Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 2 eggs
- 1/2 cup sweetened shredded coconut
- 1/4 cup coconut oil, melted
- 1/4 cup brown sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
2. In a stand mixer bowl, combine flour, granulated sugar, and salt. Mix well.
3. Add melted butter, eggs, and yeast mixture to the flour mixture. Mix on low speed until the dough comes together.
4. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Transfer the dough to a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour.
6. In a separate bowl, mix shredded coconut, melted coconut oil, and brown sugar until well combined.
7. Preheat the oven to 350°F (180°C).
8. Roll out the dough on a floured surface into a rectangle shape.
9. Spread the coconut mixture evenly over the dough.
10. Roll the dough tightly into a log shape.
11. Cut the log in half lengthwise, exposing the layers of filling.
12. Twist the two halves together and place them into a greased loaf pan lined with parchment paper.
13. Let the babka rise for another 30 minutes.
14. Bake the babka for 35-40 minutes until it becomes golden brown.
15. Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one loaf of coconut babka, which serves 8-10 people.
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 9g
Cholesterol: 65mg
Sodium: 155mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugar: 14g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of granulated sugar.
- Margarine or vegetable oil can be used instead of unsalted butter.
- Almond milk or soy milk can be used instead of regular milk.
- Almond or hazelnut spread can be used instead of coconut filling.
Variations:
- Chocolate Babka: Add 1/2 cup of chocolate chips to the coconut filling mixture.
- Cinnamon Babka: Replace the coconut filling with a mixture of cinnamon and brown sugar.
- Nutella Babka: Replace the coconut filling with Nutella or any chocolate-hazelnut spread.
Tips and tricks:
- Make sure the yeast is fresh and not expired.
- Use a kitchen thermometer to check the temperature of the milk. It should be between 110°F-115°F (43°C-46°C).
- Let the dough rise in a warm place, such as a turned-off oven or a sunny spot in your kitchen.
- Use a serrated knife to cut the babka into slices.
- Store the babka in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the babka in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the babka, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the babka on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Sprinkle chopped nuts or chocolate chips on top of the babka before baking.
Pairings:
Serve the babka with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would pair well with the babka.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the babka is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake. Check the expiration date of all ingredients and discard any that are expired.
Food history:
Babka is a traditional Eastern European sweet bread that is typically filled with cinnamon, chocolate, or fruit. Coconut babka is a modern twist on this classic recipe.
Flavor profiles:
Coconut babka is sweet, nutty, and slightly tropical.
Serving suggestions:
Serve the babka warm or at room temperature with a cup of coffee or tea for a delicious breakfast or dessert.
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