How To make Babkas

CINNAMON BABKA | PERFECT BABKA EVERY TIME | BEST ROSH HASHANAH DESSERT | 4 babka shapes | FRUM IT UP

This CINNAMON BABKA is PERFECT EVERY TIME! It is moist, gooey and as a bonus it is versatile so you can dress it up for shabbat and the holidays by adding filling , changing the syrup with a apple syrup made from scratch for example.
I have also included 4 ways to shape your babka: as a babka bread, a rose, a wreath and a crown!

In a nutshell, this is an EASY and FOOLPROOF BABKA RECIPE that comes out PERFECT EVERY TIME

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*This recipe can be made with regular dairy products as well

Place in a bowl half a cup of lukewarm water
with 2 tsp of sugar and
1 tablespoon of yeast
mix it put it aside covered for 5 to 10 minutes until it bubbles

In a food processor, by hand or in the bowl of a stand mixer fitted with dough hooks
mix together
4 1/2 cups of flour
1/3 of a cup of sugar
2 teaspoon of vanilla extract
and 1 teaspoon of cinnamon
mix everything together

in a separate bowl add 3/4 cup of melted margarine
With half a cup of almond milk (or regular milk depending on what you're using)
mix everything together then set it aside

add your proofed yeast to to the flour
Mix on the lowest speed

add the butter and milk
Mix until fully combined
finally the eggs one at a time making sure to incorporate them fully before adding the other egg

Continue mixing the dough until it begins to come together
after about 3 to 5 minutes of mixing raise the speed to medium-high and mix for another 5 to 10 minutes until the dough is shiny and elastic

For the cinnamon filling for your babka

Add 3 cups of brown sugar
1/3 cup of flour
3 tbsp cinnamon
1 tsp of kosher salt
6tbsp of melted vegan butter or margarine
3 egg whites

Mix everything until fully combined it should form a thick and shiny filling


For a thinner consistency add 1tbsp of almond milk

Mix everything until fully combined and set it aside at room temperature

preheatYour oven at 350°F

When your dough is ready, you should have about 1.2 kg of dough
cut your dough in three equal parts ( about 360g / piece of dough)


Flour your working surface and your rolling pin

Using a rolling pin, roll your dough in a rectangle shape until it rectangle about 9x17 inches and 1/6” inch in thickness


bake for 35 minutes or until the internal temperature is 185F


while the Babka is baking combine
one cup of sugar
2/3 of a cup of water
and 1 teaspoon of vanilla extract
in a small sauce pan bring to a boil on medium high heat once it comes to a boil remove from the heat and swirl it around to ensure that all the sugar is dissolved
If you want you can add fruits in the syrup and let them cook thoroughly to add flavour to the syrup: I like to use Apple to make my own apple syrup recipe from scratch specially as a Rosh Hashanah dessert!

about 20 to 25 minutes into baking spoon about half the syrup onto baking Babka

when your babka is fully baked and the internal temperature has reached 185F, take the babka out of the oven and immediately drizzle or brush the remaining syrup on top of all three babkas it may seem like a lot of syrup but this will ensure a moist and gooey babka

Cover your cinnamon babka with a clean tea towel for 15 minutes to have the most soft and moist babka

Enjoy your amazing delicious yet easy Cinnamon babka that is perfect every time
This babka recipe can be dressed up for shabbat and the holidays like Rosh Hashana with apple syrup, streusel or enjoyed everyday as a decadent snack or breakfast!



⏱TIMESTAMPS⏱

00:00 intro
00:30 preparing cinnamon babka dough
2:30 filling for dairy-free cinnamon babka
3:00 shape your babka in a babka bread
4:30 the crown
5:30 the rose
6:00 the wreath
6:30 simply sugar syrup
6:45 apple syrup made from scratch
7:00 baking babka
8:00 shana tova


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Hi!
Thank you for being here and have clicked on this video ! It means so much to me!

Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism

I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!

Stay safe and blessed :)

Sara Malka :)

The Best Chocolate Babka Recipe

This rich, tender, yeasted bread with swirls of chocolate is an impressive treat.

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Amazing Chocolate Babka Recipe

Rich and decadent, this chocolate Babka is a delicious enriched bread that has ribbons of chocolate running throughout it. This visually stunning chocolate babka is perfect for any occasion and any meal. Enjoy both loaves immediately, or freeze one for later!

RECIPE:

If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate throughout the babka bread.

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चॉकलेट बाब्का | Chocolate Babka | Sanjeev Kapoor Khazana

A beautiful chocolate braided bread may look intricate but is actually very easy to make! So, let's see how it's done!

CHOCOLATE BABKA

Ingredients

1 cup chocolate spread
15 grams fresh yeast
⅓ cup milk
¼ tsp salt
2½ tbsps + 1 cup castor sugar
1 egg
½ tsp vanilla essence
2⅓ cups refined flour (maida) + for dusting
4 tbsps butter, softened
Dark chocolate chips for sprinkling

Method

1. Take yeast in a bowl, add 2 tbsps water and mix well. Set aside to activate.
2. Combine together milk, salt, and 2½ tbsps castor sugar in a large bowl. Break in the egg and add the vanilla essence and mix till well combined.
3. Add the activated yeast and refined flour and mix well. Add the butter, mix and knead till a soft dough is formed. Cover with a cling wrap and set aside to prove in the refrigerator for 4 hours.
4. Dust the worktop with some refined flour, place the proved dough on it and roll it into a thin rectangular sheet. Evenly apply the chocolate spread over the sheet leaving 1 inch space on one horizontal side of the sheet. Sprinkle dark chocolate chips on top and start rolling tightly from the other horizontal side and make a log. Cut the log in half and horizontally cut each half further into two. Braid two halves together.
5. Gently place the braided bread into baking moulds and set aside to prove for 1 hour.
6. Preheat the oven at 180ºC.
7. Arrange the proved dough on a baking tray and place it in the preheated oven and bake for 20-25 minutes.
8. To make the sugar syrup, heat remaining sugar and ½ cup water in a deep pan. Cook till the mixture boils. Continue to cook till the sugar syrup thickens slightly.
9. Bring the chocolate babkas out of the oven and brush the sugar syrup on them. Allow to cool slightly. Slice and serve.


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