Babkas are an incredibly popular rolled up, filled, sweet or savory bread enjoyed in many countries around the world. They have many variations including the British Chelsea buns and the American cinnamon roll. All are just rolled up enriched dough filled with yummy goodness! Cinnamon and sugar are the most common version. But how about an enriched sweet potato swirled dough with a sweet, buttery streusel topping, and simple syrup soaked throughout? That’s the Babka recipe I’m sharing with you today.
Where did the Babka Originate?
Babkas have been a traditional bread in Eastern European countries for centuries. The earliest recipes date back to Jewish housewives during the early 1800s. These ladies rolled Challah dough with cinnamon or jam. The bread wasn’t as indulgent, moist, or soft as it is today. Since then, Babkas have taken on a world of their own with every possible flavor combination imaginable. There are as many savory Babkas as there are sweet.
What People REALLY Thought of Babka…
Believe it or not, the former, less appealing Babkas were thought of like many Americans think of fruit cake. It was there, some people ate it, but many didn’t enjoy it (unless you’re my husband Scott… or me, for that matter). It was considered stale and dry.
What Brought the Babka Craze to the United States?
We can thank the TV show Seinfeld in “The Dinner Party” episode that aired over 27 years ago… YIKES! That episode favoring chocolate Babkas created quite the fuss. Jerry and Elaine went to a bakery to buy a chocolate Babka for a dinner party. Unfortunately, the bakery was out of chocolate. The baker tried to sell them a cinnamon Babka (apparently, a less desirable flavor). Check out that episode online to see why it started such a phenomenon in the United States.
Babkas are Here to Stay!
Nevertheless, with so many sweet and savory Babka versions, this bread is going nowhere soon. If anything, it will be reinvented a hundred, if not a thousand more times. With that, let’s check out my reinvention of the Babka wheel… my sweet potato swirled Babka with streusel topping.
Babka Recipe Breakdown
Babka Ingredients
This recipe has multiple steps and requires quite a few ingredients. You’ll need yeast, granulated sugar, milk, all-purpose flour, orange zest (which is optional), eggs, vanilla extract, butter, salt, sweet potatoes, brown sugar, cinnamon, and nutmeg.
Babka Step 1: Make the Bread Dough
Activate the Yeast
In a measuring cup, add ¼ cup of milk and heat in the microwave for ~20 seconds or over the stove until the milk reaches 100°F-110°F (38˚C-43˚C). Measure out 75 grams of sugar and from that take 1 tablespoon to stir into the milk. In a small bowl, add 2¼ teaspoon (1 pkg) yeast, the 1 tablespoon sugar, and whisk in the warm milk until the yeast is dissolved. Set the mixture aside for 10 minutes or until bubbly and frothy. If the yeast does not activate, discard it and start over with a fresh packet of yeast.
TIP: Since milk contains sugar (lactose), you really don’t need additional sugar for this step. However, adding a tablespoon of sugar helps to activate the yeast a little quicker.
Combine the Dry Ingredients
In the bowl of a stand mixer, add 400 grams (3¼ cups) of flour. To that, add the remaining sugar, 1 teaspoon of salt (if using salted butter OR 1¼ teaspoon if using unsalted butter), and 1 teaspoon of orange zest (if using). Whisk well to combine the ingredients. If you don’t have a stand mixer, just use a large bowl.
TIP: Orange zest in this recipe is optional. However, the orange flavor compliments the sweet potatoes and screams the autumn season.
Heat up the Wet Ingredients
Measure out and heat up the remaining ½ cup of milk until it reaches 100°F-110°F (38˚C-43˚C). In a small bowl, cut up the butter (to help it melt more evenly) and microwave it for 20 seconds or so until mostly melted. Stir the butter to melt any remaining solids. Add 5 seconds more, if needed, and stir until all solids are melted. You want butter that is just melted, not too hot or it may negatively affect the yeast.
Combine ALL Babka Dough Ingredients & Knead
Attach the dough hook and turn the mixer on low. Gradually pour in the yeast mixture, warm milk, melted butter, and ½ teaspoon of vanilla. Add 2 eggs, one at a time. Use a spatula to scrape down the bowl edges as needed. Knead for 8 minutes on low to medium speed until the dough is elastic and pulls away from the bowl. The dough should be tacky (meaning it doesn’t stick to your hands). If the dough is sticky, add 1 tablespoon of flour at a time kneading between each addition until the dough is no longer sticky.
