BABKA

For the Babka Dough

Whisk together the flour and yeast in the bowl of a stand mixer. - 550 g all purpose flour - 2 ½ tsp instant dry yeast

Combine the egg, milk, sugar, vanilla extract (if using), and salt in a separate bowl. - 2 large eggs room temperature - 160 g whole milk warmed (~80 90°F) - 55 g granulated sugar - 1 tsp Optional: vanilla paste - 2 tsp kosher salt

Add the milk mixture and unsalted butter to the dry ingredients.

Using the dough hook attachment, mix the dough until completely homogenous and a smooth, elastic dough has formed, about 6-8 minutes.

Turn the dough out onto an oiled work surface and gently shape the dough into a roughly rectangular shape.

Thoroughly wrap the dough in plastic wrap and refrigerate overnight.

Grease two 9-inch loaf pans in a layer of unsalted butter and line them with parchment paper. Optionally, apply more butter to the parchment paper and coat in muscovado/turbinado sugar (skip this step if making savory babka). - unsalted butter softened + more for greasing - Optional: As needed muscovado or turbinado sugar

Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces.

Roll the first half of the dough block into a 9 ½ inch by 15-inch rectangle. The dough should be about ⅛ inch thick.

Spread the filling of choice onto the dough, then start rolling the short side of the dough towards the other. This should create a log about 9 ½ inches long.

Repeat the rolling process with the second half of the dough. Transfer the babka logs to the freezer for 10-15 minutes to firm up.

Using a long knife, slice each log in half lengthwise. With the cut-side facing up, twist the two halves around each other.

Transfer the shaped babkas into the prepared loaf pans. Cover it with a damp towel and allow it to proof until it doubles in size, about 1-2 hours.

Towards the end of proofing, preheat the oven to 350 °F.

If using the streusel topping, sprinkle it all over the proofed babka now.

Transfer the babkas to the oven and bake for 45-55 minutes or until the internal temperature reaches at least 185 °F.

Remove the babka from the oven and allow it to cool for 10 minutes. Carefully remove the babkas from the pans and allow them to cool completely before slicing. If making the chocolate babka, brush with the simple syrup before it cools. - Optional: Simple Syrup (see recipe below)

For the Chocolate Filling

Melt the butter and chocolate over a double boiler. - 115 g unsalted butter cubed - 190 g dark chocolate chopped

Stir in the cocoa powder, powdered sugar, and cinnamon. - 35 g unsweetened cocoa powder - 80 g powdered sugar - ½ tsp cinnamon

Allow the mixture to cool and slightly thicken.

Reserve until ready to use, up to 4 hours.

Once spread onto the dough, finish with a sprinkling of the chocolate chips. - 135 g bittersweet chocolate chips

For the Simple Syrup

Combine the sugar and water in a small pot. - 150 g granulated sugar - 150 g water

Bring the mixture to a simmer, then cover with a lid for 1-2 minutes. This will help prevent crystallization.

Uncover the cooking sugar and cook until the syrup reaches 225°F or 107 °C.

Allow the syrup to cool to room temperature before using, up to 4 hours.

For the Cinnamon Sugar Filling

Combine all the ingredients in a small bowl. - 500 g brown sugar - 280 g unsalted butter melted - 2 large egg whites - 60 g all purpose flour - 4 tbsp ground cinnamon - 1 tsp kosher salt

Fold to combine, then reserve at room temperature until ready to use.

For the Streusel

In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand. - 85 g light brown sugar - 60 g all purpose flour - ½ tsp kosher salt - 50 g unsalted butter melted

Squeeze the mixture in the palm of your hand to create clumps of streusel.

Reserve until ready to use, up to 4 hours.

For the Everything Bagel Filling

In a small bowl, combine the sesame seeds, poppy seeds, onion flakes, garlic flakes, and finishing salt. Whisk to combine thoroughly. - 1 tbsp white sesame seeds - 2 tsp black sesame seeds - 1 ½ tsp poppy seeds - 1 ½ tsp onion flakes - 1 ½ tsp garlic flakes - 1 ¼ tsp finishing salt

In a separate medium bowl, fold together the cream cheese and unsalted butter. Add the seasoning mixture to the cream cheese and once again, fold to combine. - 340 g cream cheese softened - 90 g unsalted butter softened

Reserve the mixture at room temperature for up to 4 hours before use.