Jewish Journal

Make your own babka: a how-to video

by Michel Schapira

March 2, 2012 | 11:42 am

The guide to making an excellent Babka with minimum effort. It is a Purim favorite and great for Mishloach Manot!


2 oz fresh yeast (or 6¾ tsp dry yeast)
½ cup warm water
6½ cup flour
½ cup sugar
12 oz margarine (3sticks)
½ cup warm orange juice
4 eggs
pinch salt


2 cup sugar
½ cup confectioners sugar
1 cup sifted cocoa
2 Tbsp coffee granules
1 Tbsp vanilla sugar


4 oz margarine (1stick)
½ cup sugar
1½ cup flour
1 Tbsp vanilla sugar

To assemble

oil for smearing
1 egg, beaten for egg wash


  1. Dough: Dissolve the yeast in the water with a drop of the sugar. After it has completely dissolved, combine with the remaining ingredients in the mixer bowl. Mix well with a dough hook to obtain a smooth dough. Cover and allow to rise for 1 hour.

  2. Filling: Mix all ingredients and mix well.

  3. Topping: Mix by hand to form crumbs.

  4. To assemble: Preheat oven to 350F

  5. Grease 3 loaf pan. Divide dough into 3 parts. Work with one section at time.

  6. Roll the dough to double the length of the pan (about the size of a cookie sheet) and smear with oil. Smear 1/3 of the chocolate filling over the dough. Roll up jelly roll style and pinch the ends closed. Fold the roll in half and twist 3 times. Transfer to loaf pan.

  7. Brush with beaten egg. Sprinkle the streusel over the entire roll. Repeat with the remaining two parts of dough.

  8. Bake for 1 hour.

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Visit CookKosher.com for more kosher recipes.

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