naomi_tgis

Small Batch Babka Dough:

A versatile dough recipe I shared a few months back. In this easy shortcut recipe I used an epic bakery
hack which is used to Repurpose cake ends and crumbs into a decadent filling(used in step 2)The (cake)
filling is written in the comments below.
I also used @shneidersusa Delinut (step6) U can use the parve or dairy version -- if u opt to make it dairy
consider replacing the marg. w/ butter & the liquid ing w/milk)
In the bowl of a stand mixer-
*3/4 c unsweetened vanilla coconut milk( or almond /rice milk or non dairy creamer )partially warmed ( I
microwaved mine in a Pyrex measuring cup for about 20-30seconds)
*1/2 c warm water
*1/2 C. sugar
*1 tsp vanilla bean paste ( or 1-2 tsp vanilla sugar)
*4 1/2 tsp Yeast (1 tbsp plus 1.5 tsp or 2 packets of yeast)
Mix gently. When yeast bubbles ( this is called proofing)
Add:
*2 eggs
*1 stick plus a 1/2 stick( 12 tbsp)unsalted margarine softened & cubed
*4-5+ Cups Bread flour ( start w/ 4 1/2 and add as needed)
*1 tsp salt
Mix until the sides of the bowl become clean (add flour as needed) the dough will be a slightly sticky.
Cover+rise for ~an hour (dough can rise slowly in the fridge up to 24 hours)remove air &
Divide into 1 lb sections (u can divide the dough prior to rising as well) follow photography for step by
step how to:
1- roll out dough ( as long and as thin as ur dough allows w/out tearing .There is no specific size)
2- spread generously w/filling
3- fold each end towards the middle. The 2 should touch but not overlap
4- fold the top & bottom Towards the middle. Not too much. ( refer to pic)
5- roll it out
6- spread filling again(at this point sprinkle on chocolate chips if you so desire ( I like @californiagourmet
micro mini chips)
7- roll up: slice vertically(so you have 2 Long pieces) twist 1 over the other. place in pan ( I used a 10”
Challah pan for this)
8- cover& rise ; bake at 350 until top is firm ( it can take anywhere from 35 mins to 1 hr. Rotate pans @
the 30 min mark for even baking ( I place my aluminum pans on a metal cookie sheet 4 better heat
conduction and to catch spills)
9- when cool dust w/confectioners sugar
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babka dough posted above – but for this dairy version I used: 1 1/4 c 2%milk for my liquid ingredients
and (unsalted) softened butter as my fat of choice, I also used � � from the farmers market for extreme
richness factor.
Sweet cheese fillings:
Filling 1-
*Honey Pecan*( wet base) -1 package Philadelphia honey pecan cream cheese spread –

1/2 c sugar –

1 egg yolk –

1 tsp vanilla bean paste

Vanilla Dust-( dry topping)
-1 pack of osem vanilla pudding mix –

1 c confectioners sugar -1/2 c granulated sugar

Filling 2-
*Cinnamon Brown Sugar* (wet)
-1 package Philadelphia Brown Sugar & Cinnamon cream cheese –

6 tbsp sugar –

1 egg yolk –

1 tsp vanilla bean paste

Follow the same instructions as above

Cinnamon Brown Sugar (Dry)-

-1/2 c each dark and light brown sugar –

1-2 tbsp cinnamon

*whip the ingredients for the base layer together until combined and chill until set aside.
*Mix the ingredients for the dry dust and store in an airtight container or ziplock bag.

