Small Batch Sufganiya Babka

MAKES 2-3 BABKAS

INGREDIENTS:
IN THE BOWL OF A STAND MIXER ADD:
1 ¼ c warm water
½ c. sugar
1 ½ tsp vanilla sugar
2 tsp cake batter flavor or butternut
flavoring or vanilla extract
4 1/2 tsp dry yeast (2 packets)

Stir gently and wait for the yeast to bubble.

NEXT ADD:
2 eggs
12 tbsp unsalted margarine softened & cubed or ½ c canola oil
4-5+ cups bread flour/high gluten flour (start with 4 1/2 and add as needed)
½ tsp salt

Mix until the sides of the bowl become clean (add flour as needed). The dough will be slightly sticky. Cover and let rise for about an hour or until doubled in size.

Divide the dough into 3 portions. Let the dough rest briefly (10 mins) covered before rolling.

TO SHAPE BABKA:
1. Roll dough into a long and thin rectangle (the longer you roll the thinner and more layers you will have).
2. Spread wet filling over the dough, followed by a crunch/ texture layer, and then sprinkle with dry filling to keep it all contained.
3. Working from the long side of the dough, roll the dough into a long cylinder.
4. Fold the dough in half, twist several times, and place dough in a prepared loaf pan (optional: top babkas with crumb topping).
5. Cover both loaf pans with plastic wrap or a dish towel and set aside to rise again at room temperature for 30 minutes.

Place babka pans on a metal sheet plan and place in a preheated 350° oven for 45 minutes to 1 hour. Rotate the pan 180 degrees at the 30 minute mark.

After baking, dust the crumb topped babkas with sifted confectioners’ sugar or add a chocolate glaze to babkas without crumb topping and garnish with
rainbow or chocolate sprinkles.

FILLINGS:
The key to delicious babka is layering your fillings. Start with a wet base (see below), followed by a crunch/texture layer (chocolate chips, sprinkles, etc.) and sprinkle with a dry filling.

STORE BOUGHT FILLING IDEAS:
LAYER 1 (WET)
• Custard
• Nutella
• Chocolate spread
• Halva
• Jelly (strawberry preserves)
• Lemon
• Caramel

LAYER 2 (CRUNCH OR TEXTURE)
• Chocolate chips
• Sprinkles
• Caramel chips

LAYER 3 (DRY FILLING)
DRY CHOCOLATE
1 package of instant chocolate pudding powder
2 c confectioners’ sugar
1 c granulated sugar

DRY VANILLA CUSTARD
1 package instant vanilla pudding mix
2 c confectioners’ sugar
1 c granulated sugar

OPTIONAL CRUMB TOPPING
1 c sugar
1 c flour
1 tbsp vanilla sugar
6-8 tbsp cold and cubed margarine

CHOCOLATE GLAZE
1/2 c unsalted margarine (8 tbsp) (stick form)
1/4 c warm milk
1 tbsp light corn syrup
2 tsp vanilla
4 oz semisweet chocolate chips
2 c sifted confectioners’ sugar

Combine milk, syrup, vanilla and butter until melted in a pot on low heat. Turn off flame. Add chocolate and stir. Add sifted confectioners’ sugar and stir until smooth.