{"id":51168,"date":"2025-01-27T15:34:38","date_gmt":"2025-01-27T15:34:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/two-loaf-babka-recipe-cookie-madness\/"},"modified":"2025-01-27T15:34:38","modified_gmt":"2025-01-27T15:34:38","slug":"two-loaf-babka-recipe-cookie-madness","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=51168","title":{"rendered":"Two Loaf Babka Recipe – Cookie Madness"},"content":{"rendered":"


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This is an easy babka recipe that makes two loaves. It showcases fruit because it is filled with fruit preserves, but the recipe also calls for chocolate so I’d classify it as a chocolate babka. And sure, you can make it without the fruit preserves, but they work really well with this dough. <\/p>\n

Jump to Recipe<\/a><\/p>\n

\"Fruit<\/figure>\n

Two Loaf Babka Recipe<\/h2>\n

This recipe makes two 8 \u00bd by 4 \u00bd inch loaves, so you can give one as a gift and save one for yourself. Having two loaves also allows you to vary the flavors, so if you don’t want to put fruit preserves in one you can do an all chocolate filling or perhaps Bubbe’s Famous Butterfinger Babka. I guess I can’t call it that since I’m not a bubbe and it’s not famous, but it was a fun experiment.<\/p>\n

\"Butterfinger<\/figure>\n

Babka Dough<\/h2>\n

To make babka, you start out with a butter & egg rich dough similar to a brioche. The dough is easy to make with a stand mixer and so manageable that a rolling pin is optional. I usually just pat it out on a pastry mat. Here’s a picture of the dough.<\/p>\n

\"Babka<\/figure>\n

And here it is patted out to about 15 x 11 inches.<\/p>\n

\"Babka<\/figure>\n

Shaping Babka Dough<\/h2>\n

To shape babka, you roll the dough into a rectangle, spread the filling evenly over the surface, then roll it up into a jelly roll type log. You then split the log lengthwise to expose the layers of filling and dough. To keep the filling from running all over, I usually freeze the log briefly before splitting. The last step is twisting the split halves together.<\/p>\n

\"Babka<\/figure>\n

If you’d rather not split the dough, you can skip the traditional shaping and just twist the logs. The loaf on the left was made by cutting a log in half crosswise and just twisting the two halves. The loaf on the right was made by cutting the log in half crosswise, splitting lengthwise to make four pieces, then twisting those pieces. Both are filled with fig preserves.<\/p>\n

Choosing Different Preserves and Chocolate<\/h2>\n

Fig preserves were the obvious choice back during fig season, and fig goes surprisingly well with chocolate. Or so I though at the time. Chocolate and raspberry is pretty darn good as well. For the chocolate, you have some options. Mini chips are convenient, but I typically mix whatever dark chips we have plus some chopped chocolate. Or yes, Butterfinger. I still haven’t cut the Butterfinger loaf for those curious.<\/p>\n

Ingredient Notes<\/h2>\n