Tips for Making Perfect Babka

These tips will help you make a great babka every time!

What is Babka?

Babka is a cake-life braided bread originating from Eastern Europe. It's typically filled with chocolate or cinnamon, but I use any fruit jam for this recipe!

1. Use Bread Flour

Use bread flour to make your babka. Bread flour has a high gluten and protein content, which makes the babka fluffy, soft, and chewy.

2. Use Room Temperature Butter

Add pats of butter one at a time and mix until incorporated. Softened butter will incorporate better and not make the dough greasy.

3. Mix Long Enough

Brioche dough is highly enriched, so it takes a while to mix. Mix the dough until it passes the windowpane test and light can pass through without tearing.

4. Chill the Dough

Chilling the dough will do a couple of things: The cold proof will make shaping easier and it will help develop more flavor.

5. Experiment with Fillings!

Fill with any filling of your choice! Chocolate and cinnamon are the most popular fillings, but other great options are fruit jams, preserves, or other sweet spreads.

6. Freeze the Dough Before Braiding

Braiding a babka can be a little messy. Freeze the dough for 15 minutes before braiding to reduce the filling from leaking!

7. Proof Long Enough

Proof the babka in a warm location until it's doubled in size and feels poofy. Because of the enriched dough, babka can be a little sluggish, so be patient.

8. Top with Aluminum Foil at End of Bake

If your babka is getting too brown as it bakes, top it with some aluminum foil to prevent any burning.

9. Brush with Simple Syrup

While the babka is hot, brush the syrup onto it for a beautiful glaze! The simple syrup will lock in the moisture and will make the babka shiny!

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.