*when dough has risen ( you should end up with approx 3 portions) Roll Out dough into a long /thin
rectangle & spread with wet filling, sprinkle with (optional) pecan chips or cinnamon chips for texture/
crunch and then sprinkle with dry “dust” to keep everything together before rolling

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Savory Bagel Bomb Babka-

Break on through to the other side.....
Recipe:
Dough-
1/2 cup 2 % milk ( warmed in the microwave for 30 seconds ; it shouldn’t be boiling or steaming)
1 1/2 tsp active dry/ instant yeast
2 tbsp sugar(divided)
1 egg
Approx 2 -3 c Bread flour (add as needed; start with less)
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
6 tbsp unsalted butter, softened( must be soft!) cut into pieces
Add milk; yeast and 1 tbsp sugar into the bowl of a stand mixer; when yeast bubbles add egg and 1 tbsp
reserved sugar ; 2 c flour ; salt; spices and butter. Mix; add flour as needed until dough forms.
Cover and rise ( I slow rise mine; and I use within 24 hrs ) if rising at room temp you will need to wait till
dough doubles in size; time depends on the temperature in your home. Can be anywhere from 30 mins
to 3 hours.
Remove from fridge and allow to warm slightly enough to handle
Filling:
1 8oz package of cream cheese softened
1/4 c everything bagel spice
Fresh dill and chives
Roll out dough; spread cream cheese ( the entire package) the cream cheese needs to be warm temp or
it won’t spread well. sprinkle with seasoning. Roll and then chill the log ( of dough) on a sheet pan for 20
mins so it firms up. Remove from fridge. Slice down the log vertically ( so it splits in half revealing layers)
and twist. Place in loaf pan; sprinkle with fresh dill and chives; allow to rise about 30 -45 mins prior to
baking. Bake in a preheated 350 degree oven until golden brown and firm crust develops. If you feel the
top is browning too quickly; place a piece of aluminum foil over it and continue baking. It should take
about 45 mins or so.

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Last “legend-dairy” heavenly, buttery, quick and easy dessert I’m going to post. In fact the dough is only 2
ingredients and you can use it for sweet or savory!
2 ingredient”puff pastry” dough
1 1/4 cup very cold butter (unsalted!)
1/2 cup very cold water ( you may need more)
3/4 teaspoon salt
2 cups flour ( all purpose)
Put the flour and salt in the bowl of a food processor and pulse just to mix. Next add cold butter; cubed
& pulse 10-12 times until pea sized morsels develop.
Add water & pulse again 10-12 (more times until the dough forms a ball). At that point stop. If the dough
is very dry add a bit of water & continue pulsing.
Flour your work surface and then transfer dough from the processor onto the counter. ( wear gloves!)
knead the dough into itself approximately 10 times ( bring the end to the center and repeat)
Roll into a rectangle (12x18”) Fold the long ends towards the middle so they meet. Take the right side&
bring it towards the center; and bring the left side over the right side. Wrap in plastic & chill min 2 hours.
When you’re ready to work with it remove from fridge; unwrap; divide into 2 place the unused half back
in the fridge ( wrapped up) Finally Roll/shape as desired.
I used chocolate baking sticks & played around.
Other ideas:

Straws-
1/4 - 1/2 cup shredded�
1/4 - 1/2 cup grated parm
1-2 tbsp fresh Parsley.
Roll dough into an 1/8" thick oval, sprinkle cheese on the top half of oval, bring up the bottom to cover
the top, brush with egg ; sprinkle w/sprinkle w/cheese mix & slice into 1/2 “ strips, twist &place on
parchment paper lined cookie sheets. Bake~20 minutes or until golden.

Apple filling-
3 tbsp brown sug
1/2 tsp cin
1 �( peeled; cored; thinly sliced). Mix everything together.

To shape:
Roll dough into a rectangle. Cut into squares; add � . Egg the edges of the square/ fold over to close&
seal using the teeth of a fork. Egg. Sprinkle w/sugar.
Finally-
Bake ( in a preheated) 350 degree oven on parchment lined baking sheets until golden.

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Italian Herb � savory babka

Filled with sundried tomato pesto, fresh basil fresh grated @naturalandkoshercheese Parmesan cheese
& heavy handfuls of @naturalandkoshercheese shredded mozzarella easy enough to prepare the dough
by hand; as long as your butter is super soft. Use this savory dough as a blank canvas and impress even
the pickiest of guests �
1 c 2% milk; warmed
3 teaspoons yeast
1/4 cup sugar
2 eggs
4-5 c bread flour
2 tsp pink salt
1 teaspoon granulated garlic powder
12 tbsp ( 1 1/2 sticks) unsalted butter, softened cut into pieces.

