The Best Traditional Babka Recipe (ft. my Jewish Grandma) | Eitan Bernath

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat and adds moisture.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often less expensive and has a similar texture.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and add crunch.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Pour warm milk into a bowl, aiming for a temperature of 100-105°F.

Add about 1 tablespoon of sugar to the warm milk.

Sprinkle yeast into the warm milk and sugar mixture.

Crack 3 eggs into the mixture, using a one-handed technique if possible.

Add salt to the mixture.

Scrape the dough into a greased bowl and let it rise until doubled in size, about 1.5 to 2 hours.

Once risen, dump out the dough and cut it in half for two strands of babka.

Prepare the filling by mixing dark brown sugar, a hefty amount of cinnamon, and a little salt in a bowl.

Spread softened unsalted butter over the dough before adding the filling.

Sprinkle the filling mixture evenly over the buttered dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens