10 babka recipes for you to try a special sweet bread

Of Jewish origin, babka is a super tasty sweet bread! With a buttery dough, this bread can be filled with cinnamon, chocolate, Nutella, guava and other delicious ingredients. In addition, it is a great option to serve for afternoon coffee with friends and family. Want to learn how to make this delight? So, check out the recipes below:

1. Simple Babka

Ingredients

Pasta

• 10 g of dry yeast
• 2 tablespoons of sugar
• 1/3 cup of warm water
• 2 1/2 cups of flour
• 4 tablespoons of sugar
• 100 g butter at room temperature
• 2 eggs

Filling

• 100 g of melted butter
• 1 cup brown sugar
• 2/3 white sugar
• 2 tablespoons of cinnamon

Preparation mode

1. In a bowl, place the yeast, sugar, water, mix well and let it rest for 10 to 15 minutes;
2. In another bowl, place the flour, sugar and mix well;
3. Transfer to a clean countertop and make a hole in the middle;
4. In this hole, place the butter, eggs, yeast mixture and stir well;
5. Knead for about 10 minutes until a smooth and homogeneous dough forms;
6. Place in a bowl, cover with a cloth and let it rest for 60 minutes;
7. Meanwhile, for the filling, mix the butter with the sugars and cinnamon. Reserve;
8. Roll out the dough, on a floured surface, until it’s very thin and spread the stuffing over it;
9. Roll it up gently and make a braid with it;
10. Place the braid in a loaf pan greased with parchment paper, brush with a beaten egg, sprinkle with sugar and make small cuts;
11. Bake in a preheated oven at 180 degrees for about 60 to 75 minutes or until the top is golden brown. Then just enjoy!

2. Babka with guava

Ingredients

Pasta

• 150 ml warm skimmed milk
• 8 g crystal sugar
• 7.5 g dry yeast
• 350 g wheat flour
• 1 egg
• 115 g butter at room temperature
• 1.5 g refined salt

Filling

• 300 g guava husk, cubed
• 50 ml water

Syrup

• 70 ml water
• 50 g crystal sugar

Preparation mode

1. In a bowl, place the milk, sugar, yeast and mix;
2. Add 50 g flour and let it rest for 15 minutes;
3. Mix again, add the egg, butter and stir;
4. Add the rest of the flour, salt and knead until a smooth and soft dough forms. Reserve;
5. Separate part of the guava to use later. The rest put in a pan with water and cook until dissolved;
6. Open the dough, fill with the melted guava and add the reserved guava cubes;
7. Divide the dough vertically in half and braid the two pieces;
8. Transfer to a greased shape with parchment paper and let it ferment for 30 to 35 minutes. Then bake in a preheated oven at 190 degrees for 30 to 35 minutes;
9. For the syrup, put the water and sugar in the pan and cook until dissolved;
10. Brush the syrup over the babka as soon as it comes out of the oven and enjoy!

3. Babka with dulce de leche

Ingredients

Pasta

• 3 1/2 cups of wheat flour
• 1/2 tea cup of sugar
• salt to taste
• 1 packet of dry yeast
• 1 egg
• 4 tablespoons butter at room temperature
• 1 cup warm coconut milk

Filling

• 2 cups of dulce de leche tea
• 2 cups of shredded coconut

Preparation mode

1. In a bowl, place the flour, sugar, salt, yeast and mix well;
2. Add the egg, butter, coconut milk and beat with the mixer hook until it becomes a dough and starts to come away from the bowl;
3. Transfer to a bowl, cover with a damp cloth and let rest for 1 hour;
4. Roll out the dough on a smooth and floured surface, fill with the dulce de leche and the grated coconut;
5. Roll up like a swiss roll, cut in half vertically and braid the two halves;
6. Place the babka on a baking sheet with parchment paper and brush a beaten egg on top;
7. Bake in a preheated oven at 180º C for about 30 minutes or until golden and serve!

