Pregnancy Friendly Classic Babka
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Learn more →Ingredients
10 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 standard packet)
- ¼ cup granulated sugar
- ½ tsp fine salt
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup whole milk, warmed to about 110°f (43°c)
- 6 tbsp unsalted butter, softened and cut into pieces
- 1 tsp pure vanilla extract
For the filling
- 4 oz dark chocolate (70% cacao), finely chopped
- 4 tbsp unsalted butter
- 3 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 10 mg per serving.
- ¼ tsp fine salt
For the egg wash
- 1 large egg, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
For the syrup
- ⅓ cup granulated sugar
- ⅓ cup water
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Add the eggs, warmed milk, and vanilla extract. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium and knead until the dough comes together into a smooth ball, about 5 minutes.
- 2
With the mixer running on medium-low, add the softened butter a few pieces at a time, waiting until each addition is fully incorporated before adding the next. Once all the butter is in, increase speed to medium-high and knead until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl, 8–10 minutes. The dough will be soft and slightly tacky but should not stick to your hands.
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