For the dough:
1 tablespoon dry active yeast
⅓ cup + ½ teaspoon sugar
½ cup lukewarm water
4 ½ cups unbleached all purpose flour
2 teaspoons vanilla
½ cup whole or 2% milk
(or almond milk)
¾ cup (1 ½ sticks) unsalted butter (or margarine), melted
2 eggs
For the sugar syrup:
⅔ cup water
1 cup sugar
1 teaspoon vanilla
For the filling:
⅓ cup chocolate hazelnut spread
½ cup marshmallow fluff
¼ cup crushed graham cracker crumbs
For the topping:
1 recipe Crumb Topping (See below)
This crumb topping is inspired by Ina Garten’s classic blueberry coffee cake. My family became so enthralled with the crumb topping, I started adding it on top of babka and other sweets. You could also try adding this to the top of a sweet challah or even rugelach for something truly decadent.
Yields about 2 ½ cups - Ingredients:
¼ cup sugar
⅓ cup packed brown sugar
½ cup (1 stick) unsalted butter, melted
1 ⅓ cups unbleached all-purpose flour
¼ teaspoon fine sea salt
Instructions: Place all ingredients in a bowl. Using a wooden spoon, mix until crumbs form. Sprinkle on top of sweet babka or challah before baking.
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