Now that fall is officially here, it only seems appropriate to begin posting all the fall flavored and spiced recipes. From chai, pumpkin spice, to cozy soups and stews- this time of year is my favorite.
Even though New York is in the 80s and Vegas (where I'm currently writing this from) is in the 70s, this fall inspired babka still seems most appropriate to post. I served this decadent dessert at my Rosh HaShana meal (what better way to bring in the New Year than with babka?!) and it is a great treat to have and share with guests. It would even make a great base for a french toast. (Be right back....)
Regardless of the fact that I am now full time in "the working world" and no longer have school (so grateful for that), I still look at the year on a school year basis, and think of setting my new intentions and goals in September- I guess it coincides with the Jewish New Year.
For this year and the remained of 2017, I'd like to set intentions on taking small moments for myself, not sweating the small stuff, breathing more, being more spontaneous, sharing more recipes, and enjoying all the small wonders of life.
Slightly Adapted from Breaking Breads
Servings: 2 babkas
- 2 teaspoons active dry yeast
- 1/2 cup milk (I used almond)
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 2 1/2 cups all purpose flour, sifted
- 2 cups cake flour, sifted
- 2 eggs
- 5 1/2 tablespoons room temperature butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardmom
- 1/2 teaspoon ground ginger
- 12 oz chocolate hazelnut spread
- 2/3 cup semi sweet chocolate chips
- 2 tablespoons chai spice mix (1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 3/4 teaspoon nutmeg, 3/4 teaspoon clove, and 1/2 teaspoon coriander)
For the topping:
- Remainder of chai spice mix
- 1/3 cup dark brown sugar
- 2 tablespoons melted butter or coconut oil
- 3 tablespoons flour
For the glaze:
- 3/4 cup sugar
- 1/2 cup water
- Mix the yeast, milk, and vanilla in your mixer bowl.
- Using the dough hook attachment, start mixing in the flours, spices, sugar, eggs, milk, then butter. If the dough seems dry, add milk in 1 tablespoon at a time.
- Knead with the dough hook for about 5 minutes.
- Transfer the dough to an oiled bowl and let rise at room temperature for 1 hour.
- After an hour roll the dough into a rectangle and refrigerate for 1 to 24 hours.
- Roll the dough out into a 1 inch thick rectangle.
- Spread the nutella on the dough, edge to edge. Then sprinkle on the chai mixture and chocolate chips.
- Roll the dough to create a long log.
- Cut the log in half. Then take each of your logs and cut them down the middle.
- Twist each half over one another.
- Place in oiled loaf pans. Let rise in a warm place or at room temperature covered with a damp towel for 1-1 1/2 hours.
- Preheat your oven to 375 degrees.
- Make the crumb topping. Combine the leftover spice mix with melted butter and brown sugar. Then add in the flour 1 tablespoon at a time to get a crumbly mixture. Sprinkle over top of babkas.
- Bake for 28-30 minutes until top is golden.
- While babka cools, make the glaze.
- Combine the sugar and water in a sauce pan and bring to a boil. Once boiling, remove from heat. Let slightly cool then brush on top of babka.