg white) and the salt. The butter won&#8217;t really be mixing in, so don&#8217;t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms, about 1 minute.

Increase speed to medium-high and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 6 minutes. If you do not have a stand-mixer with a dough hook attachment, knead the dough by hand in this step.

Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl that I made the dough in&#8211; remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven. Leave the oven door cracked a bit.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper, cut dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren&#8217;t working with.

Generously grease two 9&#215;5 inch loaf pans with butter or nonstick spray.

Shape the babka

On slightly floured work surface, roll one dough half out into a 9&#215;13 inch rectangle (approximately). Spread with 1 cup of Nutella, leaving a 1/2 inch border uncovered.

Watch the video above to see exactly how I do this step. Tightly roll the dough into a 13-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half&#8211; forming an X. Twist the two together. Place in prepared loaf pan and cover with a clean towel. Repeat with 2nd half of dough. This step can get a little messy!

Allow both shaped (and covered) loaves to rest for 10-20 minutes as you prepare the crumble topping and preheat the oven.

Make the crumble topping

Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Set aside.

Whisk the remaining 2 Tablespoons of milk with the leftover egg white. This is your egg wash. Using a pastry brush, brush the babka loaves with egg wash. Do the best you can as some Nutella is exposed. Top each loaf with crumble topping.

Bake for 45-50 minutes or until babka is golden brown on top. Gently tap the loaves– if they sound hollow, the bread is done. Remove from the oven, place each pan on a wire rack, and allow to cool for 10 minutes before slicing and serving.

Cover and store leftover babka at room temperature for a couple days or in the refrigerator for 1 week. (It won&#8217;t last that long!!) You can also freeze the baked babka for up to 3 months, then thaw overnight in the refrigerator. Bring to room temperature before serving. Or warm it up in the oven.

Delicious! This recipe was so easy and baked beautifully in four mini loaf pans. Can’t wait to make it again!

The recipe is great but I added 1/2 tblsp of vanilla extract along with the zest of ~ 1/2 a medium orange &amp; it reminded me of the babka I grew up eating in NY!

Hey there! I followed this recipe pretty closely, but for some reason, the bottom of the babka was pretty burnt. Can you help me understand what might have gone wrong?

This recipe is easy to follow and it turned out well. My only recommendation would be to put 3/4 c of Nutella in each Babka. I found a full cup to make it hard to actually taste the dough itself (and for the dough nearest the Nutella to not fully cook).

https://content.jwplatform.com/videos/t1bpPhiL.mp4

Deliciously sweet and addictive bread swirled with Nutella and topped with buttery cinnamon crumbles! 

How To Shape Babka

Buttery brioche dough rolled up with sweetened cream cheese and homemade blueberry preserves.

Blueberry Cream Cheese Babka

blueberries

sugar

lemon juice

all purpose flour

sugar + 1 tsp sugar (divided)

tsp kosher salt

pkg active dry yeast (about 2 1/4 tsp)

milk (warmed to about 100-110 degrees)

eggs

vanilla

unsalted butter (very soft and cubed)

oz cream cheese

water

Combine all the ingredients in a medium saucepan. Bring to a boil, and then reduce the heat to medium and simmer for about 15 minutes, stirring occasionally until thickened and crushing some of the blueberries with the back of the spoon. Refrigerate the preserves while the dough rises.

Blueberry Preserves

Whisk together flour, 1/3 cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 tsp sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.

Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium and mix for about 5 minutes until the dough is smooth.

Add the softened butter gradually and mix on medium about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.

Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto a lightly floured surface. Divide the dough into 2 halves and shape into a rectangle.

Starting with one disc, roll the dough out on a floured surface to a 12 x 16 rectangle. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge.

Starting with the long side without the border, roll the dough into a tight log. If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with (if you didn&#x27;t refrigerate overnight).

Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Place the end of one of the halves over the top of the other half, pressing together lightly (see pictures above) and then braid the 2 pieces over one another to the bottom, again pressing together lightly. Repeat the last 2 steps with the other dough disc.

Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.

Bake at 350 degrees for about 40 minutes or until golden brown and a tester comes out clean. Immediately after taking out of the oven, brush each loaf with half the sugar syrup, using it all.

Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.

Babka Dough

Combine the cream cheese and sugar in a bowl and beat using an electric mixer until combined.

Cream Cheese Filling

Combine the sugar and water in a small saucepan and stir, cooking on medium high until the sugar is dissolved. Set aside to cool.

Sugar Syrup

La délicieuse recette de la Babka du chef Jeffrey Cagnes.

Babka chocolat noisettes Jeffrey Cagnes

250 gramsr de farine

gramsr de sel

gramsr de sucre

gramsr de levure sèche ou 12 gramsr de levure boulangère fraîche

gramsr de lait

gramsr de beurre

gramsr de pâte à tartiner

gramsr de chocolat noir concassé

80 gramsr de noisettes concassées

Dans la cuve du robot mettre dans l’ordre suivant : le sel, la farine, la levure boulangère, le sucre et le lait.

