Krantz Cake-Babka-Israel #93

Krantz Cake- Babka- Israel #93

Babka is traditionally made from an enriched dough rolled up and filled with sugar, nuts, cinnamon and raisins. Other versions may have chocolate, poppyseeds, or dried fruit.  I use to buy the cinnamon and nut babkas at the bakeries in Washington Sq. in Brookline or Putterham Circle in South Brookline. They were always a wonderful breakfast treat.

Dough:

2-1/4 tsp. active dry yeast
3/4 c. milk at 110F
6 T. unsalted butter at room temperature
6 T. sugar
2 T. vegetable oil
1 tsp. vanilla extract
4 egg yolks
3-1/3 c. all purpose flour
1 tsp. salt

Filling:

2 T. melted butter
1/2 c. dark brown sugar
1 c. chopped walnuts or almonds
1 tsp. cinnamon
1 c. raisins

Streusel:

2 T. soft unsalted butter
1/4 c. all purpose flour
1/4 c. brown sugar
1 pinch salt
1 egg for egg wash + 1T. water

1.  Dough:  Stir the yeast into the milk to dissolve.  Let sit until foamy.
2. While the yeast proofs cream butter and sugar together in the bowl of a stand mixer.
3. Add oil and vanilla and mix well to combine.
4. Add egg yolks one at a time, mixing until each yolk is incorporated before adding the next.  Increase the mixer speed to high and beat the mixture for about 2 minutes.
5. Turn the mixer to low and add flour and salt, followed by the milk and yeast mixture.
6. Switch to dough hook attachment and mix the dough until soft , tacky dough forms.
7. Transfer the dough to a floured surface and knead by hand for 2 more minutes. The dough should feel soft, supple and smooth.
8. Move the dough to a clean, oiled bowl and cover with plastic wrap.  Let the dough rise at a moderate room temperature for about 2 hours or until almost doubled in size. 
9. Filling:  Prepare filling while dough is rising.  Put all of the ingredients into a large bowl and use a pastry knife to cut the ingredients together.
10. To shape the bread:  roll the risen dough on a lightly floured surface into a roughly 15X18" rectangle.  Gently lift the dough to make sure that it will easily release from the work surface.
11. Sprinkle the filling mixture evenly over the top of the dough leaving a 1/4" border around the edges, then roll the dough from the long end into a tight log about 20" long.  Gently bend the dough into a U-Shape and twist the arms of the dough two or three times around each other to form the loaf, then pinch the seams together.  Place the dough into a greased 9"X5" loaf pan.  Cover with plastic wrap and let rise at room temperature or until the babka fills the pan, 1-2 hours. 
12. Preheat oven 350F.
13. Streusel:  Combine all of the ingredients in a bowl and mix until crumbly.  When the loaf has risen completely, brush with egg wash and sprinkle mixture over the top.  Use a toothpick to poke a few holes in the top of the loaf which will release any air pockets trapped between the folds of the dough and filling.
14. Put the loaf pan on a baking sheet and bake 20-25 minutes, then rotate the pan and bake for 20-30 minutes more.  The loaf will be deep golden brown on top and sound hollow when the bottom is tapped.
15. Cool to room temperature before slicing, if you can.

Results:  Delicious!!!! Not a difficult cake to make. The dough took longer to rise than the recipe said. It was more like 4 hours. The streusel was crumbly when the cake was cut and then fall off. That would be the only complaint I have. 

Bottom Line: Everyone loved it. Delicious served with coffee or tea and bacon. 

Please share this blog with Babka fans around the world. Thanks.