Let’s start with the elephant in the room, no, this is not a Babka. The first time I even heard the term Babka was when I moved to the states and I baked my mom’s recipe, and everyone called it Babka.
In Israel it is called Yeast Cake, or in some cases Crunch cake.
Babka vs. Israeli Yeast Cake
Let’s start with the obvious difference between the two breads:
The shape: Babka is rolled into a log, then twisted and placed in a loaf pan.
Nostalgic Israeli Yeast Cake is rolled into a log and baked into a short swirl.
But there is more to it, Babka is based on a nostalgic Polish dessert that was modified by the Jewish immigrants in the early 1900s back in NYC. Traditionally, the dough calls for vegetable shortening (much cheaper for the poor times) and a full overnight proofing. The Israeli yeast cake is based on challah bread, and many times was made using challah dough leftovers. As time passed, the addition of sugar and butter (or margarine) was added.
This Israeli version calls for a short fermentation, and is very common in Spheradi/Mizrahi homes. If you ever met a Mizrahi woman getting ready for Shabbat you know that the day before is for salads, not cakes, so the turn over has to be fast and efficient. Of course this is my personal Israeli Moroccan experience.
Babka is also all about the filling, and it is rolled into a large rectangle then rolled and twisted so we can use more filling and get a strong chocolate flavor.
Israeli yeast cake is all about the dough, with the purpose of keeping you full during shabbat morning’s prayers.
Today it is harder to tell the difference, Babka has become an iconic sweet bread, and home bakers around the world bake it with different fillings and flavors. Times have changed also in Israel, and the simple nostalgic cake is now richer in butter and filling and is baked in a loaf.
This recipe is the best of both worlds, the dough is sweet and tender and can be rolled into a simple nostalgic log, or as a tall and impressive Babka.
Ingredients
For the cake
- 3 ½ cups all purpose flour 420g
- 2 teaspoon instant yeast
- ¼ cup granulated sugar 50g
- ½ teaspoon salt
- Zest of one orange
- 1 large egg
- 1 large egg yolk
- ½ cup lukewarm water 120ml
- 5 tablespoon unsalted butter soft (70g)
- Large egg for egg wash
- Sesame seed for topping
For the Chocolate Filling
- ¾ cup unsalted butter soft (180g)
- ¾ cup powdered sugar 90g
- ½ cup unsweetened cocoa powder 45g
- 1 cup mini chocolate chips 170g
Nutritional Facts
Instructions
- In a large bowl of a stand mixer, add the flour, yeast, sugar, salt and orange zest. Use the paddle attachment to mix on low speed for about one minute.
- Add the egg and egg yolk then slowly drizzle in the water. Once you have a hydrated shaggy mass, replace the paddle attachment with the dough hook.
- Knead the dough on medium speed for about 2-3 minutes.
- Add the butter, increase speed to medium-high and knead for another 5-7 minutes, until you have a smooth dough that stretches easily without tearing.
- Spray the dough with oil spray, cover it with plastic wrap and set at a warm spot for 90-120 minutes. Make the filling during this time.
- To make the filling, place the butter, powdered sugar and cocoa powder in a large bowl and mix until you have a smooth paste.
- Divide the dough into parts.
- Over a lightly floured surface, roll each part into a 12x10-inch rectangle.
- Spread half the amount of chocolate filling, and sprinkle ½ cup of mini chocolate chips.
- Roll the dough from the top part towards you and place each log over a large baking sheet lined with parchment paper.
- Brush the logs with an egg wash and sprinkle with sesame seeds. Set aside to proof for another 90-120 minutes.
- Bake at 350°F (180°C) for 25 minutes turning the pan at the 15 minute point.
- Remove from the oven, and allow to cool before slicing.
