Ube Halaya Babka Dairy Free Recipe (2024)

FAQs

Why is my babka dry? ›

Too much flour can create a very DRY yeast bread. Now if you really need a bit of flour go for it, but use as little as possible. The dough is so silky that it rolls out beautifully and I don't get need any flour at all!

To be extra sure that your babka loaf has finished baking, you can use an instant-read thermometer to check if the internal temperature has reached 190°F. This method is also great if you don't have a long enough toothpick to get to the middle of the loaf. Don't skip the sugar syrup at the end.

Sweet Dough – The recipe starts with a fabulous dough that includes sugar, eggs, and butter for the ultimate in richness. Chocolate Filling – Finely chopped chocolate is mixed with cinnamon, sugar, and then butter is cut in to make a chocolate crumble of sorts that melts beautifully into swirls in the finished bread.

The boba in bubble tea is often vegan, as tapioca pearls are completely plant-based, and popping pearls are usually made of nothing more than water, sugar, fruit juice and Alginic acid (found in algae), again, making it plant-based.

Like many Jewish-American specialties, babka originated in Eastern Europe – Poland and Ukraine in particular – in the early 1800s. As a way to use extra challah dough, Jews there would roll up the dough with cinnamon or fruit jam and bake it alongside the challah.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie.

Store your babka at room temperature in the provided packaging using the reseal tab on the back if opened; do not refrigerate. Our babkas are baked daily and, if you can resist eating them, will stay delicious for up to 5 days after purchase.

: a sweet bread made with yeast and butter: a. : a sweet bread that contains various fillings (as of chocolate, cinnamon, or poppy seeds), is typically rolled and twisted before baking in a loaf pan, and is often topped with streusel.

Babka Recipe Variations

Cinnamon, poppy seeds, almond paste and cheese are all traditional companions for the cake with the challah-like crumb. But it doesn't get more popular than chocolate babka nowadays, which adds an element of decadence to the dense loaf.

What is babka in Yiddish? ›

“Babka”, Yiddish for “little grandmother”, is one of the most iconic Jewish sweets there.

Is it Milk Free? Yes!

Babka is a braided yeast bread or cake that originated in the Jewish communities of Eastern Europe. It is prepared with an enriched bread dough, like challah or brioche, that is filled with a sweet or savory filling, rolled up, twisted, and baked.

If your starter is not active, the bread will be dense. Under-kneading: Kneading helps to develop the gluten in the dough, which gives it structure and allows it to trap air bubbles. If the dough is not kneaded enough, it will be weak and dense. Under-proofing: Proofing is the time when the dough is allowed to rise.

First, try adding more liquid (milk, water, or even just a little bit of oil) until the dough is wetter and more pliable. If that doesn't work, you can also add some moisture by putting the dough in the fridge for a little while so that the butter has a chance to re-solidify.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Make sure loaf doesn't rise too long before baking – it should only double in size. If it rises too much, the dough will collapse on itself during baking and will have a dense, coarse or dry texture.