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Babka (D/P, TNT)
Yield: 3 rolls

2 tablespoons active dry yeast
1/3 cup warm water
1/2 tablespoon sugar
5-1/2 to 6 cups flour
1/2 cup oil
1 cup soy milk
2 eggs
2/3 teaspoon salt

Topping (optional), amounts for one babka:
1 tablespoon margarine, at room temperature
3 tablespoons flour
3 tablespoons sugar

Fillings, each filling recipe is for 1 babka:
Chocolate Filling:
1/2 cup best quality chocolate chips

Walnut Filling:
1/4 cup sugar
1/3 cup ground walnuts
1 teaspoon cinnamon

Jam Filling:
1/4 cup jam
2 tablespoons orange juice

Cheese Filling:
1/2 cup Ricotta cheese
1 teaspoon grated lemon zest
1/4 cup golden raisins
2 tablespoons sugar
1/4 cup ground almonds

Mix the yeast, water, and sugar in a small bowl, and let it rest and bubble while you prepare the rest of the recipe.

Place the flour (start with 5 cups, and add the sixth cup only if you need it), oil, soy milk, eggs, and salt in a bowl, and mix. Add the yeast mixture, and knead for 15 minutes (if you are using an electric dough mixer, set at low speed for 10 minutes). The dough will be softer than bread dough.

Let rise, covered, in a warm draft-free place for 1 hour.

Divide the dough in half. On a barely floured board, roll out each piece into an 8"x12" rectangle, with the short side facing you, and brush lightly with oil.

Make Fillings:
Melt chocolate. Mix other fillings.

Spread the filling on the rectangle and roll tightly all the way up. Transfer to a loaf pan, seam-side down, and sprinkle on topping (if not using topping, brush on beaten egg mixed with a little water). Let rise for about 30 minutes.

Bake in a preheated 350°F oven for 35 to 40 minutes, until golden-brown.

Poster's Notes:
Every culture calls this sweet bread something different: Brioche, Babka, Kugelhopf, Kuchen, Kokosh. The recipes vary only slightly, and whateveryou call it, you will be crazy about it!

My version is streamlined and non-dairy. The fillings are very easy to make, so try a different filling for each of the three babkas.

You can bake individual babkas in fluted tins. Only, reduce the baking time by about a third.

Posted by Molly Rudnick

Nutritional Info Per Serving: N/A