10 recipes to taste a traditional Jewish sweet bread

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Of Jewish origin, babka is a super-tasty sweet bread! With a buttery dough, this bread can be filled with cinnamon, chocolate, Nutella, guava and other tasty ingredients. In addition, it is a great option to serve in the afternoon coffee with friends and family. Want to learn how to make this delight? Then, check out the recipes below:

1. Babka simple

Ingredients

Pasta

10 g dry biological yeast
2 tablespoons sugar
1/3 cup warm water
2 1/2 cups flour
4 tablespoons sugar
100 g butter at room temperature
2 eggs

Filling

100 g melted butter
1 cup brown sugar
2/3 white sugar
2 tablespoons cinnamon

Directions

In a bowl, place the yeast, sugar, water, mix well and let stand 10 to 15 minutes;
In another bowl, put the flour, sugar and mix well;
Transfer to a clean countertop and make a hole in the middle ;
Into this hole, place the butter, eggs, and yeast mixture and stir well;
Knead for about 10 minutes until a smooth, homogeneous dough forms;
Place in a basin, cover with a cloth, and let rest for 60 minutes;
Meanwhile, for the filling, mix the butter with the sugars and cinnamon. Set aside;
Roll out the dough, on a floured surface, until very thin, and spread the filling over it;
Roll gently and make a braid with it;
Place the braid in a buttered English cake pan, brush on a beaten egg, sprinkle sugar and make small cuts;
Bake in a preheated oven at 180 degrees for about 60 to 75 minutes or until you notice the top is nicely browned. Then just enjoy!

2. Babka with guava

Ingredients

Pasta

150 ml warm skim milk
8 g crystal sugar
7.5 g dry baking powder
350 g wheat flour
1 egg
115 g butter at room temperature
1.5 g refined salt

Filling

300 g guava cubes
50 ml water

Syrup

70 ml water
50 g granulated sugar

Directions

In a bowl, place the milk, sugar, and yeast and mix;
Add 50 g flour and let stand for 15 minutes;
Mix again, add the egg, butter and stir;
Add remaining flour, salt and knead until a smooth, soft dough forms. Set aside;
Set aside part of the goibada to use later. The remainder place in a pan of water and cook until dissolved;
Open the dough, fill with the melted guava and add the reserved guava cubes;
Divide the dough vertically in half and make a braid with the two pieces;
Transfer to a greased baking pan and let rise for 30 to 35 minutes. Then bake in a preheated oven at 190 degrees for 30 to 35 minutes;
For the syrup, place in a saucepan the water and sugar and cook until dissolved;
Brush the syrup over the babka as soon as it comes out of the oven and enjoy!

3. Babka with dulce de leche

Ingredients

Pasta

3 1/2 cups wheat flour
1/2 cup sugar
Salt to taste
1 packet of dry biological yeast
1 egg
4 tablespoons butter at room temperature
1 cup warm coconut milk

Filling

2 cups dulce de leche
2 cups shredded coconut

Directions

In a bowl, place the flour, sugar, salt, yeast and mix well;
Add the egg, butter, coconut milk, and beat with the hook of the mixer until it becomes a dough and begins to loosen from the bowl;
Transfer to a bowl, cover with a damp cloth and let rest for 1 hour;
Open dough on a flat floured surface, fill with dulce de leche and shredded coconut;
Roll up as if it were a roll, cut in the middle vertically and braid the two halves;
Arrange the babka on a baking sheet with parchment paper and brush a beaten egg over it;
Bake in a preheated oven at 180 degrees C for about 30 minutes or until golden brown and serve!