4. Babka with chocolate

Ingredients

Pasta

• 60 g of wheat flour
• 60 g of water
• 4 g of dry yeast
• 340 g of wheat flour
• 8 g of salt
• 50 g of sugar
• 2 large eggs
• 60 g of whole milk
• 80 g unsalted butter, cubed and at room temperature

Filling

• 60 g of butter
• 90 g semisweet chocolate
• 40 g icing sugar
• 1 g of corn starch
• 20 g cocoa powder

Roof

• 50 g of water
• 50 g of sugar

Preparation mode

1. In a container, place the flour, water, yeast, mix, cover with plastic and let it rest for 60 minutes;
2. In the bowl of the mixer, place the rest of the flour, salt, sugar, the previous raisin mixture, the eggs and the milk;
3. Turn the mixer on low speed for 5 minutes;
4. Add more milk if your dough is coming off the bowl. In this case, add another 20 g of milk and beat for another 5 minutes until it becomes softer and not very sticky;
5. On medium speed, beat the dough for 10 minutes;
6. Add the butter and beat on low speed for 5 minutes;
7. With the butter added to the dough, beat for the last time for 10 minutes on medium speed;
8. Cover the bowl and let it rest for 30 minutes at room temperature and 30 minutes in the fridge.
9. Meanwhile, for the filling, place the butter, chocolate in the pan, mix until melted and turn off the heat;
10. Add the sugar, cornstarch, cocoa powder and mix until the ingredients are incorporated;
11. On a smooth and floured countertop, open the dough, fill and roll up like a roulade;
12. Cut in half and braid both sides, leaving the stuffing side up;
13. Place the dough in a greased shape with parchment paper, cover with a cloth and let it rest for 1 hour;
14. Bake in a preheated oven at 180 degrees for 45 minutes.
15. For syrup, add water, sugar and cook until dissolved;
16. As soon as the babka comes out of the oven, brush it with the syrup and it’s ready!

5. Babka with chocolate and cream

Ingredients

Pasta

• 480 g of wheat flour
• 12 g of dry yeast
• 150 ml of warm milk
• 400 g of wheat flour
• 3 eggs
• 100 g of butter
• 50 g of sugar
• salt to taste
• Zest of 1 lemon
• Vanilla essence to taste

Filling

• 100 g of 60% dark chocolate
• 100 ml of sour cream
• 1 dessert spoon of cocoa powder
• 1 dessert spoon of butter

Syrup

• 100 ml of water
• 100 g of sugar
• orange peels

Preparation mode

1. In a small pot, place the 80 g flour, the yeast, the milk, mix well and let it rest for 20 minutes;
2. In the mixer, place the rest of the flour, eggs, butter, sugar, salt, lemon zest, vanilla essence and beat on low speed to mix;
3. Add the yeast and beat for 10 minutes;
4. Cover the bowl with a cloth and let it rest for 40 minutes;
5. For the filling, in a bain-marie, melt the chocolate with the cream, cocoa powder, butter, mix until a shiny ganache is formed;
6. Open the dough, fill with the ganache and roll up like a roulade;
7. Cut in half lengthwise and braid;
8. Place in a greased pudding mold, cover with a cloth and let it rest for 1 hour;
9. Bake in a preheated oven at 170º for 30 to 35 minutes;
10. For the syrup, boil the water with the sugar, the orange peels;
11. Pour it over the babka and it’s done!

