How to Shape Babka Three Ways

Lately, I have embarked on a challenge to create the perfect Babka Dough. A dough that bakes into a golden brown while keeping its tenderness, moisture, and rich brioche dough-like flavors. During my testing tryouts, I quickly realized that the filling and shaping are just as important as the quality of the dough. I have collected the three most iconic and common shaping methods I have tested and included all my tips and knowledge. You can use either method when you bake a cinnamon babka, Blueberry Babka, Pistachio Babka, or your favorite chocolate Babka recipe.

These techniques are great for all babka doughs, including challah dough. The recipe card at the bottom of this post contains a printable version of the methods I described below, some recommendations for fillings, and my favorite babka dough recipe.

​Tips Before You Start

Here are a few tips that are true to every style you decide to shape your pastry with:

• Allow the dough to rest for first rise and double its size at room temperature, then chill it in the refrigerator for 45-120 minutes. Cold dough is much easier to work with and shape.
• For best results, roll the dough over a clean, lightly floured surface, moving it as you go to prevent sticking. If needed, lift the dough and dust the surface with more flour. Dust the rolling pin with flour as well.
• Use an offset spatula to spread the filling. It is the best tool for ensuring that the filling spreads into an even layer.
• When adding chocolate chips (or chopped chocolate), raisins, or chopped nuts on top of the filling, before shaping, make sure it is very small. If it is too big, it might cut through the dough as you roll it.
• If you end up with extra dough and leftovers from the cut sides, bake them in muffin tins.
• Always grease and line your pans with parchment paper.
• Brush the shaped dough with an egg wash and set it aside in a warm place. When you do that, there is no need for a plastic wrap.
• Always use a serrated knife to slice the babka.
• A personal note: a homemade chocolate filling, like the one I use for these Israeli Rugelach is the most complementary filling. Even more so than Nutella.
• One cup of filling is plenty; too much (as tempting as it is) might break the dough 
• The best way to know when the Babka is ready is by using a digital thermometer to read the temperature from the center of each piece of bread. It should be 200-220F.

The Traditional Twist

Jewish Babka originated in Jewish bakeries in the early 1900s by Jewish immigrants from Eastern Europe. Back then, they used Challah bread dough leftovers as a special Shabbat treat and have developed a very unique way of shaping; this classic twist gives the bread a beautiful interior swirl. Another unique aspect of the traditional Babka is the streusel topping, giving it a crispy texture and sweet flavor.

Method

1. Roll the Dough into a 12-inch width and twice the length of your pan. For example, if you are using an eight-inch pan, roll the dough into a 12×16-inch rectangle.
2. Add the filling: Spread your choice of filling into an even layer, leaving a one-inch gap at the edges and the center. Sprinkle any add-ons.
3. Roll The dough: Roll the dough into a log starting from the long side.
4. Shape: Gently move the ends towards each other to shape the log into a “U” shape, seam side down.
5. Twist: Gently twist the two sides around each other, forming a twist. 
6. Transfer to a Pan: Place the twisted dough in the prepared pan. Brush with an egg wash and set aside for the second rise.

Kranch Style (most common)

Kranch-style babka is a modern take that is mostly recognized. This method creates an open-faced design with a closer look at the filling. During baking, the top gets a crunchy texture, hence its name.

Method

1. Roll the Dough: Using a rolling pin to a 12-inch width and twice the length of your pan, minus 2 inches. For example, if you are using an eight-inch pan, roll the dough into a 12×14-inch rectangle.
2. Spread the filling: Use an offset spatula to spread the filling, leaving 1/2-inch bare edges evenly. Sprinkle any ad on.
3. Roll The doug: Starting from the long side, roll the dough into a log. If you can, transfer the log into a sheet pan lined with parchment paper and chill for about 30-60 minutes.
4. Slice: Use a sharp knife to cut the log vertically; gently arrange the halves so the inner side is facing up.
5. Twist: Gently twist the two parts around each other.
6. Transfer to a Pan: Gently lift and place the twisted dough in the prepared pan, brush with an egg wash, and set aside to rest for the second dough rise.

The Israeli Way

In Israel, babka (often referred to as “krantz cake”) is the canvas to have fun with a generous portion of chocolate (or any other filling). After the first roll, the dough is folded in half and then spread with another layer of filling. Since the addition of filling increases the weight of the dough, the babka tends to bake into a denser, more indulging pastry. When using this method, there is more layers of chocolate, let the babka bake for additional 10 minutes.

In Israel we also soak the baked babka with sugar syrup (AKA simple syrup), turning it to the recipe of the year, every single time. 

Method

1. Roll the Dough: Roll the dough into a 12-inch width and twice the length of your pan. For example, if you are using an eight-inch pan, roll the dough into a 12×16-inch rectangle.
2. Add the filling: Spread your choice of filling into an even layer, leaving a 1/2-inch gap at the edges and the center. Sprinkle any add-ons.
3. Fold: Gently lift the dough from the long side and fold it in half.
4. Roll: The dough back into a 12-inch width.
5. Spread another layer of filling.
6. Slice: Use a sharp knife to cut the log vertically; gently arrange the halves so the inner side faces up.
7. Twist: Gently twist the two parts around each other.
8. Transfer to a Pan: Gently lift and place the twisted dough in the prepared pan, brush with an egg wash, and set it aside to rest for the second time.

Pans options

The most common shape is a loaf pan; here is a short description of the amount of dough and baking times adjustments:

1. Loaf pan 8×5-inch: use 250-350 grams of dough and about 3/4-1 cup of filling. Bake for 35-40 minutes or 45-50 minutes when using the Israeli method.
2. Loaf pan 9×5-inch: use 400-450 grams of dough and one cup of filling. Bake for 40-45 minutes, or 50-60 minutes when using the Israeli method.
3. Tube pan 9 or 10-inch: Use 800-900 grams of dough and 2-2 1/2 cups of filling. Bake for 60 minutes or 70-75 minutes if using the Israeli method.
4. Mini Babkas, or babka buns: use a muffin pan, and shape 40g of dough. Use one tablespoon of filling for each piece.
5. Mini  loaf pan, 3.5 x 2.2 x 1.3 in: Use 80-100 grams of dough for each cavity and two tablespoons of filling.