TIPS: If you don’t have a stand mixer, simply stir everything with a spoon in a large bowl until well combined. Then, knead by hand on a floured work surface for 10 minutes. Crack eggs on a flat surface to prevent broken shells from getting into the whites. Also crack eggs in a separate small bowl to catch broken shells and the rare bad egg.
After 8 minutes of kneading (or 10 by hand), remove the bowl from the mixer and cover it with plastic wrap or a towel. Place the bowl in a warm area for 1-2 hours until the dough has almost doubled in size.
After 8 minutes kneading Cover & place in a warm area to rise 1-2 hours
Babka Step 2: Prepare the Sweet Potato Filling
Cook the Sweet Potatoes
While the dough is rising, prepare the sweet potato filling. In fact, you could use your leftover sweet potato casserole for the sweet potato filling in this recipe. If not, follow these steps. Peel, wash, and cut into chunks one pound (2 medium) of sweet potatoes. Place the potatoes in a large saucepan and cover them with cold water. Bring the potatoes to a boil over high heat. Decrease heat and simmer potatoes for 15 minutes. Check the potatoes for doneness by piercing one with a knife. If the potato is soft, potatoes are done. Drain the water from potatoes and place potatoes in a large mixing bowl.
TIP: If using your sweet potato casserole, you will only need 1- 1½ cups total for both loaves of bread in this recipe.
Spice the Sweet Potatoes
To the potatoes, add 2 tablespoon (1 oz) of butter, ¼ cup of packed brown sugar, ¼ teaspoon of cinnamon, and ⅛ teaspoon of nutmeg. Use an electric hand mixer and whip the potatoes until smooth. You can stir in a ¼ cup of chopped walnuts, if you would like. Set it aside.
TIP: Consider using whole nutmeg and grate it using a microplane. Freshly grated nutmeg holds flavor longer than pre-ground nutmeg purchased in the store. Instead of using an electric hand mixer, you can just use a potato masher.
All ingredients combined & being whipped Smooth sweet potato filling
Babka Step 3: Prepare the Streusel Topping
In a small bowl, combine ¼ cup of all-purpose flour, 2 tablespoons of packed brown sugar, and ⅛ tsp of salt. Stir all together. Use a pastry cutter (fork or hands) to cut in 2 tbsp of butter until you reach a grainy or chunky consistency. Set the bowl in the refrigerator until ready to use the topping.
Babka Step 4: Fill & Twist the Bread Dough
Prepare the Pans
This recipe makes 2 loaves. So, you can use either two 9×5-inch loaf pans or slightly smaller loaf pans. Line them with parchment paper, or greasing them with cooking spray, butter, or shortening.
Roll out the Babka Dough
Once the dough has doubled in size, deflate it with a spatula and turn it out onto a heavily floured work surface. Divide the dough in half, eyeballing it is fine. Use a floured rolling pin to roll out each dough half into an 16×12-inch rectangle.
TIP: When rolling dough, start in the center for each roll. By starting in the center, the dough will end up more evenly in thickness.
Risen dough doubled Cut in half Roll into 16×12-inch rectangle
Add the Babka Sweet Potato Filling & Roll Up Like a Cinnamon Roll
Spread the sweet potato mixture evenly over each dough rectangle from edge to edge. Start at one short side and tightly roll the dough into a log like cinnamon or jelly roll dough. Wrap the logs in plastic wrap, place them on a tray, and refrigerate them for 15-20 minutes to firm up.
TIP: Refrigeration helps the butter in the dough firm up. Thus, providing structure to the dough making it much easier to manipulate when you cut it and twist it.
Add thin layer of sweet potato filling Roll up like a cinnamon roll Wrap in plastic & place in fridge
NOTE: Careful not to add TOO much filling on the dough. You need NO MORE than 1½ cups of filling for BOTH loaves. Check out an earlier mistake I made when I was recipe testing this bread. I added WAY too much filling. The center was so moist, it couldn’t bake…. even though my thermometer reached 200°F (93˚C). Too much moisture means falling center.
