So you thought babka needs to be sliced? This babka is simply pull, pull, pulled…and then poof…it’s gone.
When I was growing up, I took my mother’s cooking for granted. She has always liked experimenting with new recipes and unique ingredients. Looking back, I think she was a bit of a foodie before it was officially a word.
When I got married and began cooking, I gained both an appreciation for my mother’s inventiveness…and the constant aromas of my mother-in-law’s baked goods. I bring both of their influences into my own kitchen. It’s rare that you can walk into my mother-in-law’s kitchen and find that she’s not baking. Although all her baked goods are beyond amazing, this is an all-time favorite.
- 2 ounces yeast (3 ¼-ounce packets)
- 1 ¾ cups warm water
- 7 cups flour
- 3 sticks margarine, softened
- ¾ cup sugar
- 1 tablespoon vanilla sugar
- 2 teaspoons salt
- 2 whole eggs
- 2 egg yolks
- 1 cup cocoa
- 2 cups sugar
- ½ cup water
- 1 egg
- 1 (approx. 4-ounce) package instant chocolate pudding
- 2 sticks margarine, melted
- 1 stick margarine
- 1 cup flour
- ¾ cup sugar
- In a small bowl, dissolve yeast in water.
- In the bowl of an electric mixer, combine flour, margarine, sugars, salt, eggs, and yolks. Add yeast/water mixer and mix to combine. Let dough rise for 1 hour. The dough will be sticky.
- Prepare the filling. In a medium bowl, combine cocoa, sugar, water, egg, pudding powder, and margarine, and mix with a spoon. Set aside.
- Prepare the streusel crumbs, if using. In the bowl of an electric mixer, or by hand, combine margarine, flour, and sugar and mix or knead to form crumbs. Set aside.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- To assemble, divide dough in 4 equals parts. Roll out each part on a floured surface into an approximately 6-inch by 18-inch rectangle. Spread filling evenly over doughs and roll each up into a long strip.
- Cut strips into 1 ½-inch pieces. Line up buns in rows on prepared baking sheet, leaving ¼-inch space between each piece. Sprinkle with streusel crumbs.
- Bake for 30-45 minutes, until golden brown. I like to lift out one bun to make sure the bottom is not raw before removing from oven.
About Rachel Solomon:
Rachel never enjoyed cooking until after she was married and began feeding her own family. Now her philosophy is, “Good food that is enjoyed in good company, creates the greatest memories.” Today she takes pleasure when her family enjoys the new recipes and dishes she creates. You can see more of her home-cooked dishes on her Instagram page @thejewishwomanslife
I’m so happy to see that Rachel Soloman has a recipe featured! I try her recipes all the time from Binah Magazine. They are all fab! These look heaven!
YUM! These look DIVINE!
Totally having this in my oven tonight.
I’m salivating for this right now.
I Just got around to trying this recipe and OH EMM GEEEE!!! they are DEVINE!. it’s funny bec I have been following @thejewishwomanslife for a while and I always find her food very appealing. We want more! B-)
XOXO
Rikki S.
Los Angeles, CA
Heavenly buns!! Just made two batches one for now and more for yom tov!!
Thanks!!
I tried these babkas. I am generally margarine free but these looked too good. They are divine.
This was the best Babka I have ever tasted! C’mon Rachel Solomon, give us some more recipes like this!