Jewish Babbka cake
babbka is a yeast cake, also known as Ugat Shmarim in Hebrew. It is an Eastern European cake most well known among the Jewish community the most classical and traditional weekend cake for Jewish people. Friday is the most crawdad day in the bakeries and it’s a tradition to buy baked goods for the Shabbat (Jewish weekend) .
babbka is laminated sweet yeast dough very similar to Danish pastry but with lass batter in it.
The most propellers are the chocolate babbka but you can find it with nuts, almonds, cinnamon batter dates or poppy seeds.
Recipe makes 4 long rolls of cake that can be frozen if they are not all gobbled up as they come out of the oven. It does take a bit of effort the first time you make them but the taste will keep you making it time after time. Don’t let the length of this recipe put you off, it is simple and easy. It can be filled with chocolate, dates or poppy seeds
1kg White flour
160g cup sugar
200g soft batter
2 large eggs
100g fresh yeast
1 egg beaten for brushing the cakes.
200g soft batter
1 cup cocoa
Preheat the oven to 180 c/375 f.
Make the dough by mixing all the dry ingredients then adding the batter , water,milk and kneed the mixture into a sticky dough.
Leave the dough to rise for about three quarters of an hour.
Split the dough into balls that fill the palm of your hand. You should get 8 balls, although. It takes 2 of these balls for each yeast cake.
Mix the cocoa, batter and sugar for the filling with an electric mixer .
Roll out the first ball of dough into a square, the dough is sticky and once rolled out is quite thin.
Spread the filling over the dough.
Roll up the square into a sausage.
Do the same with another ball of dough, and then plait the two together.
Lay the cake in an individual oblong container for baking.
Let it prove for 60 mints in a worm spot.
Brush the cake with egg.
Put in the oven for 35minutes or until the cakes are a dark golden brown.
While the cakes are in the oven make a syrup on the stove by mixing together the sugar, water and lemon juice.
As the hot cakes come out of the oven cover them with the syrup. Be very generous with the syrup, as this is what gives then their moist quality.