Cut & Twist the Babka Dough
Remove the logs, one at a time, from the refrigerator and unwrap them. Place each log on a lightly floured work surface. Use a knife or bench scraper to cut the log down the center lengthwise to separate the log into 2 halves. Open the halves to reveal the inside layers facing up and place them side by side. Twist the 2 halves (like a simple braid) keeping the inside layers face up and visible. Carefully pick up the twisted dough loaf and compact it in the prepared loaf pan. Repeat with the other log. Cover the pans with a towel or loosely with plastic wrap sprayed with cooking spray to prevent the dough from sticking as it rises. Place the loaf pans in a warm area for 1-1 ½ hours for the dough to rise.
Cut each roll in half down center lengthwise Rotate each half to sit side-by-side Twist the halves with layers face up Carefully place in pan
Preheat the oven to 350˚F (177˚C) during the last 30 minutes of the rise.
Add the Babka Toppings
Once the dough has risen, add the toppings. Remove the towel or plastic wrap. Brush 1-2 tablespoon of melted butter over the top of each dough loaf. Sprinkle on the streusel topping somewhat patting it down so it sticks to the dough. If using parchment paper, stand up the parchment paper around the edges to help hold any topping above the pan in place. Place the loaf pans on a cookie sheet to catch any topping that might fall off as they bake. Bake in the oven for about an hour or so. Bread is done when the internal temperature reaches 200°F (93˚C).
TIP: Check the bread at 30 minutes. If the tops are browning quickly, add tented foil just over the tops to prevent too much browning.
Babka Step 5: Prepare the Simple Syrup
While the bread is baking, make the simple syrup. In a small saucepan, whisk together equal parts sugar and water. I find a third of a cup of each is enough. Heat on simmer and whisk until the sugar dissolves. Remove from the heat and set aside to cool.
TIP: Superfine granulated sugar dissolves very quickly.
Babka Step 6: Add the Finishing Touches & Cool
Pour on the Simple Syrup
While the bread is still warm, use a skewer or ice pick to poke holes all through the bread of each loaf. The holes create space for the simple syrup to ooze down throughout the bread. Slowly pour the syrup evenly over the top of each bread loaf and edges. Let the loaves sit for 10-20 minutes to cool.
TIP: I prefer to place my syrup in a measuring cup for easy pouring and dividing between the 2 loaves.
Remove the Babka Bread from Pans & Cool
Lift out the bread from each pan holding onto the parchment paper. Remove the parchment paper (if using) and place the loaves on a wire rack to cool completely. Allow them to cool completely before cutting into them. This could take an hour or so.
TIP: If you greased the pan instead of using parchment paper, run a knife along the inside edges of the pan to loosen the bread. Then, carefully tilt the loaf pan to allow the bread to “slide” out and place it right-side up on a wire rack.
Babka Loaves at a Closer Look
Notice the layered swirls of sweet potato filling. The crumbled topping is baked right into the dough. There are lots of air pockets from the yeast, risen, enriched dough.
Storing Babkas
Wrap them well and store them at room temperature for a few days. The moisture from the simple syrup will keep the Babkas from drying out. For longer storage, you can slice them, place them in a freezer bag, and store them up to a couple of months in the freezer.
Babka Final Thoughts
I love that this Babka recipe has an enriched sweet bread dough with swirled flavors reminiscent of fall and the holidays. The simple syrup adds indulgence and moisture you don’t typically expect in a yeast bread. The streusel topping is reminiscent of eating a large mall muffin. All of the yummy goodness in this bread is worth the time it takes to make it, particularly if that means using up some holiday sweet potato casserole. 😉
Baker’s Perpsective
This bread is not the easiest bread in the world to make. However, you do get two loaves from the effort, so that makes it worth it. If you use your own already made sweet potato filling, you’ll cut down on the time and steps to make this bread.
It’s hard to believe that such a sophisticated, indulgent bread started out as a simple Challah dough with jam. Babkas have come a long way since their original dry and stale days. I really enjoyed making this bread, particularly twisting an open-face center. The open center was quite unique and produced a very pretty, decorative, and artistic loaf. Babkas are such beautiful breads worthy of any guest or celebration.
