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I wasn’t planning babka when I began thinking about this recipe. Babka is a sweet yeast cake that layers rich moist dough with streusel filling, especially yummy as a coffee cake. I love baking cakes with yeast more than bread. Yeast cakes are more forgiving; if the rise isn’t perfect the taste remains delicious. Also proofing yeast holds a special place in my herbal baking heart. As I experiment, there are magic moments for unlocking methods that work. Wherever there is water in a recipe, an herbal tea can take its place. This opens all kinds of doors. The first time I proofed yeast in an herbal tea I held my breath not knowing what would happen. I wondered if something in the tea would react with the yeast and it wouldn’t rise, but the opposite happened. The rise, aroma, and ultimately flavor have inspired a world of herbal baking ideas. Can’t wait to keep baking.
| Servings | Prep Time |
| 2loafs | 1-2hours |
| Cook Time |
| 30minutes |
|
|
- For lavender syrup
- 1 tablespoon lavender powdered using buds is also ok
- 8 oz hot water
- For chocolate filling
- 1 cup dark chocolate chips I used Ghirardelli
- 1 stick organic unsalted butter, room temperature
- 1/2 cup organic powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder i used Dagoba
- 1 organic egg
- 1/2 tsp cardamom powder
- 1-3 tbsp whole organic milk
- For babka dough
- 1/2 cup orange peel tea see preparation below
- 4 1/4 cup all-purpose organic flour
- 1/2 cup organic granulated sugar
- 1 tbsp instant yeast rapid rise, SAF brand
- 2 tbsp orange zest, grated and chopped approximate measurement of one orange
- 3 organic eggs
- 3/4 tsp kosher salt
- 2/3 cup organic unsalted butter, room temperature
- For orange peel tea
- 1 tsp dried orange peel
- 8 ounces hot water
- Prepare strong lavender tea. Heat water in tea kettle. Combine powdered lavender and hot water in a tea brewing vessel such as a French coffee press. Steep for 20 minutes.
- Strain lavender tea, measuring 6 ounces. Combine with sugar in small saucepan and bring to boil over medium high heat. Reduce heat to simmer. Simmer for 3 minutes without stirring. Cool completely.
- May prepare up to two days ahead and store in a glass jar refrigerated.
- Combine all ingredients in a food processor. Puree 1-2 minutes until a soft paste is formed. It is ok if some chocolate pieces remain.
- This does not have to be completely smooth but should be spreadable. If it is too thick, add room temperature whole milk, 1 teaspoon at a time and pulse to incorporate. Transfer to bowl and set aside until ready to use.
- Combine flour, sugar, yeast and orange zest in bowl of electric mixer. Fit with dough hook. Blend on low just a minute or two to combine.
- Add eggs and ½ cup orange peel tea. Mix on low speed until ingredients come together. Add additional orange peel tea, 1 tablespoon at a time with mixer running and continue mixing until dough forms a mass.
- Cut butter into tablespoon chunks. With mixer running on low, add salt and then butter 1 tablespoon at a time, mixing until completely incorporated into dough.
- Increase speed to medium. Mix for 10 minutes until dough becomes smooth and pulls away from the sides of the bowl. Scrape down sides as necessary. After 10 minutes of mixing, is dough is not smooth, add 1 tablespoon of flour to help shape dough.
- Coat a large mixing bowl with oil. I used avocado oil. Transfer dough to bowl, cover with plastic wrap and place in refrigerator for at least 6 hours but preferably overnight. Dough will only rise slightly and this is ok.
- Prepare orange peel tea. With a vegetable peeler, pare three long strips of orange rind. Place on small parchment lined baking sheet and place in 200°F oven for approximately 25-30 minutes until begin to curl and harden.
- Cool completely and place in tea brewing vessel such as a French coffee press with 8 ounces of hot water. Steep for 15 minutes.
- Prepare 2 9x4inch loaf pans. Grease with butter or oil. Line bottom of each pan with rectangle of parchment paper.
- Remove dough from refrigerator and cut in half with a sharp knife. Work with one half at a time, keeping the other refrigerated.
- Flour a flat surface well for rolling. I used a large cutting board placed on top of a clean kitchen towel, which keeps the cutting board in place while you roll.
- Roll the dough into a rectangle 10 inches in width and 10-12 inches in length. If dough breaks, push it back together and try to keep the edges straight. Spread half of the chocolate filling mixture evenly over the dough leaving a ½ inch border on all sides.
- Brush the end farthest away from you with a bit of water. Beginning at the end closest to you, roll the dough up tightly and seal the moistened end. Transfer to a lightly floured baking sheet.
- Repeat with second half.
- Freeze dough rolls for 15 minutes to facilitate easier cutting.
- Remove one dough roll from freezer. Trim a ½ inch off one end of the roll and reserve. With a sharp knife gently cut the roll lengthwise leaving the cut end connected. Position each cut half next to each other on the surface with the cut side facing up. Beginning at connected end, twist the two halves over and around each other always trying to keep the cut ends facing out. Do this as best you can, it does not have to be perfect.
- Transfer twisted dough into prepared loaf pan, shaping it like an “S”. Put trimmed end of dough into the empty space.
- Repeat cutting and twisting with second half of dough and transfer to second loaf pan in same manner.
- Cover with a damp towel and allow to rise at room temperature for 1 ½ hours.
- Preheat oven to 375°F. Bake 30 minutes until inserted toothpick goes in to babka smoothly without resistance. Check after 20 minutes, if appears to be browning too quickly, cover loosely with aluminum foil.
- When babka is done baking remove from oven and immediately brush with lavender syrup all over and allow to soak in to cakes. It will seem like there is too much syrup, but it will be absorbed into cake while it cools.
- Cool in pan for 30 minutes then remove to cool completely on wire racks. Slice to reveal swirls of chocolate filling in layers of tender dough. Babka can be wrapped and frozen.
This is a perfect weekend baking project because the steps do not actually take that much time and allow for lots of time for other life things.
Using organic ingredients whenever possible will make your baked goods more wholesome and nutritious. For this cake, use organic flour, sugars, butter, eggs, orange, and cocoa powder if available.
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lavender powder
cardamom powder
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