Babka was brought to the States and Israel from Eastern European Jews. There are a number of different types of babkas in Eastern Europe, but this is the one you find in New York and Israeli bakeries. Unlike the others, rather than having fruit filling, this type traditionally has chocolate or cinnamon swirls running throughout it.
Whenever I go to the bakery the first three favorite things I immediately go for are rugelach, chocolate filled croissants, and babka. Like rugelach, I can never decide between chocolate and cinnamon so I always get both!
In Israel, unlike the states, it is common to find chopped walnuts embedded in the chocolate. This takes the chocolate babka from good to addictive! Another thing that is common here as opposed to the States is sesame seeds sprinkled on top. Israelis love sesame seeds and it makes the chocolate babka look even more beautiful!
Don’t be intimidated by the long list of ingredients. This recipe is extremely easy!
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WHAT YOU NEED?
Dry measuring cups and spoons
Liquid measuring cup
Mixer with dough hook
Damp towel
Rolling pin
Pastry brush
Baking spatula
Cooling rack
As it turns out, if you try to measure dry ingredients with a liquid cup the measurements get messed up. First you pour the flour or cocoa in, then you shake it around to get it level, and then you add more. By shaking it, you are causing the powder to settle and when you add more, you end up using more than called for.
HOW TO MEASURE THE FLOUR AND OTHER STUFFS?
Using a dry measuring cup, scoop ingredients from the bag or spoon into the cup. Next, level off the ingredient by removing the excess with an upside-down butter knife.
The one exception to this is brown sugar. Both light and dark brown sugar should be packed down and then any excess should be scraped off as well.
DIFFERENCE BETWEEN BREAD FLOUR AND OTHER FLOUR?
Bread flour has a higher protein content than all-purpose, which helps with gluten development. Some recipes call for it if an especially chewy texture is desired. It will also produce a heavier and denser loaf.
All purpose flour as a lower protein content flours but can generally be substituted for bread flour. I almost never use anything other than all purpose flour, including in bread recipes. I like it because it’s inexpensive and extremely versatile.
DO YOU NEED TO SIFT THE FLOUR?
There are a number of benefits to sifting dry ingredients: It removes any unwanted debris and helps the flour combine with other dry ingredients like salt and baking powder.
Also, you can get a more accurate measurement than flour packed tight in a bag. No less importantly, it removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.
HOW TO MEASURE THE DRY & LIQUID INGREDIENTS?
Ever wonder why measuring spoons often come with a set of measuring cups? I used to. I didn’t see why we need a set when we could have one large measuring cup.
After a quick search I had my answer. I discovered that the large measuring cup is used for liquids, where the set is used for dry ingredients.
As it turns out, if you try to measure dry ingredients with a liquid cup the measurements get messed up. First you pour the flower or cocoa in, then you shake it around to get it level, and then you add more. By shaking it, you are causing the powder to settle and when you add more, you end up using more than called for.
HOW TO MEASURE THE FLOUR AND OTHER DRY STUFFS?
Using a dry measuring cup, scoop ingredients from the bag or spoon into the cup. Next, level off the ingredient by removing the excess with an upside-down butter knife.
The one exception to this is brown sugar. Both light and dark brown sugar should be packed down and then any excess should be scraped off as well.
IS OIL OR BUTTER IMPORTANT?
I use neutral oils like canola oil, safflower oil, and vegetable oil. However, if preferred, oils with stronger flavors like olive oil, they can be used.
If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.
ROLE OF COCOA POWDER
When baking however, and for most other recipes, always use unsweetened cocoa powder. This allows you to have better control of the sweetness of what you’re making. There are three basic forms of unsweetened cocoa powder.
NATURAL COCOA
Natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder is acidic and is often used in recipes calling for baking soda because the two react with each other to allow your baked good to rise.
PROCESSED COCOA POWDER
Dutch-process cocoa powder starts with cocoa beans that have been washed in potassium carbonate which neutralizes their acidity. Because Dutch-processed cocoa powder is neutral, it does not react with baking soda.
Baked goods that call for Dutch-processed cocoa powder is often paired with baking powder instead. It can also be used in place of natural cocoa powder in recipes that don’t require leavening such as sauces, hot cocoa, frostings, ice cream, pudding, etc.
