Irresistible Cookie Butter Babka: Your Ultimate Guide to a Decadent, Dairy-Free Swirled Sweet Bread
Get ready for some truly amazing news, and perhaps a tiny bit of bittersweet reflection. Let’s dive straight into the good stuff:
This cookie butter babka is beyond incredible. It’s a culinary masterpiece that will utterly transform your baking game and captivate your taste buds.
If you’ve been following my baking adventures, you know I’ve been on a major cookie butter kick lately. From luscious fudge to delightful bark, this beloved spread has found its way into countless creations. Today, I’m thrilled to present its most glorious incarnation yet: a heavenly babka, rich with the distinct, spiced flavor of cookie butter.
Conquering the Babka Challenge: Easier Than You Think
I understand that the thought of making babka can sometimes seem daunting. It often conjures images of intricate braiding and lengthy proofing times. But trust me on this one: for a result as spectacular as this cookie butter babka, every step is undeniably worth it. The process is far less intimidating than it appears, especially if you have a stand mixer to help with the kneading. (Though, full disclosure, I often prefer to knead by hand – we can delve into that preference another time!) With a little patience and these clear instructions, you’ll be amazed at what you can create in your own kitchen.
Now for that tiny bit of bittersweet news. In the delightful pursuit of perfecting this recipe, I’ve finally used up my very last jar of cookie butter from that epic haul a few months ago. While I can certainly restock at the store, the thrill of finding those jars at Walmart for under $3 might never be replicated. It’s a small price to pay for such culinary bliss, and I’m slowly processing this loss and moving on with my life. But enough about my cookie butter inventory woes, let’s get back to the star of the show!
Crafting the Perfect Babka Dough: Tips for Success
The foundation of any great babka is its dough, and this recipe delivers a wonderfully pliable and flavorful one. It comes together effortlessly in a single bowl, which is already a win in my book! Once prepared, you have two excellent options: either use it the same day for a quicker bake, or, for an even richer and more developed flavor, pop it into the fridge to rise slowly overnight. The overnight rise also offers incredible flexibility – perfect if you suddenly decide you’re feeling a bit lazy and want to tackle the baking the next morning. More winning!
When it comes to rolling, this dough is an absolute dream. It stretches and rolls beautifully, maintaining its integrity. If you find it a bit sticky, that’s a sign it needs a tiny bit more flour. Aim for a consistency that allows it to glide smoothly over your work surface and elegantly envelop the luxurious filling.
The Decadent Cookie Butter Filling
Now, let’s talk about that filling – oh, that glorious filling! It’s a simple yet incredibly potent combination of creamy cookie butter, delicate confectioners’ sugar, and softened Earth Balance (or margarine). For an extra layer of texture and an even more intense cookie butter flavor, I wholeheartedly recommend adding a sprinkle of crushed Lotus Biscoff cookies. While optional, these crispy crumbs elevate the filling from delicious to utterly divine. In my opinion, you can never have too much cookie butter goodness!
Shaping and Proofing: The Art of the Swirl
After your dough has had its initial rise, and you’ve generously spread the irresistible filling, it’s time for the magical shaping process. This is where the babka gets its signature twisted appearance. Rolling the dough into a log, much like you would for cinnamon buns, then carefully slicing it down the middle reveals those beautiful layers of dough and filling. Yes, it can get a little messy, but embrace the glorious chaos – it’s a sign of a truly homemade treat!
The braiding, or rather, twisting of the two strands, is simpler than it looks. Pinch the ends together, twist them over each other, and then pinch the other end to seal. This creates that stunning marbling effect that makes babka so visually appealing. Once shaped and nestled into its loaf pan, the babka needs one more crucial step: a second rise. I know, another wait, but this final proofing ensures a light, airy texture that is absolutely worth every minute.
Baking to Perfection: The Scent of Sweet Success
As these beautiful babkas bake in your oven, prepare for an intoxicating aroma to fill your home. The sweet scent of rising dough mingling with the warm, spiced notes of cookie butter is pure bliss. Resist the urge to pull them out early – they need a full 30 minutes to bake through, ensuring a golden-brown crust and a perfectly cooked interior. Patience, my friend, is key to babka perfection!
The Secret to That Signature Crunchy Crust: Simple Syrup
Ever wondered what gives babka its distinctive, slightly crunchy, extra-sweet crust? It’s all thanks to a simple syrup. This often-overlooked step is what truly elevates the babka experience. You absolutely can skip it if you prefer a softer top, but for that authentic babka bite, don’t miss out. Making it is incredibly easy: just boil some water, stir in sugar until dissolved, and voilà! Easy peasy, indeed.
