I'm definitely trying to make up for lost time because I just realized I never published this recipe, and I've baked so many delicious versions of babkas. There may be a subconscious reason for that. How do I explain this about breadbaking... it's tricky, to put it mildly! Getting the dough right is all about the texture and not entirely the recipe. The yeast has to be fresh (it should become creamy or bubbly once you put it in lukewarm water). You have to practice and practice until you get the texture and softness just right, adjusting as you must. You cannot be impatient, it can take a couple hours or more because rising time is to be respected.
Of course follow the basic recipe, but you must adjust it according to where you live : your altitude, level of humidity, dryness of climate, etc. For example, I've had a touch-and-go-oven for many years, I had to adjust the cooking time because of my temperamental beast, no pun intended! I changed ovens last week and the cooking time was 5-8 minutes shorter than usual. Here is what you need to know, after kneading, the dough should not stick to your fingers. If it's too hard or dry, add a tablespoon or more of butter. If it's too sticky, add a tablespoon or more of flour.
Here is the recipe that works for me (makes about 24 hand sized rose babkas, I only made 8 and froze 2 rolls for later, with other fillings)
2 medium eggs, beaten
2 teaspoons of yeast (5 g) in 1/4 cup of lukewarm water (not hot, basically you can put a finger in water without feeling much heat)
100 g softened butter
350 g flour (up to 400 g if it's humid where you are, or if too sticky)
25 g sugar (double if you like it sweeter)
1 teaspoon vanilla
1/2 teaspoon salt
(1/4 cup softened butter for spreading over rolled out dough)
Filling :
Cinnamon apple
3 Golden apples, peeled, cored and diced
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon salt
Or simply, chocolate spread
You can also fill with blueberries or raspberries or jams, but make sure you pinch and close the dough well since juices tend to seep as they bake
Put yeast in lukewarm water and allow to dissolve. Mix wet ingredients in a bowl, one at a time, then add dry ingredients. Put on dough hook fixture and knead for about 10-12 minutes or until you get a nice uniform soft ball that hardly sticks to utensils or your finger. Allow to rise, about 1 hour. (I use a bread-maker, on dough setting - no baking - putting all ingredients in, wet first, then dry, then allowing it to rise, also about an hour.)
Pre-line muffin tin with parchment paper, or use silicone cups. Knead and roll a ball of the dough and cut in 3 equal parts. Then cut each ball in 2. Roll out these balls to a rectangular flat shape about 3" x 8", 1/4 inch thick. Spread butter evenly on top. Take the longer length and fold over dough in half, roll flat then fold again, repeat. Roll out to 3" x 8" again. Top with filling leaving a 1/4 inch on each side, to be able to fold and pinch closed easily on all sides, until you get a long tube. Pull this tube another couple inches to make a smaller tube. On a flat surface, roll in from both sides until you get two even rose rolls. Cut to have 2 rose rolls and place each roll in muffin cups. Continue with the rest of the dough you want to use. Allow to rise about half an hour. Preheat oven 350° F/ 180° C and bake for 20 -25 minutes or until they have fully risen, checking with a toothpick that the middle is cooked, it should come out clean. Once they have cooled, sprinkle with powdered sugar (or not, or drizzle with salted caramel...).
Enjoy!
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