If you follow my Instagram you may have seen a bunch of babka bread over the past couple of years. I got into making this neat swirled bread during COVID and still can't stop!
Not sure why but I love coming up with new flavor combos and waiting to see how they swirl when cut.
This time I went mini sized!
I forgot I had some cute little baking loaf liners and thought they'd make great little babka bread containers.
Start with your favorite babka bread recipe (see below) and once risen the first time, cut the dough into 6 equal pieces.
The rest is similar to any babka technique, roll into a thin rectangle shape and spread with your filling of choice.
Below is filled with chocolate hazelnut spread
Roll up lengthwise into a jelly roll shape.
Cut in half and wrap each section into small babka loaves
Fillings include:
Funfetti -
Honey, crushed vanilla wafer straws, white chocolate chips, and rainbow sprinkles
(love the colors of this one!)
Christmas Fruit Cake -
Dried fruits soaked in brandy, apricot jam, and pecans
Peanut Butter and Jelly -
Creamy peanut butter, spreadable honey, raspberry jam, and peanuts
Cherry Chocolate -
Sour cherry spread and chocolate syrup topped with cocoa nibs
Carmel Apple -
Carmel syrup, cinnamon sugar, diced apple, chopped walnuts, drizzled with more caramel syrup
Once they are rolled up, add to the rectangular loaf liners and let prove for 30 minutes or until doubled in size.
Bake only for about 15 minutes or until just browning on top (Thermometer should be 190 degrees)
Make sure to brush while still warm with simple syrup (equal parts sugar and water) to give them a nice shine. Drizzle with any of your favorite syrups (like chocolate or caramel) to taste.
Mini aka baby babkas! Super cute and already individually sized for your next party.
They would be great for a baby shower or Mother's Day Tea Party. Let me know if you make these little breads and thanks for swinging by!
Babka Dough Recipe
1 package instant yeast
1 teaspoon vanilla extract
1/4 cup vegetable or canola oil
1/8 cup honey
1 egg
2 cups all purpose flour
1/2 teaspoon salt
1/4 cup warm water
Directions:
- Mix yeast and warm water together and let sit for 5-10 mins
- Mix vanilla, oil, honey, egg, and salt together
- Add flour to bowl and add yeast mixture and mix until incorporated
- Add the other ingredients and mix until incorporated
- Turn out onto the counter and kneed until soft and pliable
- Cover and let proof until doubled in size
- Cut dough into 6 equal pieces
- Roll each piece into rectangle (about 5X2-3 inches)
- Add whatever filling desired (see descriptions above pictures) and roll lengthwise into jelly roll
- Cut down center and twist each length around each other
- Add to mini loaf liner and let proof again for 30 minutes
- Bake at 350 degrees until internal temperature is 190 degrees (cover with foil if the top starts to brown)
- While still warm babkas with simple syrup (equal parts sugar and water, heat until all sugar is dissolved)
- Add any syrups/topping as desired
- See this video on how to roll out, cut, and shape babka dough