RAW COCOA POWDER
Raw cacao powder is different from natural and Dutch-process unsweetened cocoa powder. It is pure powder from the cacao bean and is not nearly as processed as both natural and Dutch-process.
You can use raw cacao powder in recipes that don’t specific Dutch-processed cocoa powder. However, Raw cacao powder and natural cocoa powder two taste very different and will change the flavor of the recipes.
DO EGGS NEED TO BE AT THE ROOM TEMP?
The short answer is no. While a side by side comparison shows that baking with eggs at room temperature is does a better crumb it’s not noticeable unless you’re comparing side by side.
TYPE OF THE YEAST
There are seven different types of yeast used for baking. However, only five are relevant to home bakers:
WILD YEAST
Wild yeast is found naturally in the air. This type of yeast is used for sourdough breads and in order to use it you need to make a sourdough starter.
FRESH YEAST
Fresh yeast aka cake yeast, block yeast, wet yeast, or compressed yeast is found in small foil wrapped cubes. It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries. The benefits of using it is that it’s easier to measure and has the most leavening power.
DRY YEAST
Active dry yeast looks like large grained powder mainly used by home bakers in the States. It has a much longer lifespan than compressed yeast lasting up to a year at room temperature and more than a decade if frozen. Unlike other types of yeast it needs to bloom first. This means it is rehydrated in warm water to activate it. The main downside of using this is that a lot of the yeast is already dead so you need more of it than other yeasts. This can cause an undesired yeast flavor.
INSTANT YEAST
Instant yeast looks the same as active dry yeast however, it does not need to be proofed before using and can be added as is when making the dough. It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature and for years in the freezer. This is my favorite type of yeast to use because it lasts longer than fresh yeast and you need less of it than active dry yeast.
RAPID RAISE YEAST:
Rapid-rise yeast is often specifically marketed toward users of bread machines. It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster. While most baking experts believe that the bread flavors aren’t as developed by using this yest other’s feel it makes little difference.
WHY BLOOM INSTANT YEAST
As mentioned above, active dry yeast needs to be bloomed before use to activate it, but I also proof instant yeast. The reason for this is because it helps troubleshoot if any problems come up. By blooming the yeast first you know it is active so if the dough has trouble rising you know it’s not the yeast. This is particularly useful when you don’t have a “warm” place to let it rise.
HOW TO RAISE THE DOUGH FASTER?
I often find myself running late and need to rise dough faster, or sometimes, in the winter, I don’t have a warm place and the dough take forever to rise. So, I let my dough rise in a warm oven.
What I do is preheat the oven to its lowest temperature and turn it off. Then, I cover the dough with a damp towel and place the oven. This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.
The down side of this process is that some bakers feel it doesn’t allow for flavors to really develop. Personally, I never noticed much of a difference.
PUNCHING DOUGH DOWN
Punching is a bit of a strong word. Yeast is a delicate living thing so you actually need to treat it with care. What you’re really doing is lightly pressing down the dough through the center with first. Punching dough removes gasses that have formed during the first rise allowing for a better crumb. Also, by doing this you bring the yeast, sugar, and moisture back together. This is important for the second rise as the yeast feeds on the sugar.
After you “punch” the dough you should pull edges of the dough to the center. Once you’re done, place the dough on lightly floured board and shape your dough into a ball. If desired, you can kneading the dough two or three times to release additional air bubbles.
LET THE DOUGH REST
While you don’t need to let the dough rest after punching it down, it is preferable to. If you have the time, allow the dough to rest between 10 to 40 minutes. Ideally no less than 15 minutes. This will allow the gluten to relax making the dough easier to roll out and shape. I often allow the dough to rest for 20 minutes in the fridge with a damp towel. Chilled dough can be easier to work with – especially sticky no knead dough.
THE SECOND RAISE
The second rise allows the yeast to feed longer on the sugar. This allows the bread to become larger, have a better crumb, and develop a better flavor. Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.
TROUBLE SHOOTING
WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?
Over time the thermostat on ovens gets a little off causing some ovens to run hot and others to run cool. This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” So, if it takes you longer than expected that’s fine, don’t worry about it, just keep baking until ready.
WHY DID MY RECIPE COMES OUT DRY?
Just like some ovens run cool, others run hot. If you’re oven runs hot bake these at a lower temperature. Ideally, you should get an oven thermometer to know what temperature you’re really baking at.