4. Babka with chocolate

Ingredients

Pasta

60 g wheat flour
60 g water
4 g dry biological yeast
340 g wheat flour
8 g salt
50 g sugar
2 large eggs
60 g whole milk
80 g unsalted butter cubed and at room temperature

Filling

60 g butter
90 g semi-sweet chocolate
40 g icing sugar
1 g cornstarch
20 g cocoa powder

Topping

50 g water
50 g sugar

Directions

In a bowl, place the flour, water, yeast, mix, cover with plastic wrap and let rest for 60 minutes;
In the bowl of the mixer, put the remaining flour, the salt, the sugar, the previous raisin mixture, the eggs and the milk;
Turn on mixer on low speed for 5 minutes;
Add more milk if your dough is sticking out of the bowl. In that case, add 20 g more milk and beat for another 5 minutes until it is soft and not too sticky;
On medium speed, beat the dough for 10 minutes;
Add butter and beat on low speed for 5 minutes;
With the butter added to the batter, beat one last time for 10 minutes on medium speed;
Cover the bowl and let rest 30 minutes at room temperature and 30 minutes in the refrigerator;
Meanwhile, for the filling, place in saucepan the butter, chocolate, mix until melted and turn off the heat;
Add the sugar, cornstarch, cocoa powder and mix until ingredients are incorporated;
On a smooth and floured countertop, open dough, fill and roll out like a roll;
Cut in half and braid both sides, leaving the filling side up;
Arrange the dough in a buttered baking pan, cover with a cloth, and let rest for 1 hour;
Bake in preheated oven at 180 degrees for 45 minutes;
For syrup, put the water, sugar and cook until well dissolved;
Once the babka comes out of the oven, brush on the syrup and it’s ready!

5. Babka with chocolate and cream

Ingredients

Pasta

480 g wheat flour
12 g dry biological yeast
150 ml warm milk
400 g wheat flour
3 eggs
100 g butter
50 g sugar
Salt to taste
Zest of 1 Sicilian lemon
Vanilla essence to taste

Filling

100 g 60% dark chocolate
100 ml heavy cream
1 dessertspoon cocoa powder
1 dessertspoon butter

Syrup

100 ml water
100 g sugar
Orange peel

Directions

In a small pot, put the 80 g flour, the yeast, the milk, mix well and let stand for 20 minutes;
In the mixer put the remaining flour, eggs, butter, sugar, salt, lemon zest, vanilla essence and beat at low speed to mix;
Add the yeast and beat for 10 minutes;
Cover the bowl with a cloth and let rest for 40 minutes;
For the filling, in a bain-marie, melt the chocolate with the cream, cocoa powder, butter, mix until a glossy ganache forms;
Open dough, fill with ganache and roll up as if it were a roll;
Cut in half lengthwise and make a braid;
Place in a greased pudding pan, cover with a cloth and let rest for 1 hour;
Bake in preheated oven at 170 degrees for 30 to 35 minutes;
For syrup, boil water with sugar, orange peels;
Pour it over the babka and it is ready!

6. Babka with chocolate and vanilla

Ingredients

Pasta

300 ml warm milk
5 g dry yeast
2 tablespoons of sugar
680 g wheat flour
2 beaten eggs
50 g sugar
20 g vanilla sugar
5 g salt
100 g butter

Filling

2 tablespoons butter
100 g chocolate bar
3 tablespoons of powdered chocolate

Directions

In a bowl, place the warm milk, yeast, sugar, 80 g of flour and mix;
Cover and let rise 15 to 20 minutes to form the sponge;
Transfer the sponge to a bowl, add the eggs, sugars, salt and half of the remaining sifted flour. Mix well;
Put in the butter, the rest of the flour, and knead until a smooth, homogeneous dough is obtained;
Cover with a cloth and let rest for 30 minutes;
For the filling, place in a saucepan the butter, the chocolate bar, and let it melt;
Add the powdered chocolate, mix, and let cool;
Open the dough on a clean and floured workbench, fill with the chocolate and roll up;
Cut into two-inch slices;
Arrange the slices on a greased and floured baking pan;
Cover again and let double in size;
Bake in preheated oven at 160 degrees for 30 minutes, then set to 180 degrees and bake another 20 minutes. Bon appétit!

