Babka Dough

Babka Dough

A rich, buttery yeasted dough that rolls out silky and bakes into tender, pull-apart layers.

Total 14 hr 30 min Makes 2 loaves Calories 220/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This enriched yeast dough forms the base for classic chocolate or cinnamon babka, with eggs, butter, and milk giving it a soft, brioche-like crumb. A long cold rest firms the butter so the dough rolls thin without tearing, making it easier to fill and shape into the traditional twisted loaf.

Ingredients

  • 4 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup whole milk, warmed
  • 1 teaspoon vanilla extract
  • 3/4 cup unsalted butter, softened and cubed

Method

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, instant yeast, and salt.

  2. Add the eggs, egg yolk, warmed milk, and vanilla extract to the flour mixture.

  3. Mix on low speed until the dough comes together, about 2 minutes, then increase to medium speed and knead for 5 minutes until smooth.

  4. With the mixer running on medium-low, add the softened butter a few cubes at a time, waiting for each addition to incorporate before adding more.

  5. Continue kneading on medium speed until the dough is smooth, glossy, and pulls cleanly away from the sides of the bowl, about 10 minutes.

  6. Shape the dough into a ball, place it in a lightly greased large bowl, and cover tightly with plastic wrap.

  7. Let the dough rise at room temperature until doubled in size, about 1 hour 30 minutes.

  8. Gently deflate the dough, re-cover the bowl, and refrigerate for at least 4 hours or overnight to firm the butter and relax the gluten.

  9. Divide the chilled dough in half, keeping one portion covered and refrigerated while working with the other. Roll each portion into a thin rectangle, about 10 by 16 inches, on a lightly floured surface, ready for filling and shaping.

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    Babka Dough

    This enriched yeast dough forms the base for classic chocolate or cinnamon babka, with eggs, butter, and milk giving it a soft, brioche-like crumb. A long cold rest firms the butter so the dough rolls thin without tearing, making it easier to fill and shape into the traditional twisted loaf.

    14 hr 30 min 2 loaves 220 cal

    Ingredients

    • 4 1/4 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 2 1/4 teaspoons instant yeast
    • 1 teaspoon salt
    • 3 large eggs
    • 1 large egg yolk
    • 1/2 cup whole milk, warmed
    • 1 teaspoon vanilla extract
    • 3/4 cup unsalted butter, softened and cubed

    Method

    1. 1

      In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, instant yeast, and salt.

    2. 2

      Add the eggs, egg yolk, warmed milk, and vanilla extract to the flour mixture.

    3. 3

      Mix on low speed until the dough comes together, about 2 minutes, then increase to medium speed and knead for 5 minutes until smooth.

    4. 4

      With the mixer running on medium-low, add the softened butter a few cubes at a time, waiting for each addition to incorporate before adding more.

    5. 5

      Continue kneading on medium speed until the dough is smooth, glossy, and pulls cleanly away from the sides of the bowl, about 10 minutes.

    6. 6

      Shape the dough into a ball, place it in a lightly greased large bowl, and cover tightly with plastic wrap.

    7. 7

      Let the dough rise at room temperature until doubled in size, about 1 hour 30 minutes.

    8. 8

      Gently deflate the dough, re-cover the bowl, and refrigerate for at least 4 hours or overnight to firm the butter and relax the gluten.

    9. 9

      Divide the chilled dough in half, keeping one portion covered and refrigerated while working with the other. Roll each portion into a thin rectangle, about 10 by 16 inches, on a lightly floured surface, ready for filling and shaping.