The trick is to brush the simple syrup generously over the babkas the very second they emerge from the oven, while they are still piping hot. This allows the syrup to soak in and create that delightful candied crust. Once cooled slightly, you’ll be rewarded with a crunchy exterior that gives way to a wonderfully chewy interior, twisted throughout with swirls of pure cookie butter happiness. At this point, you can choose to drizzle on an optional confectioners’ sugar glaze for added sweetness, or simply forgo it and dive straight in – I won’t judge!
Good News for Everyone: It’s Dairy-Free!
Before I conclude, I have even more fantastic news: this incredible babka recipe is entirely dairy-free! I’ve specifically developed and tested it using dairy-free ingredients, and the results are absolutely insane. My taste testers (or as I lovingly call them, “people I bribe to be my friends with food,” who are, I assure you, completely unbiased) have given it rave reviews. You can certainly substitute traditional dairy ingredients if you prefer, but rest assured, the dairy-free version is nothing short of spectacular, making this a perfect treat for those with dietary restrictions or anyone simply looking for a delicious alternative.
In conclusion, this cookie butter babka is more than just a recipe; it’s an experience. It’s worth every moment of effort, every calorie, and every bit of anticipation. Prepare to fall in love with its rich flavor, soft texture, and stunning appearance. It’s truly the best babka ever!
If you enjoyed this recipe, you might also like these other delectable treats:
- Cookie Butter Biscotti
- Bourbon Soaked Cherry Cinnamon Buns
- Classic Jelly Donuts aka Sufganiyot
Cookie Butter Babka
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Ingredients
For the dough:
- 8 oz Rice milk warmed
- 2 packets of Active Dry Yeast, ¼ oz each or 4 1/2 teaspoons yeast
- ½ cup granulated sugar
- 3 large eggs
- 2 tablespoons orange juice
- 5-5 1/2 cups flour plus more for dusting
- ½ teaspoon salt
- ½ cup Earth balance or margarine at room temperature
For the filling:
- 2 ½ cups creamy or crunchy cookie butter
- ½ cup confectioners sugar
- 2 ½ tablespoons of Earth balance or margarine, softened
- 1 teaspoon vanilla extract
- 4-6 crushed Lotus cookies, optional
For the simple syrup:
- ⅓ cup granulated sugar
- ¼ cup water
For the glaze (optional):
- ½ cup confectioners sugar
- 2 teaspoons water
Instructions
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In a large microwaveable bowl, heat the rice milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.
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Add in the sugar, eggs, and orange juice, and gently whisk to combine. Start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour. Add in the salt in the last cup of flour and mix or knead until incorporated. Add in the Earth balance or margarine and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesnt stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.
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Place the dough back in the bowl used for mixing if you were kneading by hand. Pour 1 tsp oil around the dough and cover the bowl with a fresh tea towel. Leave it to rise for at least 1 hour or place in the fridge overnight.
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Prepare the filling:
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Combine the cookie butter, confectioners sugar, softened Earth Balance and vanilla extract in
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a small bowl and mix to combine. Set aside.
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If you’re adding in the cookie option, place the cookies in a small Ziploc bag and crush them with a rolling pin. Set aside.
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After its doubled in size, allow the dough to come to room temperature if it was stored in the fridge. On a lightly floured surface, cut the dough evenly in half and roll one portion out into a rectangle about 12” x 16”.
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Spread half the filling onto the dough leaving a 1 inch border. Sprinkle the crushed cookies on top of the filling.
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Now starting from the long side, the side closest to you, start rolling the dough all the way up to the top border. It should now look like a log, like when you are making cinnamon buns, right before you cut them.
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Using a sharp knife, cut the dough vertically down the middle to create two long strands- This will get messy but its worth it!
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Trim off the last ½ inch of the ends of the strands to make them even.
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Pinch the two ends of the strands together and then twist one strand over the other until the babka is interwoven. Kinda like a braid but with only 2 strands. Pinch the other end of the dough to seal the twist together.
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Spray a loaf pan with non stick spray and place the babka inside.
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Repeat the above steps with the other half of babka dough.
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Let the babkas rise for another hour until doubled in size.
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Preheat your oven to 350° F.
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Bake for 30 minutes.
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While the babkas are baking, make the simple syrup.
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Bring 1/4 cup water to a boil, add in 1/3 sugar and stir until it dissolves. Set aside.
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Once the babkas come out of the oven, brush the simple syrup all over them, do not let them cool off first! The point is to brush them when they are piping hot.
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Now you can let them cool.
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Optional glaze:
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Combine ½ cup confectioner sugar and 2 teaspoons of water in a small bowl or cup. Mix until the glaze forms and drizzle over babka.
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ENJOY