7. Babka with chocolate and honey

Ingredients

Pasta

1 cup warm milk
10 g dry baking powder
4 cups wheat flour
1/3 cup sugar
1 pinch of salt
1 egg
150 g butter

Filling

300 g milk chocolate
100 g dark chocolate
3 tablespoons honey

Directions

In a bowl, place the yeast, milk, mix and let stand for 5 minutes;
In another bowl put the flour, sugar, salt and mix well;
In the bowl with the yeast, put the egg, stir, and pour into the dry mixture;
Knead lightly for 2 minutes, add the butter, and knead again until smooth;
Cover with cloth and let rest for 1 hour;
In a bain-marie, melt the chocolates, add the honey and mix well;
Open the dough on a clean floured surface and fill with the chocolate;
Roll up, cut in half and make a braid;
Transfer to a greased baking sheet, brush a beaten egg on top and bake in a preheated oven at 180 degrees for about 30 minutes or until golden brown and you’re done!

8. Babka with chocolate and orange syrup

Ingredients

Pasta

145 g levain or 6 g dry yeast
110 g milk
2 eggs
35 g sugar
320 g wheat flour
125 g butter

Filling

80 g butter
100 g 70% chocolate
80 g brown sugar
1 teaspoon powdered cinnamon
1/3 grated nutmeg
20 g cocoa powder

Syrup

5 tablespoons sugar
1 orange
2 tablespoons of liquor
2 tablespoons of water

Directions

In the bowl of the mixer put the levain or yeast, milk, eggs, sugar, flour and beat with the mixer hook on low speed for 4 minutes;
Add the butter little by little, increase the speed of the mixer and beat for 8 minutes;
Cover with a cloth and let rest for 3 hours at room temperature. Then leave in refrigerator for 12 hours;
For the filling, place the butter and chocolate and melt in the microwave;
Add the sugar, cinnamon, nutmeg, cocoa powder and mix until it becomes a paste;
Open the dough and fill with the chocolate;
Cut in half, make a braid and arrange the babka in a buttered baking pan;
Cover with a cloth and wait to double in size;
Brush a beaten egg with water over the top and bake in a preheated oven at 170 degrees for 40 minutes;
Meanwhile, for syrup, place in saucepan the sugar, orange juice, orange zest, liqueur, water and cook until reduced;
Brush the syrup over the babka and it is ready!

9. Babka with Nutella

Ingredients

Pasta

150 ml warm skimmed milk
8 g crystal sugar
7.5 g dry yeast
350 g wheat flour
1 egg
115 g butter at room temperature
1.5 g salt

Stuffing

200 g Nutella
30 g crushed and toasted cashew nuts

Syrup

70 ml water
50 g granulated sugar

Directions

In the bowl of the mixer put the milk, sugar, yeast, 50 g of flour, mix well and let stand for 15 minutes;
Add the egg and butter and beat with the hook of the mixer;
Add flour gradually, salt and knead until smooth;
Open the dough, fill with Nutella, sprinkle the chestnuts and roll up like a roll;
Cut in half, make a braid, place in a greased baking pan and wait about 30 to 35 to leaven;
Bake in preheated oven at 190 degrees for 30 to 35 minutes;
For the syrup, place the water and sugar in a saucepan and bring to a boil;
Brush the syrup over the babka as soon as it comes out of the oven and bon appetite!

10. Babka with hazelnut cream and chocolate drops

Ingredients

Pasta

3 tablespoons milk
1 teaspoon vanilla essence
1 egg
2 tablespoons sugar
1/2 teaspoon dry baking powder
3 tablespoons butter
1 2/3 cup flour
1/2 teaspoon salt

Stuffing

2/3 cup hazelnut cream
1/2 cup chocolate chips

Syrup

1/4 cup sugar
1/4 cup water

Directions

In the bowl of the mixer put the milk, vanilla, egg, sugar, yeast, butter, flour, salt and beat on speed for a few minutes until a smooth batter forms;
Wrap it in a plastic film and leave it in a square shape;
Leave it in the refrigerator overnight;
Open dough, fill with hazelnut cream and chocolate drops;
Roll up the dough, cut in half and make a braid;
Place in a greased baking pan and wait about 1 hour until well risen;
Bake in preheated oven at 180 degrees for 35 minutes;
In a saucepan, place the sugar and water and cook until a syrup forms;
Pour the syrup over the babka and it’s done!

Now just choose your favorite filling and put your hands in the dough! Enjoy and see also delicious recipes for banana bread.