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Monday, September 9, 2013

Dairy Free Babka Recipe

The meal before Yom Kippur is typically carb heavy (for long lasting energy for the prayer "marathon" ahead). This feast is usually meat-based, so a pareve dessert is in order (perfect for milk allergies as well). Chocolatey Babka with a flavorful yeast dough, oozing with chocolate is just the thing. With miniature babkas, each guest gets her own taste of heaven. Never made babka before? No worries, it's easier than you think.

Baby Babka 
1 rich's whip defrosted (8oz)
1/2 cup sugar
4 teaspoons active dry yeast
2 eggs
6 tablespoons pareve margarine(at room temperature)
2 t pure vanilla extract
4 cups all-purpose flour
pinch of salt

Israeli chocolate spread (Hashachar is nutfree)

  • Preheat oven to 350
  • Prepare 18 muffin cups by spraying with baking spray
  • In a small pot heat rich's whip, sugar, and yeast. Stir constantly (don't let mixture boil). When mixture is consistently warm turn off heat. 
  • In a large food processor bowl combine margarine, eggs then slowly add the rest of ingredients. Use the dough hook attachment on your mixer to knead the dough. Dough will be sticky but should form one cohesive ball. Allow dough to rise for 15 minutes. 
  • Separate dough into 18 balls. Roll out each dough ball to form a flat circle. Spread a teaspoon of chocolate filling in the center of each circle. Spread filling around but don't go all the way to the edges. Dust sparingly with cinnamon. Roll the circle to form a long rope. Twist the rope many times. Knot it and place it in muffin tin. Repeat for the rest of the dough balls.
  • Let rise for 20 minutes (covered with cloth)
  • Bake the baby babkas at 350 for 20 minutes (until slightly golden)
*yield:18 baby babkas

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