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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins
Mishpacha "babka with a bow"



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pointyshoes




 
 
    
 

Post Wed, Sep 09 2015, 3:33 pm
Does anyone have the "babka with a bow" recipe from the mishpacha issue before purim? I clipped and save it and now ive lost it could any of you help me??
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pointyshoes




 
 
    
 

Post Thu, Sep 10 2015, 8:38 am
I am a desperate babka lover reaching out to all you imamothers...
Eternal gratitude awaits the one who posts the recipe!!!
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kb




 
 
    
 

Post Thu, Sep 10 2015, 8:48 am
Why don't you call mishpacha??
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pointyshoes




 
 
    
 

Post Thu, Sep 10 2015, 8:52 am
kb wrote:
Why don't you call mishpacha??


Thanks.. didnt realise I could!
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workaholicmama




 
 
    
 

Post Thu, Sep 10 2015, 10:03 am
Can you please post it if and when you get it?
TIA. Another babka lover.
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Frumme




 
 
    
 

Post Thu, May 21 2020, 7:42 pm
A bit late but it's now on kosher.com!

Babka with a Bow
Esther Ottensoser Recipe By Esther Ottensoser

For the Dough

2 and 1/2 pounds flour (7 and 3/4 cups or 1 kilogram)
1 and 1/2 cups (3 sticks) margarine (use soy-free, if needed), or 1/2 cup (1 stick) margarine + 1 cup oil
2 ounces (56 grams) fresh yeast, activated in a small bowl with 1/2 cup water + 1 teaspoon sugar
1 and 3/4 cups water
1 and 1/2 teaspoons Gefen Vanilla Sugar
1/2 tablespoon salt
3/4 cup sugar
2 eggs + 2 egg yolks (save the 2 extra whites for your egg wash)

Chocolate Filling

1 cup Gefen Cocoa Powder
1 box Osem instant chocolate pudding mix
2 cups sugar
1/2 cup water
1 egg
1 cup (2 sticks) margarine (use soy-free, if needed), or 1 cup oil

For the Crumble Topping

1/2 cup (1 stick) margarine (use soy-free, if needed)
1 cup flour
3/4 cup sugar

Make the Dough
Place all dough ingredients in the bowl of your mixer. Mix well. (The dough will be sticky till after it rises.)

Cover and let it rise for one hour, then divide into four to six equal parts. Allow to rise an additional half hour.

For the Filling
In a separate bowl, combine filling ingredients and mix well.

Make the Babka
Yields 4 large (11-inch/28-cm) or 6 medium (9-inch/23-cm) babkas.

Roll out each part of dough into a rectangle. Smear filling on the dough. Roll up like a jelly roll, then fold in half and twist two to three times. Place in loaf pans. Let rise an additional 15–20 minutes.

Meanwhile, mix the topping ingredients in a separate bowl.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine egg whites with a drop of water and smear on babka. Sprinkle the crumbs on top. Bake 40–45 minutes.

https://www.kosher.com/recipe/.....-1569

(Recipe written out here for ease and perpetuity)
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