Pétrir à petite vitesse et dès que le mélange est homogène augmenter à vitesse moyenne pendant 8 min

Rajouter le beurre coupé en petits morceaux et pétrir jusqu’à ce que la pâte se décolle des parois.

Mettre la pâte dans un bol un peu huilé, couvrir et laisser reposer au réfrigérateur pendant 1h.

Saupoudrer le plan de travail de farine et étaler la pâte en rectangle de la longueur de votre moule et trois fois sa largeur.

Etaler la pâte à tartiner sur toute la surface de la pâte et ajouter les noisettes et chocolat concassés.

Rouler la pâte en boudin puis couper en deux sur la longueur.

Enrouler les deux morceaux pour former une tresse en laissant la partie chocolatée sur le dessus.

Placer la brioche dans un moule beurré et laisser reposer pendant 45 min à température ambiante.

Pour finir, enfourner 25 min au four à 180°C (350°F).

Babka is an Ukrainian sweet, leavened bread made with a rich dough which is made for Easter Sunday to celebrate the rising of Christ. 

Traditional Ukrainian Babka

(1/4 ounce) packets active dry yeast

scalded milk

butter OR 1/2 cup butter and 1/2 cup vegetable oil

eggs, large, room temperature

egg yolks, large, room temperature

raisins

dark rum (or water)

orange

Proof the yeast with the 1 teaspoon of sugar in the warm water. If yeast does not get "frothy", start with new yeast.

Combine the scalded milk with the butter, sugar and salt. Stir.  Allow butter to melt and liquid to get lukewarm (about 105F) to melt butter and then let stand till lukewarm.

In a large bowl or bowl of stand mixer, beat the whole eggs with the yolks.  Make sure milk mixture is around 105F to 110F; cool or warm as needed to achieve this temperature. Stir in yeast mixture.  Add half the flour and beat 5 minutes with an electric mixer with the paddle attachment. You can do this by hand using a wooden spoon but it will take longer.  Add the rest of the flour to make a very heavy batter which holds together but is too soft to knead. Continue beating well until smooth and elastic.  Cover and let rise in a warm spot till double. This rise will take awhile, don't rush it.

Meanwhile, soak raisins in rum (or water).

Drain the raisins well, reserving the rum. Stir batter, then mix the raisins into the dough.

Grease tins and line with  parchment paper (grease paper, too) or grease very well and sprinkle with bread crumbs to help prevent sticking.  It is easiest to fill cylinder shaped pans by greasing your hands, pinching off pieces of dough, dropping them into the tin, then pressing gently with floured fingers to fill gaps and smooth tops.  Press any exposed raisins back into the dough. Brush tops with egg wash. Let rise lightly covered until double in size.

Preheat oven to 400F.

As soon as the babka is ready to bake, reduce the temperature to 350 F and place the tins in the oven. Bake for 40 to 45 minutes (coffee can sized) or until a instant read thermometer inserted into the center reads 200 F. or just under.  Adjust according to pan size; the smaller the tin, the shorter the baking time.  Checking by temperature determines exactly when your bread is done.

Take them out of the oven and place them on something soft like folded soft towels on their side still in the tin, rotating the pans occasionally.  After 15 minutes remove them from the tins. Keep them on their side until they cool; gently rotate them once in a while to prevent deflation and settling.

OPTIONAL:  To glaze babka -  sift 1 - 2 cups powdered sugar into a bowl and stir in some of the reserved rum (or milk) until it reaches a thick pouring consistency. Spread on top of loaves allowing some to trickle down the sides.

Two of the greatest things in the world, chocolate and bread, combine to create something truly special.

Chocolate babka

yeast

(185 milliliters) milk, warmed

(110 grams) caster sugar

eggs, egg yolk

bread

unsalted butter, chopped, softened

dark (70%) chocolate,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

Unser leckeres Backrezept für Babka geht einfach ✓ Gefüllter Hefezopf mit Schokolade ✓ Süßes Ostergebäck aus Hefeteig ✓ Babka selber backen und genießen!

Babka

125.0 ml Milch

0.5 Würfel Hefe

Zucker

320.0 g Weizenmehl (Type 550)

1.0 Msp. Salz

1.0 Ei, Größe M

70.0 g Butter, zimmerwarm

0.0 Mehl zum Ausrollen

0.0 Butter für die Form

Schokolade

90.0 g Butter, zimmerwarm

0.5 Orange, unbehandelt

2.0 EL Backkakao

Puderzucker

Walnusskerne

2.0 EL Orangenmarmelade

Süßer und schokoladiger Hefekuchen: Babka ist ein Rezept aus Mittel-/Osteuropa und sorgt mit einer leckeren Schokoladen- und Nussfüllung für einen besonderen Kuchengenuss. Dazu ist es eine super Alternative zum klassischen Hefezopf und ein perfekter Kuchen für Ostern. Das Hefezopf-Rezept ist zwar nicht das einfachste, aber mithilfe unseres Rezeptvideos gelingt auch euch mit Sicherheit eine superleckere Babka. Probiert es einfach aus!

Babka Rezept | Hefezopf mit Schokoladen- und Nussfüllung

Bake tender, delicious homemade cinnamon-filled babka with this tested recipe and illustrated step-by-step photo tutorial.

