How To Shape Babka
Choose one of the below methods for a beautiful and fun babka shaping.
Servings 24 people
Ingredients
Dough
- 1 Recipe Babka Dough
- 1 Large Egg for egg wash
Filling
- 2 Cups Your choice of filling See recommendations below in the notes section
Instructions
- Divide the dough into two equal parts.
The Traditional Twist
- Roll the dough to a 12-inch width and twice the length of your pan. For example, if using an eight-inch pan, roll the dough into a 12x16-inch rectangle.
- Spread your choice of filling into an even layer, leaving a one-inch gap at the edges and the center. Sprinkle any add ons.
- Starting from the long side, roll the dough into a spiral log.
- Gently move the ends towards each other to shape the log into a "U" shape, seam side down.
- Gently twist the two sides around each other, forming a twist.
- Place the twisted dough in the prepared pan. Brush with an egg wash and set aside for the second rise.
Kranch Style
- Using a rolling pin, roll the dough into 12-inch width and twice the length of your pan minus 2 inches. For example, if using an eight-inch pan, roll the dough into a 12x14-inch rectangle.
- Use an offset spatula to evenly spread the filling, leaving 1/2-inch bare edges. Sprinkle any add-ons.
- 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.
- Use a sharp knife to cut the log vertically, and gently arrange the halves so the inner side faces up.
- Gently twist the two parts around each other.
- 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 Style
- Roll the dough into a 12-inch width and twice the length of your pan. For example, if using an eight-inch pan, roll the dough into a 12x16-inch rectangle.
- 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.
- Gently lift the dough from the long side and fold it in half.
- The dough back into a 12-inch width.
- Use a sharp knife to cut the log vertically, and gently arrange the halves so the inner side faces up.
- Gently twist the two parts around each other.
- Gently lift and place the twisted dough in the prepared pan, brush with an egg wash, and set aside to rest for the second time.
Bake
- Bake for 35-40 minutes or 45-50 minutes if using the Israeli method.
Notes
- 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, make sure it is very small before shaping. If it is too big, it might cut through the dough as you roll it.
- If you have 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 spot. There is no need for plastic wrap when you do that.
- Always use a serrated knife to slice the babka.
- A personal note: 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.
- Filling options: Nutella, Pistachio cream, Almond Cream, Strawberry preserve.