Of course, after the savory babka for dinner, I was craving for a dessert, so the classic Babka was knocking on my door with an incredible easy homemade forest fruit jam.
So, hurry up, try this amazing dessert out along with some information about different types of Babka's from all around the world!
American style babka is traditionally made with a dough similar to challah dough, and is often topped with streusel, poppy seeds or a crumb topping.
Israeli style babka is made with a laminated dough, enriched with butter, which is then folded and rolled it multiple times to create many distinct layers, similar to that used for Israeli style rugelach, and also croissant dough. Israeli style babka is available with a wider array of fillings and shapes. It is most often shaped into a loaf pan, but it is also sometimes made into individual babkas, a pie-shaped babka, formed into a ring shape, or braided and baked free form or formed into individual twists similar to a cheese straw. The most popular fillings are chocolate which is commonly made with Haschahar Ha'ole, and Israeli chocolate spread, Mohn (a sweetened poppy seed paste filling), and sweet cheese typically made with gvina levana. They are rarely topped with a streusel topping. It is typically sweet however savory versions are also popular in Israel, often containing labneh and za'atar. It is also often baked as "roses", individual pastries shaped to resemble a rose. They may also be made with a closed plait, versus the more common open plait
A similar cake called a kokosh is also popular in Jewish bakeries. Kokosh also comes in chocolate and cinnamon varieties, but it is lower and longer than babka, is not twisted, and not topped with streusel. Cakes of these styles are typically, but not universally, considered couronnes baked in loaf pans, rather than babkas. Kokosh has become popular in North American cities with large Jewish populations, including Montreal, New York, Chicago, Miami, and Toronto. *source
Find the recipe below!
Prep: 2h 30 min (2h are just waiting for the dough to rise)
Cook time: 30 min
Servings: 2 loaves (divided into 8 portions)
Calories per serving: 238 kcal
Find the recipe & nutrition facts below :
For the yeast:
2/3 cup warm water(not hot) (or plant milk)
1 tbsp sugar (do not substitute)
1 tbsp flour
1 pcs. dry yeast (7 gr.)
For the dough:
2 1/2 cups all-purpose flour
40 gr. of sugar
1 tsp salt
5 tbsp vegan butter (margarine/coconut butter)
For the filling:
1/4 cup frozen blueberries
1/4 cup raspberries
1/2 cup sugar
1 tsp lemon juice
Step 1: In a medium bowl mix together warm water with 1 tbsp of sugar, flour and add the dry yeast. Set aside for 10 mins.
Step 2: In a large bowl place flour and add in salt, vegan butter, and yeast mixture and start mixing until you form a non-sticky dough.
Step 3: Form a ball and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 4: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.
Step 5: Prepare your filling by placing in a saucepan all the ingredients for the filling and bring to simmer, cook until the sauce thickness into a jam consistency. Let it cool almost completely.
Step 6: Spread evenly with 3-4 tbsps of your forest fruit jam, so the dough is covered evenly with jam.
Step 7: Roll it in one huge roll and cut vertically in 2 equal pieces. Split both pieces into a twist carefully move your twist into a loaf silicone pan and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 8: Repeat with the other half of the dough.
Step 9: Preheat oven to 180C. (355F)
Step 10: Bake your twists for around 25-30 minutes.