Cinnamon Babka

active dry yeast ((1 packet))

granulated sugar, (plus 1 tsp for activating yeast)

tbsp unsalted butter, (room temperature)

tbsp vegetable oil ((I use canola or grapeseed))

tsp vanilla extract

egg egg

dark brown sugar

tbsp unsalted butter, (melted)

tbsp unsalted butter,

tsp salt

Some say breakfast is the most important meal of the day, so delicious breakfast recipes seem like a great place to start! Here you'll find a collection of tutorials and recipes for making a breakfast that will keep you feeling full until lunch.

Have trouble scrambling or poaching eggs? You'll find tips and tricks for mastering both right here. Have lots of veggie leftovers? Check out one of the frittata recipes below. Do you love waffles but stay away from gluten and/or dairy? Try the Tahini Waffles (which also double as a pancake recipe) topped with homemade Date Syrup, known as Silan. No matter if you prefer a savory breakfast, a sweet breakfast, or have dietary restrictions, you'll find something for everyone to enjoy in the recipes below.

breakfast

The recipes in this collection include dairy ingredients like milk and cheese.

According to Kosher Law, meat must not be eaten in combination with dairy. However, fish and/or eggs with dairy are permitted.  Some Sephardic traditions do not mix fish and dairy, but there is no Torah law forbidding the practice.  Kosher Jews will wait 3-6 hours between a meat meal and a dairy meal, in order to fully cleanse the system. Dishes and utensils used for meat must not be used for dairy, and vice versa.

If you're looking for recipes that can be included with a meat meal, check out my Dairy Free/Parve Recipe Category.

dairy

In this collection you'll find dessert recipes to satisfy any sweet tooth. Ending a meal with a sweet treat is one of the best ways to indulge.

If you're looking for something totally decadent like chocolate cake, or something a bit more healthy like berries dressed with sweetened balsamic vinegar, you're sure to find a dessert recipe here. This collection also features recipes suited to the Mediterranean Diet, which often include seasonal fruits and less added sugar.

Here we live by the "everything in moderation, including moderation" motto and that certainly includes dessert. Explore unique, sweet, and delicious desserts fit for large celebrations or a small meal for two, recipes that showcase seasonal ingredients, and sweet treats enjoyed by icons of American history.

sweet dish

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast and 1 tsp sugar into the milk to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.

While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.

Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.

Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.

Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity levels; best to add flour slowly and check texture as you go.You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn&#039;t cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.

Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.

Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I prefer to let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.

To prepare the cinnamon filling: Combine all ingredients in a mixing bowl until smooth. Set aside.

Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.

Evenly spread the cinnamon filling over the dough, leaving an even 1 inch border around the edge.

Starting with the long side, roll the dough into a tight log.

Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.

Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick.

Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!

While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.

Once the dough has risen, preheat oven to 350 degrees F.Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren&#039;t left with very large gaps between the dough and the filling.

Brush the babka with an egg wash made from 1 egg white and 1 tbsp of whole milk.

Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.

Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.

Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!

https://content.jwplatform.com/videos/K51aUyuC.mp4

Bake tender, delicious homemade cinnamon streusel-filled babka with this illustrated step-by-step tutorial.

These Greek yogurt bagels with a babka-inspired filling of cinnamon, sugar, and chocolate are delicious served as a treat for breakfast with coffee or as dessert.

Babka-Inspired Bagels

unbleached all purpose flour (whole wheat

baking powder (make sure it's not expired

non-fat Greek yogurt (not regular yogurt, it

egg egg (beaten)

mini semi-sweet chocolate chips

bakers yeast

white sugar

In a small bowl, combine the cinnamon and sugar.  Set aside.

Preheat oven to 375˚F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Lightly dust the work surface again then roll each ball into 3/4-inch-thick ropes, about 7 inches long.  Press the rope flat, brush very lightly with egg wash, sprinkle each with ½ teaspoon of the cinnamon and sugar mixture and top with slightly less than 1 teaspoon mini chips.

Press the chocolate chips lightly into the dough then bring the outer sides of the smashed rope up and over to close over the stuffing. Join the ends to form bagels.

Brush the tops of each bagel with egg wash and sprinkle with remaining cinnamon and sugar mixture.

Bake on the top rack of the oven for 25-28 minutes, rotating halfway through. Let cool at least 15 minutes before cutting.

endless swirls of rich dark chocolate filling layered between buttery yeasted cake

Top 9 babka recipes from across the web

The most viewed babka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Nutella Babka

Blueberry Cream Cheese Babka

Babka chocolat noisettes Jeffrey Ca...

Traditional Ukrainian Babka

Chocolate babka

Babka

Cinnamon Babka

Babka-Inspired Bagels

Dark Chocolate Babka Ring

Top 9 babka recipes from across the web

The most viewed babka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutella Babka

Blueberry Cream Cheese Babka

Babka chocolat noisettes Jeffrey Ca...

Traditional Ukrainian Babka

Chocolate babka

Babka

Cinnamon Babka

Babka-Inspired Bagels

Dark Chocolate Babka Ring

The most viewed babka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine