Babka

breadtreats
Babka

Ingredients

serves 12
  • 250g white bread flour
  • 125g plain flour
  • 165g oat milk, warmed
  • 110g plant butter, room temperature
  • 30g caster sugar
  • 7g instant dry yeast
  • 6g sea salt

  • Any filling:

  • Chocolate filling
  • Cinnamon filling
  • 120g raspberry jam
  • 120g strawberry jam
  • 120g blackcurrant jam

  • Chocolate filling

  • 60g plant butter
  • 60g dark chocolate
  • 20g cocoa powder
  • 30g soft brown sugar
  • ½ tsp vanilla extract
  • Pinch sea salt

  • Cinnamon filling

  • 60g plant butter, melted and cooled
  • 80g soft brown sugar
  • 18g cinnamon
  • ½ tsp allspice
  • 1 tsp vanilla extract

Directions

Cooking mode
  1. Combine all the dough ingredients in a large bowl and mix well.
  2. Knead the dough on a lightly floured surface for 10–15 minutes, until soft and stretchy.
  3. Place the dough in a bowl and cover with a damp tea towel. Leave to rest in a warm place for at least 1 hour or until doubled in size.
  4. To make the chocolate filling, melt the butter and chocolate together over a low heat. Remove from the heat and stir in the remaining ingredients until combined. Allow to cool until thickened to a spreadable consistency.
  5. To make the cinnamon filling, add all ingredients to a bowl and mix until smooth. Allow the mixture to cool until it thickens to a spreadable consistency.
  6. Prepare a 20cm loaf tin.
  7. On a lightly floured surface, roll out the dough into a rectangle around 25 x 20cm. The long side of the dough should be a little longer than the length of the tin.
  8. Spread the filling onto the dough leaving a 1cm border around the edge.
  9. Starting from the long side, roll the dough into a log. Use a sharp knife to cut the log in half lengthways. Carefully twist the two strips together, with the cut sides facing up to show the layers.
  10. Lift the dough into the tin, slightly squashing it to the length of the tin. Cover with a damp tea towel and set aside to rise for at least 1 hour, or preferably place in the fridge overnight for 12–18 hours. The babka is ready to bake when it rises by 20% and looks soft and puffy.
  11. Remove from the fridge and set aside for at least 1 hour at room temperature before baking. Preheat the oven to 170°C.
  12. Bake for 35–40 minutes, until golden brown. Cover loosely with foil for the final 10 minutes of baking. Remove from the tin and leave to cool completely before slicing.
Baker Beanie Author

■ every day is treat day ■