6. Babka with chocolate and vanilla

Ingredients

Pasta

• 300 ml of warm milk
• 5 g of dry yeast
• 2 tablespoons of sugar
• 680 g of wheat flour
• 2 beaten eggs
• 50 g of sugar
• 20 g of vanilla sugar
• 5 g of salt
• 100 g of butter

Filling

• 2 tablespoons of butter
• 100 g of chocolate bar
• 3 tablespoons of powdered chocolate

Preparation mode

1. In a bowl, place the warm milk, yeast, sugar, 80 g of flour and mix;
2. Cover and let rise for 15 to 20 minutes to form a sponge;
3. Transfer the sponge to a bowl, add the eggs, sugars, salt and half of the remaining sifted flour. Mix well;
4. Put the butter, the rest of the flour and knead until you get a smooth and homogeneous dough;
5. Cover with a cloth and let it rest for 30 minutes;
6. For the filling, place the butter, the chocolate bar in the pan and let it melt;
7. Add the chocolate powder, mix and let it cool;
8. Roll out the dough on a clean and floured bench, fill with the chocolate and roll up;
9. Cut into slices of two centimeters;
10. Place the slices in a greased and floured shape;
11. Cover again and let double in size;
12. Bake in a preheated oven at 160 degrees for 30 minutes, then place at 180 degrees and leave for another 20 minutes. Enjoy your food!

7. Babka with chocolate and honey

Ingredients

Pasta

• 1 cup of warm milk
• 10 g of dry yeast
• 4 cups of wheat flour
• 1/3 cup of sugar
• 1 pinch of salt
• 1 egg
• 150 g of butter

Filling

• 300 g milk chocolate
• 100 g of dark chocolate
• 3 tablespoons of honey

Preparation mode

1. In a bowl, place the yeast, milk, mix and let it rest for 5 minutes;
2. In another bowl, place the flour, sugar, salt and mix well;
3. In the bowl with the yeast, place the egg, stir and pour into the dry mixture;
4. Knead lightly for 2 minutes, add the butter and knead again until it doesn’t stick to your hands;
5. Cover with a cloth and let it rest for 1 hour;
6. In a water bath, melt the chocolates, add the honey and mix well;
7. Roll out the dough on a clean and floured surface and fill with the chocolate;
8. Roll up, cut in half and braid;
9. Transfer to a greased roast, brush a beaten egg on top and bake in a preheated oven at 180 degrees for about 30 minutes or until golden and it’s ready!

8. Babka with chocolate and orange syrup

Ingredients

Pasta

• 145 g levain or 6 g dry yeast
• 110 g of milk
• 2 eggs
• 35 g of sugar
• 320 g of wheat flour
• 125 g of butter

Filling

• 80 g of butter
• 100 g of 70% chocolate
• 80 g brown sugar
• 1 teaspoon cinnamon powder
• 1/3 grated nutmeg
• 20 g cocoa powder

Syrup

• 5 tablespoons of sugar
• 1 orange
• 2 tablespoons of liqueur
• 2 tablespoons of water

Preparation mode

1. In the bowl of the mixer, place the levain or yeast, milk, eggs, sugar, flour and beat with the hook of the mixer on low speed for 4 minutes;
2. Add the butter gradually, increase the speed of the mixer and beat for 8 minutes;
3. Cover with a cloth and let it rest for 3 hours at room temperature. Then leave it in the fridge for 12 hours;
4. For the filling, place the butter, chocolate and melt in the microwave;
5. Add the sugar, cinnamon, nutmeg, cocoa powder and mix until it becomes a paste;
6. Open the dough and fill with the chocolate;
7. Cut in half, make a braid and accommodate the babka in a greased shape with parchment paper;
8. Cover with a cloth and wait for it to double in size;
9. Brush a beaten egg with water on top and bake in a preheated oven at 170 degrees for 40 minutes;
10. Meanwhile, for the syrup, put the sugar, orange juice, orange zest, liqueur, water in the pan and cook until reduced;
11. Brush the syrup over the babka and you’re done!

9. Babka with Nutella

Ingredients

Pasta

• 150 ml warm skimmed milk
• 8 g of crystal sugar
• 7.5 g of dry yeast
• 350 g of wheat flour
• 1 egg
• 115 g butter at room temperature
• 1.5 g of salt

Filling

• 200 g of Nutella
• 30 g cashews, crushed and toasted

Syrup

• 70 ml of water
• 50 g of crystal sugar

Preparation mode

1. In the bowl of an electric mixer, place the milk, sugar,…