Recipe from Ann Amernick
Adapted by Joan Nathan
- Total Time
- About 2 hours plus at least 5 to 6 hours’ rising
- Rating
- 4(97)
- Notes
- Read community notes
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic. Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It’s a twist on the traditional, and perhaps a new favorite. —Joan Nathan
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Ingredients
Yield:1 large Bundt babka or 2 loaf babkas
- 2cups all-purpose flour
- ¾cup cake flour
- ⅛teaspoon salt
- ⅓cup sugar
- ¼ounce or 2½ teaspoons active dry yeast, or 1 cake (6/10 ounces) fresh yeast
- ½cup whole milk at room temperature
- ½cup eggs (whole eggs or just yolks)
- 1teaspoon vanilla extract
- 4ounces unsalted butter (1 stick), preferably high fat, at room temperature, plus 2 tablespoons unsalted butter
- Flour for dusting
- 6ounces apricot preserves (¾ cup)
- ¾cup dry poundcake crumbs
- 2ounces unsalted high-fat butter, melted
- 4ounces good bittersweet chocolate
- 6tablespoons all-purpose flour
- 3tablespoons sugar
- 2teaspoons cinnamon (optional)
- 3tablespoons unsalted butter, diced and chilled
For the Dough
For the Chocolate-apricot Filling
For the Streusel Topping
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
295 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 4 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
Step
2
Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
Step
3
To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
Step
4
To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
Step
5
To assemble, line one Bundt pan or two 8½ by 4½-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
Step
6
Using a metal spatula, spread half the apricot filling over dough within ½ inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
Step
7
Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.
Ratings
4
out of 5
97
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Cooking Notes
Martha
I'm not sure what a babka should be like, but this one is delicious, very light, not too sweet. Mine turned out looking just like the photo. I'll definitely make this again.
Jane
You can use store bought poundcake. The poundcake crumbs are used in this recipe to give structure to the filling and are not a part of a basic Babka recipe.
Andee
Fabulous dough — delicate and only slightly sweet. But what’s with the “melt remaining 2 tablespoons of butter" at the very end? What remaining butter? I feared I had put in too much butter somewhere along the way, but I shoved the pans in the oven after a long day in the kitchen and left it up to the babka gods. Result: delicious! BYW, I added walnuts and skipped the pound cake crumbs.
Anna
This is a fabulous recipe. I had graham crackers on hand and made crumbs from those (about half a packet) and it turned out great.
Andee
I have made this recipe several times. It’s open to experimentation with regard to the filling. Takes a lot of time but well worth the effort. I don’t see any value in the pound cake crumbs, though.
Kathleen
Finally, a recipe for chocolate babka, which, if I recall correctly, was the subject of an intense argument between Jerry and a lady who had purchased the last one, in the sitcom Seinfeld.
Having recently bought some delicious chocolate croissants, only to find that my spouse doesn't like chocolate pastries, however, I will make this with only the apricot preserves that he loves. Thanks.
Sharon
Subbing hazelnut flour for the poundcake crumbs - because when would I have that on hand? I think the 2T butter for brushing before the streusel should be way down the ingredient list, or have a note that it's for finishing - had to read the recipe several times before I figured out where they went.Baked in a parchment lined, 2-piece tube pan, not bundt (which made no sense to me). This is dessert for breaking the Yom Kippur fast... can't wait!
Jennie
My dough was super sticky in first mix (pre-butter) so I kept adding flour--only to read that with the addition of butter it should be like ice cream! So I added more milk. It wasn't like ice cream, but still wonderful. I did both rises on a baking sheet. Did use bundt pan, and yes, stupid idea--streusel ended up on the bottom, and of course you can't use parchment. But I sprayed and floured, & out it came. Just did 1 roll, didn't bisect the dough. Result--absolutely delicious.
Elle
This recipe is SO good. This might be the best thing I haven EVER made? It does take time, but the instructions are very clear and its easier than it should be.
Ellen
If cinnamon is the lesser babka, this is the lesser lesser babka. Look. It's like bagels. Sure, add cranberries. Just don't call it a bagel.
Ariel Gold
Alternate filling (for Rosh Hashanah):3/4 cup apple butter2 Tbs honey2 tbs sugar2 tsp cinnamon4 Tbs butter, melted1/4 tsp salt1/2 cup flour
Richard D
I do not understand the use of a Bundt pan. A Bundt pan would be very difficult to line with parchment paper and you invert the pan to release the cake. This would leave the struesel topping on the bottom. Did you mean a Removable ring cake pan?
Andee
I have made this recipe several times. It’s open to experimentation with regard to the filling. Takes a lot of time but well worth the effort. I don’t see any value in the pound cake crumbs, though.
Andee
Fabulous dough — delicate and only slightly sweet. But what’s with the “melt remaining 2 tablespoons of butter" at the very end? What remaining butter? I feared I had put in too much butter somewhere along the way, but I shoved the pans in the oven after a long day in the kitchen and left it up to the babka gods. Result: delicious! BYW, I added walnuts and skipped the pound cake crumbs.
Anna
This is a fabulous recipe. I had graham crackers on hand and made crumbs from those (about half a packet) and it turned out great.
Eugene
I didn't follow the recipe, but still turned out good hehe
Kathleen
Finally, a recipe for chocolate babka, which, if I recall correctly, was the subject of an intense argument between Jerry and a lady who had purchased the last one, in the sitcom Seinfeld.
Having recently bought some delicious chocolate croissants, only to find that my spouse doesn't like chocolate pastries, however, I will make this with only the apricot preserves that he loves. Thanks.
Lizabeth
I have never made a Babka so I need clarification on the pound cake crumbs. Do I need to make a pound cake first? Or, can I use a store bought pound cake? Thank you.
Jane
You can use store bought poundcake. The poundcake crumbs are used in this recipe to give structure to the filling and are not a part of a basic Babka recipe.
Martha
I'm not sure what a babka should be like, but this one is delicious, very light, not too sweet. Mine turned out looking just like the photo. I'll definitely make this again.
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