Babka is a Jewish yeasted cake that originated in eastern Europe. The dough is twisted with a chocolate, cinnamon, nut, or fruit filling into a beautiful braid. It has become one of the most popular desserts in the US and the rest of the world over the last two decades, with many filling and topping variations. This version from Chef Shimi Aaron features a chocolate hazelnut filling and a colorful garnish of orange peel, dried rose petals, and chopped pistachios.
Quick Info
⏱️ 160 min • 🍽️ 6 servings • ⭐ 92%
Nutrition
1227 cal • 18g protein • 151g carbs • 65g fat
Tags
[Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [Dinner] • [Snacks] • [High-Protein] • [High-Fiber]
Ingredients
- 4½ cups all-purpose flour, plus more for dusting
- 1 ¼-ounce packet of active dry yeast
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1¼ cups water, between 95–100°F (35–38°C), plus more as needed
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup vegetable oil
- Vegetable oil spray, for greasing
- 1 cup unsalted hazelnuts, roasted and finely chopped
- ⅔ cup unsalted butter, room temperature
- 1½ cups chopped dark chocolate
- ½ cup cocoa powder
- ½ cup powdered sugar
- 2 cups water
- 1 cup granulated sugar
- 1 whole cinnamon stick
- 2 orange peels, sliced into strips
- 1 whole star anise pod
- 1 large egg
- 1 tablespoon water
- Dried rose petals (optional)
- Chopped pistachios (optional)
Instructions Preview
- Make the dough: Add the flour, yeast, suga…
- Transfer the dough to a clean surface and …
- Make the filling: Preheat the oven to 300°…
…and 16 more steps
Recipe by: Katie Aubin, Shimi Aaron • From: Tasty 101
