Baking at home is not only a great way to develop your cooking skills, it’s also proven as a great way to de-stress and bond with your loved ones. So, if you’re looking for a new project to tackle (and by project we mean spending the weekend baking), you’ve come to the right blog post!
We asked Triana Krisandini (Yana), the baker behind Good Oat Days, to share how to make babka, a sweet-braided bread which originated in the Jewish community. This amazing chocolate and granola babka is so soft and buttery, making it hard to have just one slice and perfect for any occasion.
Dare to try this recipe on your next free Saturday or Sunday? Follow Yana’s simple step-by-step instructions below.
- Instant yeast
- Chocolate (for filling, but can be substituted with anything of preference)
- Granola (for topping, optional)
- Mix yeast, warm milk and a little sugar in a mixer bowl and wait until mixture gets bubbly.
- Pour in softened butter and sugar and mix using the paddle attachment. Once mixed, pour in egg and salt until well incorporated.
- Add in the flour slowly until roughly mixed.
- Change to dough hook attachment and mix with increased speed until dough slowly pulls away from the mixing bowl.
- Form into a ball and wait for 1.5 hours until the dough doubles in size. Enjoy your coffee, or play around while waiting for the dough to rise!
- Once doubled in size, punch the dough. On a lightly floured table, roll the dough to a rectangle shape.
- Spread chocolate filling (or whatever you like), and roll it tightly like you would in making a cinnamon roll.
- Cut the log half lengthwise, and braid. Transfer to a bread pan and wait to rise for 30 minutes.
- Brush babka dough with egg wash, topped with cinnamon, sugar and granolas!
- Put it in the oven for 30 minutes.
- Enjoy your Babka!
Happy baking! Oh, and, please visit @goodoatdays on Instagram if you want to find more of Yana’s baked goods.