Hazelnut Babka
Prepare as directed except omit the melted butter, the 1/3 cup sugar, cocoa powder, and chocolate pieces. Spread dough with 2/3 cup purchased cookie butter or chocolate-hazelnut spread and sprinkle with 1 cup chopped toasted hazelnuts. Shape and bake as directed.Per serving: 364 cal., 21 g fat (7 g sat. fat), 54 mg chol., 275 mg sodium, 38 g carb., 2 g fiber, 10 g sugar, 7 g pro.7% Vitamin A, 1% Vitamin C, 3% calcium, 11% iron
Dried Fruit Babka
Prepare as directed except omit the melted butter, the 1/3 cup sugar, cocoa powder, and chocolate pieces. Stir together 1/3 cup apricot preserves, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/8 tsp. ground cloves. Spread over dough. Sprinkle with 1 cup dried mixed fruit (chopped apricots, chopped tart red cherries, cranberries, raisins, and/or golden raisins). Shape and bake as directed.Per serving: 279 cal., 10 g fat (6 g sat. fat), 54 mg chol., 280 mg sodium, 44 g carb., 2 g fiber, 16 g sugar, 6 g pro.12% Vitamin A, 1% Vitamin C, 3% calcium, 11% iron
Kosher Babka
Substitute water for milk and shortening for butter in the dough. Brush rolled out dough with water. Choose nondairy chocolate, if using. Use shortening or margarine in the Cinnamon Streusel Babka. Omit cream from the egg wash.Per serving: 324 cal., 14 g fat (5 g sat. fat), 31 mg chol., 208 mg sodium, 45 g carb., 1 g fiber, 18 g sugar, 6 g pro.1% Vitamin A, 0% Vitamin C, 1% calcium, 12% iron
Make-Ahead Babka
After shaping and placing in pan, cover and chill 24 hours. Let stand at room temperature 2 hours or until nearly double in size. Brush and bake as directed.
Tip
If you have a mixer with a dough hook, you can use it to mix the dough and work in the last 1 cup of flour. If necessary, turn dough out on a lightly floured surface and knead until a soft dough forms.
Babka Braids:
Prepare as above, except after cutting dough roll in half crosswise, cut each piece lengthwise into thirds (some of the filling will fall out). For each loaf, braid three pieces together and sprinkle with some of the filling that falls out. Place each braid on a parchment paper-lined baking sheet. Let rise and bake in the 325°F oven for 45 minutes or until done (180°F to 190°F).