Add milk; yeast and sugar into the bowl of a stand mixer; when yeast bubbles add eggs followed by
spices , salt and and butter. Mix; add flour as needed until dough forms.
Cover and rise ( I slow rise mine; and I use within 24 hrs ) if rising at room temp you will need to wait till
dough doubles in size; time depends on the temperature in your home. Can be anywhere from 30 mins
to 3 hours.

Remove from fridge and allow to warm slightly enough to handle. Divide into 2 ( recipe yields 2!) Roll.
Fill. Roll. Slice. Twist. Rise. Bake at 350 like your would a regular babka:)
Ps- you can use whatever fillings you want! ( pizza sauce, pesto etc)
Check out yesterday’s bagel bomb post for more details. Optional-brush the dough with garlic butter and
sprinkle with dried Italian seasoning and or fresh oregano and basil leaves.

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Not quite Rugelach , not quite babka but they’re off the charts amazing and the filling is where it’s at!
Sweet cheese 2.0- with (optional) lotus cookie butter infusion:
8 oz container of mascarpone cheese
8 oz container of whipped cream cheese
1 c of granulated sugar ( add 2 tbsp more to sweeten this up even more)
2 tbsp vanilla bean paste
2 egg yolk
Using your Whip attachment, add everything into a bowl and whip until everything is combined and
thick.
You can divide this mixture in half (keep half plain ) and add 1/2 c of melted lotus cookie butter into the
mixer bowl with the remaining half of the cheese filling ( alternatively you can use A chocolate hazelnut
spread or whatever you desire). Spread over your dough;
Sprinkle with cookie crumbs ( optional) and don’t forget to add your chocolate or vanilla pudding/ sugar
thickening blend to keep your sweet cheese filling contained; this tried and true concoction also creates
a sweet, Caramelized, crunchy crust as it bakes in addition to the ( optional) crumb topping... drool

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SweetRoll Buns

*1 1/4 c @elmhurst1925 Hazelnut milk +1 tbsp sugar *1 packet yeast (2 1/4 tsp)
*1 egg *1/4 c melted butter, margarine /oil * *1 package dry (instant) chocolate pudding mix *3.5-4 c
bread/high gluten flour( if you’re using a bread maker use 3.5 c flour) *1/2 tsp pink salt
*Add sugar& yeast to Liquid & stir to combine. Within a few minutes the yeast should begin to bubble
which lets you know it’s alive. *Add milk,butter,egg&mix . *Add entire package pudding mix ,3.5 cups
flour( you can add more if needed) & salt ( if you’re using a bread machine according to manufacturers
directions & start dough cycle)
Mix until a cohesive dough forms(wear gloves) allow the dough to rest a few mins and continue to
knead. Set aside( covered) and allow to rise. CT’d

Once dough has risen, roll your dough into a rectangular(ish) shape. I like my dough rolled 1/4” thick for
max filling:dough ratio. Generously spread wet filling over the dough and then sprinkle on the dry. Use
your rolling pin to gently roll the dry over the wet so it adheres. * Roll-starting from the longest side
closest to you, roll away from yourself. Push the dough with your thumbs, tuck; pull and roll to form a
tight spiral. Cut with dental floss ( or a sharp knife) place on a parchment lined baking sheet, cover and
allow to rise. Preheat oven to 375 degrees, bake for 15-20 mins.
Filling: use my sweet cheese filling ( check out my posts from Shavuos last year!) sprinkle with chocolate
lava powder before rolling.
Cream cheese Glaze:
2 oz cream cheese softened
7 tbsp unsalted room temp butter
1.5 c sifted confectioners sugar
A pinch of salt
1/2 two vanilla bean paste or vanilla extract
2-3 tbsp milk or milk alternative
Cream cc and butter ( you can make it parve as well) add sugar; thin with milk ( I used sweet cream
coffee creamer or whatever flavor you like or non dairy creamer/ nut milk) spread over buns.
Melt chocolate spread and drizzle over the top using a ziplock or piping bag with the tip snipped off

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