Babka is a delicious dessert with Jewish roots that is a cross between bread and cake. In this recipe, it is made with carob filling that wonderfully complements its soft, fluffy texture. Naturally sweetened, this carob babka is the perfect accompaniment to coffee or tea.
- Pour 1 cup of warm milk into a bowl, add 1/2 cup of sugar, and active dry yeast. Give it a stir and set it aside for a few minutes until bubbles form on the surface.(5 minutes)
- Then add the butter, salt, 3 eggs, and 1 tablespoon of vanilla extract. Give it a mix and stir in 5 cups of flour. Mix to combine, turn dough out onto a floured surface, and knead for five minutes (use up to 1/4 cup of flour for dusting to prevent sticking).(5 minutes)
- Place dough in a greased bowl, cover with a towel, and set aside to rise for 1 hour.(1 hour)
- Meanwhile, make the filling: mix together 3/4 cup of milk, carob powder, maple syrup, 1 tablespoon of vanilla extract, and cinnamon. Give everything a mix until a smooth paste forms. Set it aside, it will thicken a little bit more.(5 minutes)
- Punch down dough, then roll it on a floured surface into a 12×16 inch rectangle. Spread the carob mixture on top of it, then roll the dough up, starting with a long edge.(5 minutes)
- Transfer dough to a greased 9x5" loaf pan. Mix together 1 tablespoon of milk and egg white, and brush the dough with it. Cover with plastic wrap and set aside for 1 hour to rise.(1 hour)
- Bake babka at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If babka starts to burn on the top, loosely cover it with parchment paper.(40 minutes)
- Take out of the oven and set aside to cool completely before serving. Enjoy!