Babka with Sephardic Twist
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INGREDIENTS
😊All ingredients are Kosher and can be purchased on my Amazon Kosher shop except perishables items: -
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1 Tbsp. dry yeast
1/2 cup water
1/2 cup sugar
4 eggs
2 sticks unsalted butter
4.5 cup flour
1/4-1/2 tsp. salt
Chocolate filling-
1 cup cacao powder (or cinnamon if you choose)
1 cup sugar
2 sticks unsalted butter
1 tsp. orange blossom water (order on my Amazon - https://amazon.com/shop/sephardicflavors )
For syrup-
1/2 cup sugar
1 cup water
1 tsp. orange blossom water
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TO MAKE
Start with making the chocolate filling, transfer to a container or a Ziplock bag and refrigerate for one day or freeze 4 hours.
Make the syrup next, place all ingredients in a small pot, bring to a boil & simmer for 10 minutes.
Add all other dough ingredients & knead for 10 minutes, cover with towel, let rise for 1.5 hour.
Refrigerate dough for 4 hours or overnight, divide to 4 batches.
Keep 3 batches refrigerated while working with the first one, this recipe yields 4 Babkas
Roll dough to open to a 12”x12” , scrape frozen chocolate filling off and place in the middle of the dough. the more the filling is cold or semi frozen the better you can manage it.
Fold one side of the dough onto the dough and fold the second side of dough on the first one to create a rectangle dough. use the rolling pin the Strech it even more, now fold it to 2 and roll to Strech the dough again, fold the third time and Strech it again.
Divide the last rectangle to 3 long pieces, braid the dough like a challah, make sure the chocolate shows on top.
Here is a two stripes Babka.
Here is the Three stripe challah, cover dough with a towel & let rise for 40 minutes.
Brush with egg and bake for one hour at 300F or 148C.
When the Babka comes out of the oven brush it with the syrup.
Enjoy and share to your family and friends.
With much love from my kitchen to yours.
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Do you have a childhood recipe that is near and dear to your heart? I am happy to make it & share it