Babka is similar in texture to challah, but slightly more cake-like. Yeast-risen dough is the basis for this Eastern European sweet bread. The name comes from the Slavic babcia, which is closely related to the Yiddish bubbe – both meaning grandmother. The word babka translates to “grandmother’s cake,” inspired by the shape of an old woman’s skirt. Grandmothers typically baked babka in fluted skirt-shaped baking pans.
97% Less Sugar - Source Protein – Naturally Sweet
Dough Ingredients
Start by dissolving the yeast in the warm milk along with 1/2 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..
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.
Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture.
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. Do not over mix.
Allow the dough to rise to double the size this can vary depending on room temperature 2-4 hours should be fine.
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.
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!
Prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.
Once the dough has risen, preheat oven to 170c
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.
Place in the oven for 30 minutes, check with a skewer if the skewer comes out clean then it is ready otherwise give the babka another 15 minutes and check again.
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 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.Using Lakanto
Approx. Nutritional Information Per Serve 60g - Energy 728 kJ (174 Cal) - Protein 4.7g - Total Fat 5.7g Saturated Fat 2.8g - Carbohydrate 24.0g - Fibre 1.8g - Natural Sugar 0.5g Sodium 356g Erythritol 12.4g
RSLA0257