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Name: Babka
Prep time: 1 h
Total time: 11 h
Yield: 1
Cuisine: not set
Ingredients: Dough; 4 cups Flour All-purpose; 1/3 cup Sugar Plus 2 tablespoons; 2 tsp Salt; 1 packet Yeast active dry yeast; 1 large Egg Plus 1 egg yolk; 10 tbsp Unsalted butter Room temperature, cut into cubes; 1 cup Whole Milk; Simple Syrup; 3/8 cup Sugar; 1/4 cup Water

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INGREDIENTS

Dough
4 cups Flour ; All-purpose
1/3 cup Sugar ; Plus 2 tablespoons
2 tsp Salt
1 packet Yeast active dry yeast
1 large Egg ; Plus 1 egg yolk
10 tbsp Unsalted butter ; Room temperature, cut into cubes
1 cup Whole Milk
Simple Syrup
3/8 cup Sugar
1/4 cup Water

Servings

INSTRUCTIONS

--Day 1: Make the Dough--

1) In a medium bowl whisk the flour with the sugar and salt

2a) Heat milk on stove top to approximately 110 degrees (right under the point of simmering)

2b) Alternatively, try only heating the milk to 70/80 degrees next time

3) In a stand mixer fitted with a dough hook, combined the warm milk and the yeast.

4) Add a teaspoon of sugar and give it a quick stir. Let stand until foamy (about 5-15 minutes depending on the temperature of your house)

5) Add the egg and egg yolk into the stand mixer

6) Add the dry ingredients from step 1

7) Mix on low for about 2 minutes

8) Scrape down the sides of the bowl and mix on medium for about 5 minutes.

9) Add all of the butter and mix on low until everything is combined and the dough is smooth. It should look creamy, but you shouldn't be able to see the butter dripping off it

10) Cover with plastic wrap and let proof for 1.5 hours (this is different - normally I just let it sit in room temp for 1 hour)

11) Take out the dough, pound it down, cut in half, and arrange into 2 squares of equal size (pounding step is new)

12) Cover both dough squares tight in plastic wrap and refrigerate overnight (at least 6 hours)

--Day 2: Bake the Babka--

1) Roll out each square into an approximately 16-inch square.

2) Spread your filling fully, to the edges

3) Roll up the dough into a tight log

4) Take a pizza cutter and cut the log, lengthwise (hot dog, not hamburger)

5) Braid the two halves. Try to get it as tight as you can and remember to connect the two log halves so they're not dangling

6) Butter or spray a 9x13 in pan and place the braid in there

7) Cover with a towel and let sit in a warm place for about 2 hours, until doubled in size (ex: inside an oven that's turned off)

8) Preheat oven to 375 degrees and bake for 25/30 minutes or until a toothpick comes out clean

9) While baking, make the simple syrup. To do that, combine water and sugar in a small sauce pan

10) Bring to boil and then simmer for 2 minutes

11) Turn off stovetop and remove from heat

12) When the babka is done, take it out of the oven and immediately coat it with simple syrup. You should hear it sizzle

13) Let sit until cool

NOTES

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Babka

Dough 
4 cups Flour All-purpose
1/3 cup Sugar Plus 2 tablespoons
2 tsp Salt 
1 packet Yeast active dry yeast 
1 large Egg Plus 1 egg yolk
10 tbsp Unsalted butter Room temperature, cut into cubes
1  cup Whole Milk 
  Simple Syrup 
3/8 cup Sugar 
1/4 cup Water

--Day 1: Make the Dough--
1) In a medium bowl whisk the flour with the sugar and salt
2a) Heat milk on stove top to approximately 110 degrees (right under the point of simmering)
2b) Alternatively, try only heating the milk to 70/80 degrees next time
3) In a stand mixer fitted with a dough hook, combined the warm milk and the yeast.
4) Add a teaspoon of sugar and give it a quick stir. Let stand until foamy (about 5-15 minutes depending on the temperature of your house)
5) Add the egg and egg yolk into the stand mixer
6) Add the dry ingredients from step 1
7) Mix on low for about 2 minutes
8) Scrape down the sides of the bowl and mix on medium for about 5 minutes.
9) Add all of the butter and mix on low until everything is combined and the dough is smooth. It should look creamy, but you shouldn't be able to see the butter dripping off it
10) Cover with plastic wrap and let proof for 1.5 hours (this is different - normally I just let it sit in room temp for 1 hour)
11) Take out the dough, pound it down, cut in half, and arrange into 2 squares of equal size (pounding step is new)
12) Cover both dough squares tight in plastic wrap and refrigerate overnight (at least 6 hours)

--Day 2: Bake the Babka--
1) Roll out each square into an approximately 16-inch square.
2) Spread your filling fully, to the edges
3) Roll up the dough into a tight log
4) Take a pizza cutter and cut the log, lengthwise (hot dog, not hamburger)
5) Braid the two halves. Try to get it as tight as you can and remember to  connect the two log halves so they're not dangling
6) Butter or spray a 9x13 in pan and place the braid in there
7) Cover with a towel and let sit in a warm place for about 2 hours, until doubled in size (ex: inside an oven that's turned off)
8) Preheat oven to 375 degrees and bake for 25/30 minutes or until a toothpick comes out clean
9) While baking, make the simple syrup. To do that, combine water and sugar in a small sauce pan
10) Bring to boil and then simmer for 2 minutes
11) Turn off stovetop and remove from heat
12) When the babka is done, take it out of the oven and immediately coat it with simple syrup. You should hear it sizzle
13) Let sit until cool

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Nutrition

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Serving Size: 1 Serving (1012g)
Recipe Makes: Servings

Calories: 3430
Calories from Fat: 1090 (32%)

Amt Per Serving		% DV

	Total Fat 121.1g	162 %
	Saturated Fat 75.1g	375 %
	Monounsaturated Fat 32g
	Polyunsanturated Fat 5.1g
Cholesterol 519.8mg		160 %
Sodium 39633.4mg		1367 %
Potassium 166.5mg		4 %
Total Carbohydrate 601.8g		177 %
	Dietary Fiber 0g	0 %
	Sugars, other 601.8g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3430

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