.jpg)
*Warning....lots of reading today. If you want to go straight to the recipe, scroll down.*
I consider myself a pretty fearless baker. Thats why it caught me a little by surprise when Z-Monkey said to me casually one morning, " Mommy, how come you never make Babka? Auntie H. always does..." Ok, first things first. Auntie H. ran a bakery. That should explain something, right? Ummm, not to a six year old, it doesn't. So, how, pray tell, do I go about explaining to my innocent and honest Z-Monkey that the reason why I never make babka is because it never comes out good! For some reason, I don't think that would be such a great topic in "Life Lessons for Today."
If at first you don't succeed, just never do it again.
Totally.
Anyways, his question got me thinking. Why do I never make babka? I make cinnamon buns, onion rolls, sweet dinner rolls, bear claws, challah and the likes? Why should babka be any different? You don't have to have a babka making license, right? So, I came to the conclusion, that its my recipe. That is, the lack of one. I never really found a recipe that spoke to me. Therefore I undertook this as my mission of the week:
Find babka recipe, make babka and post results on blog regardless of the outcome.
So we will consider this as a documentary of sorts, documenting my quest for the perfect babka recipe. As always, my starting point is Google. The first thing I found on Google was a surprising fact about babka-there are two completely different kinds of babka, which you will never find on the same table! The first kind originates from Jewish Eastern Europe, and is the one we are most familiar with. This kind of babka can further be narrowed down to two groups- Litvishe Babka and Galitzianer Babka.
(I am completely serious.) The second kind of babka originates from Western Russia and Eastern Poland, and is traditionally baked for Easter Sunday. So that kind of babka looks like this. Confused yet? Me too. But one thing is clear, I don't care if my babka is Litvishe, Galitzianer, Chassidish or whatever, I just want it to taste like like Green's! I have yet to find anyone who can reproduce Green's babka. Except for Auntie H. But I don't think its nice to ask professional bakers for their recipes, so thats out of the question. Back to my babka journey. I was surprised to find lots of food bloggers have made babka. I thought it was a super secret food found only deep in the supermarkets of Brooklyn.
I guess something yummy is worth sharing, right? So basically everyone used Martha Stewart's recipe for chocolate babka. But I was still nervous. The image I had in my head was layers upon layers of yeast dough, drenched in chocolate. All the pictures of Martha's recipe look like they have a rather dry filling. Plus, her filling called for almost 3 pounds of chocolate. Can you please stop and think about how much chocolate that is? I scanned lots of blog posts that used her recipe, and came to the conclusion that while her filling is iffy, her dough seems to be a success- rich, slightly flaky and moist. But still, how can Martha Stewart be an expert on Babka??* Just saying that out loud sounds funny! In truth, when you want something good, you gotta go to the source. So the source for babka, in my humble opinion, would have to be a baker with European roots, who got the recipe from her grandmother.
I guess something yummy is worth sharing, right? So basically everyone used Martha Stewart's recipe for chocolate babka. But I was still nervous. The image I had in my head was layers upon layers of yeast dough, drenched in chocolate. All the pictures of Martha's recipe look like they have a rather dry filling. Plus, her filling called for almost 3 pounds of chocolate. Can you please stop and think about how much chocolate that is? I scanned lots of blog posts that used her recipe, and came to the conclusion that while her filling is iffy, her dough seems to be a success- rich, slightly flaky and moist. But still, how can Martha Stewart be an expert on Babka??* Just saying that out loud sounds funny! In truth, when you want something good, you gotta go to the source. So the source for babka, in my humble opinion, would have to be a baker with European roots, who got the recipe from her grandmother.
Still feeling overwhelmed over which recipe to try,
( I really, really, really do not want to waste an entire evening baking something that is doomed from the start) I asked my boss what her favorite recipe of babka is. Soooo she has a recipe from a so-called Babka Expert and happily forked over the recipe with the cheery disclaimer : " Who makes homemade babka anyways?! Just go buy Green's! " Encouraging, I know. Still, she says its from a Babka Expert. So it must be good right?
( I really, really, really do not want to waste an entire evening baking something that is doomed from the start) I asked my boss what her favorite recipe of babka is. Soooo she has a recipe from a so-called Babka Expert and happily forked over the recipe with the cheery disclaimer : " Who makes homemade babka anyways?! Just go buy Green's! " Encouraging, I know. Still, she says its from a Babka Expert. So it must be good right?
*Ack*
Now I feel like this:
(Minus the headband)
I cannot give up. I cannot quit before I start. I must be a role model to my children. (*Gulp*)
Ok, that pep talk worked. I am just going to pick one recipe and take a leap of faith.Ok maybe two recipes and combine them.
Here it goes....
Chocolate Babka
8 ½ - 9 cups of flour
3 ½ sticks margarine
3 eggs
2 egg yolks (keep one egg white for later)
1 teaspoon salt
1 cup sugar
1 ½ oz fresh yeast, or 2 tablespoons dry yeast
1 cup warm water (divided)
1 cup room temperature grape juice (divided)
1 tbl. vanilla sugar
Mix ½ cup warm water, and ½ cup grape juice in a small bowl. Sprinkle in the yeast, and wait until it gets foamy, about five minutes. ( Since the liquid is purple its actually really cool to watch the yeast explode while it dissolves!) Put rest of ingredients into a separate, large bowl, including the remaining water, grape juice, and yeast mixture. Knead dough for at least five minutes, until the dough is smooth. If it sticks to your hands, add a little more flour, but the dough is a very soft dough. Cover bowl with a towel, and set in a warm place. Allow to rise about 1-2 hours, until the dough doubles in size.