Taster’s Perspective
As usual, Scott really liked this bread. Poor guy, it’s amazing he hasn’t gained a hundred pounds eating all of these bakes. He has figured out how to sub these calories for others. Nevertheless, his take on this bread is that there’s a “perfect ratio between the sweet potato filling and bread”. I think the key here is keeping those ratios consistently thin. He loved the bit of crunch and sweetness from the streusel. The moisture from the simple syrup made all of the difference from eating a dry, stale bread. It’s a keeper for us. In fact, he has 5 Babka loaves from my test bakes in the freezer waiting to be eaten. 😊 And… he’s honestly happy about that!
If you would like more visuals on making this bread, see my YouTube video, “Eastern European Babka w/Swirls of Spiced Sweet Potato: Topped w/ Streusel & Soaked in Simple Syrup“.
Check out the recipe!
Eastern European Babka: Spiced Sweet Potato Swirls with Streusel Topping & Soaked in Simple Syrup
Ingredients
Bread Dough
- 2 ¼ tsp (1 pkg) active dry yeast
- 75 g (⅓ cup + 2 tsp) granulated sugar superfine dissolves easily & quickly
- ¾ cup milk divided (¼ cup & ½ cup)
- 400 g (3¼ cups) all-purpose flour
- 1 tsp orange zest optional
- 2 large eggs room temperature
- ½ tsp vanilla extract
- 1 stick (½ cup /4 oz) butter, melted (additional for topping)
- 1 tsp salt increase salt to 1¼ tsp if using unsalted butter
Sweet Potato Filling
- 1 lb sweet potatoes
- 2 tbsp (1 oz) butter softened
- ¼ cup packed brown sugar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup walnuts chopped (optional)
Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp packed brown sugar
- ⅛ tsp salt
- 2 tbsp (1 oz) butter chilled & cut into small pieces
- 1-2 tbsp (.5-1 oz) butter melted to brush on the dough before adding the topping
Simple Syrup
- ⅓ cup granulated sugar
- ⅓ cup water
Instructions
Bread Dough
- In a measuring cup, add ¼ cup milk and heat in the microwave for ~20 seconds or over the stove until the milk reaches 100°F-110°F (38˚C-43˚C). Measure out 75 grams of sugar and from that take 1 tbsp to stir into the milk. In a small bowl, add the yeast, the 1 tbsp sugar, and whisk in the warm milk until the yeast is dissolved. Set aside for 10 minutes or until bubbly and frothy.TIP: If the yeast doesn't activate, it will not work. Discard the mixture and start again with a new package of yeast.
- In the bowl of a stand mixer, add flour, remaining sugar, salt, and zest (if using). Use a fork or whisk to combine the ingredients.
- Measure out and heat up remaining ½ cup milk until it reaches 100°F-110°F (38˚C-43˚C). In small bowl, cut up the butter (to help it melt more evenly) and microwave it for 20 seconds or so until mostly melted. Stir to melt any remaining solids. Add 5 seconds more, if needed, and stir until all solids are melted. You want butter that is just melted, not too hot or it may negatively affect the yeast.
- Attach the dough hook and turn the mixer on low. Gradually pour in the yeast mixture, milk, melted butter, and vanilla. Add eggs one at a time. Use a spatula to scrape down the bowl edges as needed. Knead for 8 minutes on low to medium speed until the dough is elastic and pulls away from the bowl. The dough should be tacky (meaning it doesn’t stick to your hands). If the dough is sticky, add 1 tablespoon of flour at a time kneading between each addition until the dough is no longer sticky.TIP: Crack eggs on a flat surface to prevent broken shells from getting into the white. Also, crack each egg in a separate small bowl first to catch any unwanted broken shells and the rare bad egg.
- Remove the bowl from the mixer and cover with plastic wrap or a towel. Place the bowl in a warm area for 1-2 hours until the dough has almost doubled in size.
