Craving that swirled, chocolaty goodness of babka but short on time and a bit intimidated on where to start? Fear not, bread lovers! This recipe is here to revolutionize your babka baking with a clever "bag method" that's fuss-free, fun, and oh-so-satisfying.
A large zip-top bag becomes your magical mixing bowl and dough-kneading wonderland. The result? A stunningly swirled babka bursting with rich chocolate filling, ready to impress your taste buds and Instagram feed in equal measure.
So, ditch the dough hook and preheat your oven, because this chocolate babka in a bag adventure is about to begin! Buckle up and get ready to experience the pure joy of baking made simple (and incredibly delicious).
Ingredients
Servings 8
DOUGH
- 2¼ teaspoons active dry yeast
- ⅓ cup warm water
- 1 egg
- ½ teaspoon orange zest
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ⅛ teaspoon vanilla
- 2 tablespoons butter softened
- 1¾ cups flour
FILLING
- 13 oz. Nutella
- ⅓ cup semi-sweet chocolate chips
SYRUP
- 3 tablespoons water
- 3 tablespoons sugar
Nutritional Facts
Nutrition Facts
Babka In A Bag
Amount per Serving
Calories
456
% Daily Value*
Fat
20
g
31
%
Saturated Fat
17
g
106
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
28
mg
9
%
Sodium
88
mg
4
%
Potassium
277
mg
8
%
Carbohydrates
61
g
20
%
Fiber
4
g
17
%
Sugar
35
g
39
%
Protein
7
g
14
%
Vitamin A
123
IU
2
%
Vitamin C
0.2
mg
0
%
Calcium
63
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Open a large zip-top bag and place it on the counter. Add the yeast, water, egg, orange zest, sugar, salt, vanilla and butter. Close the bag and squeeze to mix thoroughly.
- Open the bag and add the flour. Squeeze and knead until the dough is a somewhat even consistency. Place the bag in a bowl of warm water to rise for 1 hour.
- Remove the dough and place on a well-floured surface. Roll out the dough into a large rectangle.
- Spread nutella on the dough, avoiding 1 inch around the edges. Sprinkle the chocolate chips evenly.
- Starting from one of the long edges of the dough, roll up the dough into a rope. Cut the dough in half down the middle of the rope. Place one strand on top of the other to create a large X, then twist the remaining ends.
- Place in a greased 8-inch loaf pan, cover and place in a warm part of the kitchen to rise for one hour or until doubled in size.
- Preheat the oven to 350℉ / 175℃.
- Bake for 40 minutes.
- Remove the babka from the oven then place a small sauce pan on medium heat. Add the water and sugar then bring to a simmer. Once sugar is dissolved, brush the syrup on top of the babka.
Video
People like to eat these cakes after having their Shabbat meal which is generally a meat one [unless you're a vegetarian - B'Tayavon] and so to make this Babka with butter would be a No!! No!!
I substitute with a cottonseed oil and the flavor is not varied. I'm also careful about the Semi-Sweet Chocolate Chips as some companies produce their product with milk so, I purchase the Parve one. Flavor is still maintained. Nutella is also a Dairy product so I too substitute it with Peanut Butter + 1/4 tsp Vanilla. B'Tayavon Everyone!!!