Preheat the oven to 400. While the babka is rising, prepare the crumb topping.(Recipe to follow) Brush the rolls gently with the reserved egg whites, and sprinkle on crumb. Bake at 400, for 10 minutes, then lower the oven to 350 and bake for an additional 30 minutes. For an extra touch, drizzle chocolate glaze on top. ( Anytime I make chocolate glaze, I always have a few spoonfuls leftover. It's at times like these that those little spoonfuls come in handy- put the extra glaze into a small ziploc bag, and freeze. When you need it, stick it in the microwave for 20 or so seconds, and then you have instant glaze!)
Chocolate Filling
3 ½ sticks margarine
3 eggs
2 egg yolks (keep one egg white for later)
1 teaspoon salt
1 cup sugar
1 ½ oz fresh yeast, or 2 tablespoons dry yeast
1 cup warm water (divided)
1 cup room temperature grape juice (divided)
1 tbl. vanilla sugar
Mix ½ cup warm water, and ½ cup grape juice in a small bowl. Sprinkle in the yeast, and wait until it gets foamy, about five minutes. ( Since the liquid is purple its actually really cool to watch the yeast explode while it dissolves!) Put rest of ingredients into a separate, large bowl, including the remaining water, grape juice, and yeast mixture. Knead dough for at least five minutes, until the dough is smooth. If it sticks to your hands, add a little more flour, but the dough is a very soft dough. Cover bowl with a towel, and set in a warm place. Allow to rise about 1-2 hours, until the dough doubles in size.
Divide the dough into five parts. Sprinkle your workspace with a very light sprinkling of flour. If there is too much flour, its harder to roll the dough out thin.(That is the trick to a professional looking babka- roll it as thin as possible) Take a piece of dough and roll into a large rectangle, about 18 inches by 12 inches. The rectangle should be slighty thicker than a rolled out pizza. Spread chocolate filling (recipe to follow) over the dough. (Don't do what I did- spread the filling right up to the edge.) It's ok if the dough rips a little bit, when you roll it up, you won't be able to see it.
Start rolling up the rectangle, starting at the shorter side of the rectangle. Once it is rolled up, pull on both sides gently to lengthen it a little bit.
Fold the roll in half, making a horseshoe shape, and holding both sides, give it 2 or 3 twists. Spray a loaf pan with non-stick spray, and set the roll gently in the pan. Repeat with the remaining four pieces of dough. Cover the pans with a towel, and let rise for about 20 minutes.
Preheat the oven to 400. While the babka is rising, prepare the crumb topping.(Recipe to follow) Brush the rolls gently with the reserved egg whites, and sprinkle on crumb. Bake at 400, for 10 minutes, then lower the oven to 350 and bake for an additional 30 minutes. For an extra touch, drizzle chocolate glaze on top. ( Anytime I make chocolate glaze, I always have a few spoonfuls leftover. It's at times like these that those little spoonfuls come in handy- put the extra glaze into a small ziploc bag, and freeze. When you need it, stick it in the microwave for 20 or so seconds, and then you have instant glaze!)
Chocolate Filling
4 1/2 cups semi-sweet chocolate chips
3/4 cup cocoa
1 1/2 cup sugar
1 stick plus 1 tablespoons unsalted butter or margarine1 - 8 ounce container of Rich's whip 2 tablespoons oil
Grind chocolate chips, cinnamon, cocoa, sugar, and butter in a food processor to make a loose paste. Transfer to a mixing bowl, and mixin the rich's whip and oil. The consistency should be a little bit thinner
than peanut butter. This recipe made exactly enough filling for five babkas. If you want to have plenty of filling, without having to worry, add: 1 1/2 cups chocolate chips, 1/4 cup cocoa, 1/2 cup sugar, 3 tablespoons margarine, and 2 tablespoons oil. Crumb Topping
1 2/3 cup confectioner's sugar
1 1/3 cup flour
1 1/2 sticks margarine
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
1 2/3 cup confectioner's sugar
1 1/3 cup flour
1 1/2 sticks margarine
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
The Verdict
Ok, now that the dishes are washed, counters are scrubbed and floor is swept, I can sit down and contemplate over a steaming piece of babka- was all this worth it? Oh. My. Heavens. Did that answer your question? Does it taste like a copycat of Green's? No. But this babka is so rich and soft and delicious in its own right, that it can stand on its own two feet. (Figuratively of course! Just imagine a babka dancing around your kitchen, it will make you smile.)
So, if you were secretly hoping for a Green's babka, please go to the store to buy one. Really. But, if you want to make a delicious,moist yeast cake, that is chocolatey and yummy,
you've got it right here!
you've got it right here!
* I want to be clear, I have nothing against Martha Stewart. Goodness knows I am the biggest fan of her Cupcake book. I just find the idea of using a European style recipe from Martha Stewart, humorous.
