Challa Babka

Never thought I would make an entire video dedicated to the challah dough babka, but so many of you are waiting for it and asking about it.

It can’t be easier than this!

I use my water challa dough recipe to make it. The recipe for it is pinned at the top of my page or found on my website.

I use 600 g of dough for each babka. This can definitely be eyeballed. I roll it out as best as I can then spread israeli chocolate spread.

We love it since we have allergies and this one is completely nut-free. I also love how convenient it is not to have to make a babka filling.

I use about 1/3 of the jar for each babka.

I then roll it as tight as I can. Using a bench scraper, I slice the roll in half lengthwise and twist it.

Place in a loaf pan, let it rest for about 20-30 minutes. Then sprinkle sugar on top (you can even brush with egg wash before) and bake at 350 for about 35-40 minutes, or until top is golden.

That’s it!

For full video, click here.

Enjoy,

Guila