Prepare the Sweet Potato Filling (or Use Leftover Sweet Potato Casserole)
- Peel, wash, and chop in large chunks the sweet potatoes. Place the potatoes in a large saucepan and cover with cold water. Bring the potatoes to a boil over high heat. Decrease heat and simmer for 15 minutes. Drain water from potatoes and place potatoes in a large mixing bowl.TIP: Check potatoes by piercing a larger one with a knife, if soft, potatoes are done.
- To the potatoes, add butter, brown sugar, cinnamon, and nutmeg. Use an electric hand mixer and whip up the potatoes until smooth. You can use a potato masher or spoon. Stir in walnuts, if using. Set aside.
Prepare the Streusel Topping
- In a small bowl, combine the all-purpose flour, brown sugar, and salt. Mix up the ingredients. Using a pastry cutter (fork or hands) cut in the butter until you reach a grainy/chunky consistency. Set in the refrigerator until ready to use it.
Fill & Twist the Bread Dough
- Prepare two 9×5-inch loaf pans by lining them with parchment paper, or greasing them with cooking spray, butter, or shortening.
- Once the dough has doubled in size, deflate it with a spatula and turn it out onto a heavily floured work surface. Divide the dough in half, eyeballing it is fine. Use a floured rolling pin to roll out each dough half into an 16×12-inch rectangle.
- Spread the sweet potato mixture evenly over each dough rectangle from edge to edge. Start at one short side and tightly roll the dough into a log like cinnamon or jelly roll dough. Wrap the logs in plastic wrap, place them on a tray, and refrigerate them for 15-20 minutes to firm up.TIP: Use no more than 1-1½ cups total of filling or the center of the dough will be too moist to bake through.
- Remove the logs, one at a time, from the refrigerator and unwrap. Place the log on a lightly floured work surface. Use a knife or bench scraper to cut the log down the center lengthwise to separate the log into 2 halves. Open the halves to reveal the inside layers facing up and place them side by side. Twist the 2 halves (like a simple braid) keeping the inside layers face up and visible. Push the ends towards each other to help compact the dough. Carefully pick up the twisted dough loaf and compact it in the prepared loaf pan. Repeat with the other log. Cover each loaf pan with a towel or loosely with plastic wrap sprayed with cooking spray (to prevent the dough from sticking as it rises). Place the loaf pans in a warm area for 1-1½ hours for the dough to rise.
- During the last 30 minutes of the rise, preheat the oven to 350˚F (177˚C).
- Once risen, remove the towel/plastic wrap. Brush 1-2 tbsp melted butter over the top of each dough loaf. Sprinkle on the streusel topping somewhat patting it down so it sticks to the dough. Place the loaf pans on a cookie sheet to catch any topping that might fall. Bake in the oven for 50 minutse-1:05 hours. If the tops begin browning too quickly, cover the loaves loosely with tented foil. Bake until the internal temperature reaches 200°F (93˚C).TIP: If using parchment paper, stand up the parchment paper around the edges to help hold any topping above the pan in place.
Prepare the Simple Syrup
- While the bread is baking, make the simple syrup. In a small saucepan, whisk together the sugar and water. Heat on simmer and whisk until the sugar dissolves. Remove from heat and allow to cool.TIP: Superfine sugar dissolves more quickly and easily
Add the Finishing Touches & Cool
- Once the bread is baked, remove the pans from the oven. Use a skewer or ice pick to poke holes all through the bread of each loaf to create space for the simple syrup to ooze down throughout the bread. Slowly pour the syrup evenly over the top of each bread loaf and edges. TIP: You may want to pour your syrup in a measuring cup to make it easy pouring and to easily divide the liquid between the 2 loaves.
- Let the loaves sit for 10 minutes to cool. Lift out the bread from each pan holding onto the parchment paper. Remove the parchment paper (if using) and place the loaves on a wire rack to cool completely. TIP: If you greased the pan instead of using parchment paper, run a knife along the inside edges of the pan to loosen the bread. Then, carefully tilt the loaf pan to allow the bread to “slide” out and place it right side up on a wire rack to cool.
Video
Notes
Check out some of my other sweet treat recipes.
Latin American Tres Leches Cake
New Zealand Kiwi Quick Bread (Gluten-Free Version, too)
Australian & New Zealand Pavlova
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