Ingredients for Birthday Cake Babka
- Whole Milk
- Active Dry Yeast
- 1 tablespoon granulated sugar
- 4 1/2 cups (570g) all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- Vanilla
- 1 cup (2 sticks) softened unsalted butter
- Candy Sprinkles
- 1 teaspoon vanilla extract
- Unsalted Butter
- White Chocolate Chips
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How to Make Birthday Cake Babka
- In a small bowl, combine 1 cup (240ml) warm milk, 2 1/4 teaspoons (1 packet) active dry yeast, and 1 tablespoon granulated sugar. Whisk until dissolved.
- Let stand for 5-10 minutes until foamy.
- In a stand mixer bowl fitted with a dough hook, combine the yeast mixture, 4 1/2 cups (570g) all-purpose flour, 1 teaspoon salt, 2 large eggs, and 1 teaspoon vanilla extract.
- Mix on low speed until just combined.
- Gradually add 1 cup (2 sticks) softened unsalted butter, one tablespoon at a time, mixing until fully incorporated after each addition.
- Scrape down the bowl, then knead on medium speed for 5 minutes, adding 1/2 cup sprinkles during the last 2 minutes of kneading.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1-2 hours).
- Grease two 9x5 inch loaf pans.
- In a medium bowl, prepare the filling: Beat together 8 ounces (225g) softened cream cheese, 1/2 cup (115g) softened unsalted butter, 1/2 cup (100g) powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup sprinkles until smooth and creamy.
- Punch down the risen dough and divide it in half.
- On a lightly floured surface, roll out one half of the dough into a 12x18 inch rectangle.
- Spread half of the filling evenly over the dough, leaving a 1/2 inch border.
- Tightly roll up the dough lengthwise, starting from the long side.
- Using a sharp knife, cut the roll in half lengthwise.
- Braid the two halves together, with the filling facing up.
- Gently shape the braid into the loaf pan, tucking the ends in.
- Repeat steps 11-16 with the remaining dough and filling.
- Preheat oven to 350°F (175°C).
- Cover the loaves with plastic wrap and let rise for 20 minutes.
- Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
339g
Fat
357g
Carbs
92g
