Babka dough Recipe

The ultimate soft, tender, and delicious babka dough.

Course Dessert

Cuisine jewish

Keyword Babka dough

Prep Time 25

Servings people

In a bowl of a stand mixer fitted with the paddle attachment, place the flour, milk powder, yeast, sugar, salt, and egg and mix at low speed while adding the milk.
Once you have a shaggy mass and the flour is hydrated, replace the paddle attachment with the dough hook and mix on medium-low speed for about two minutes.
Increase the speed to medium-high and add the butter one piece at a time, waiting for each piece to be fully incorporated before adding the next.
Knead for 5-7 minutes on high speed until you have a smooth, slightly sticky dough and elastic.
Transfer the dough to a clean bowl, cover with plastic wrap, and set aside to rest for the first rise, about 90-120 minutes.

Grease and line with parchment paper two 9x5-inch loaf pans.
Divide the dough into two equal parts and roll each into a 12x18-inch rectangle
Top with your choice of filling, then roll the dough into a log starting from the long side.
Shape the dough into a U, then twist the two sides around each other.
Gently place the dough in the prepared pans, brush with egg wash, and set aside to rest for the second rise, about 2 hours.
Bake at 350F on the middle oven rack for 35-40 minutes.
Remove from the oven and let cool in the pan for 40-60 minutes, then invert and serve.

If you do not have bread flour accessible, use unbleached all-purpose flour.
Milk powder is recommended but optional and can be replaced with one tablespoon of cornstarch.
Make sure the milk is not hot; otherwise, it might kill the yeast.
For vegan babka dough: Use plant-based milk or warm water and plant-based butter or margarine. Remove the eggs and increase the milk amount by 2 tablespoons and the butter amount by one tablespoon.
For a nondairy (parve) dough, Use plant-based milk or water and plant-based butter or margarine.
If using active dry or fresh yeast, increase the amount to one tablespoon, then place the yeast, warm milk, and one tablespoon of the sugar in a large bowl. Mix and set it aside for about 15 minutes until there is a foamy layer on top.
Store the babka at room temperature for up to five days, loosely covered.
Freeze: After the first rise, punch down the dough, wrap it tightly in plastic wrap, and freeze for up to 3 months. To use, thaw the dough overnight in the refrigerator, then shape and bake as instructed. You can also freeze the dough after shaping: wrap the pans with plastic wrap, place them in a plastic bag, and freeze for about 8 weeks. When ready, unwrap the loafes, and allow them to reach room temperature, and give them the extra time they need for the second dough rise.
Make a head: Reduce the amount of instant yeast to 1 1/2 teaspoons, active and fresh yeast to 2 1/4 teaspoons, then refrigerate the dough after one hour of rest