Description
An anytime-of-year babka filled with spiced cookie butter and topped with a flurry of cookie crumbs. Yields two loaves.
Ingredients
Units
Scale
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons dry active yeast
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/2 cups cookie butter
- 1/3 cup water
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- To garnish as shown (optional): 1/4 cup cookie butter, crumbled Speculoos cookies, fresh edible chamomile flowers
Instructions
- In the bowl of a stand mixer using the whisk attachment, mix together the flour, sugar, and yeast. Switch over to the dough hook, then add the room temperature eggs, milk, and salt and mix on low speed for about 3 minutes until combined; if the mixture doesn’t start coming together and looking like the beginnings of a real dough after the full three minutes, you can add one tablespoon more milk (but be patient!).
- With the mixer still at low speed, add the butter, one tablespoon at a time, allowing each portion to fully integrate before moving onto the next tablespoon. Pause and scrape down the bowl every few tablespoons. Next, knead the dough on medium speed for 10 full minutes; it’ll transform into a slightly more elastic, cohesive mass.
- Coat a large bowl with a neutral oil (canola/vegetable, avocado, etc.) and place the dough inside, using your hands to make sure it’s oiled on top as well. Cover with plastic wrap and refrigerate for at least 6 hours while it rises; overnight preferred.
- Coat two 9-by-4-inch or 8-by-4-inch loaf pans with cooking spray or butter, then line with parchment paper (I prefer to just line the bottom of the pans, but covering more of the pans is fine). When the you’re ready to assemble the babkas, prepare the filling by microwaving the cookie butter in a small bowl for ~10 seconds only, until just melted—you’re trying to achieve a more liquid-like, spreadable consistency. Let cool while you prepare the work surface and roll out the dough.
- Lightly flour your work surface. Remove the chilled dough from the refrigerator; divide it in half. Roll the first half of dough into a rectangle (roughly 10 by 14 inches—I prefer starting with this type of longer log as it’s easier to twist into a beautiful shape; I’ll show you how to “push it together” to shorten it later on). You may need to wait a few minutes for it to soften up slightly prior to rolling—don’t worry; it’ll get to a manageable, roll-able consistency in no time. Use an offset spatula to spread half of the cookie butter along the surface of the dough, leaving a 1/2-inch border at every edge. Brush one of the borders of the long sides with water using a pastry brush. Start rolling up the dough tightly from the opposite long side (so that you “end” on the border you just brushed with water). With the seam side facing down, place the log of dough on a parchment-lined baking sheet and place in the freezer for 15 minutes while you work with the second half of dough that’s been waiting in the refrigerator. Repeat the filling and chilling process.
- Using a sharp chef’s knife and working with one log at a time, slice off about 1/4 inch on each of the logs’ respective ends to create a cleaner edge for each loaf (you can reserve these bits and bake separately if you want!). Then, carefully slice each log in half lengthwise, noting that it will likely take more than one long cut to get all the way through (you have the option here of running the knife under hot water and drying in between cuts to preserve the look of the striped interior, but it’s not necessary—I find that’s more of an issue with chocolate/jammy babka fillings). Gently turn the two sides of each log so that the cut sides face upwards, then pinch the tops together and begin lifting one side over the other in a twisting motion, doing your best to keep the cut sides facing up. Once you’ve twisted all of the dough together, use your hands to gently squeeze/consolidate the babka form at its top and bottom to make it a bit shorter and more compact (so that it fits inside of your loaf pan). Place the loaves into the prepared pans, then cover both and let rise again for 1 1/2 hours.
- Preheat the oven to 375° Fahrenheit, then bake the loaves for 32-35 minutes. Meanwhile, make the syrup: Simmer the sugar and water together for just a few minutes over medium-low heat; let cool before stirring in the vanilla. Use a pastry brush to brush the syrup over the hot babkas immediately upon removing them from the oven, then allow them to sit in the pans to cool for at least 30 minutes before serving (you can serve straight from the pans or remove after they’ve cooled). Optional: Before serving, garnish with a drizzle of melted cookie butter and crumbled Speculoos cookies; I also added a few edible chamomile flowers.
Notes
- Storage: Store in an airtight container at room temperature for 24 hours. To keep longer, cover the babka tightly in plastic wrap, and it’ll keep well at room temperature for another 2-3 days; you can also refrigerate the wrapped babka and keep it for up to a week. To freeze (lasts 2-3 months), wrap very tightly; thaw overnight in the refrigerator when ready to use, then bring it to room temperature or warm in the oven before serving.