Sweet dough is an enriched dough which means it has ingredients like eggs, butter and sugar. Babka originated in the early 1800’s, when housewives would spread extra challah dough with jam or cinnamon sugar, roll it up, and bake it alongside challah bread. Challah is a plain, braided loaf. Chocolate was only added in the mid-twentieth century. Below are step-by-step instructions with photo’s on how to make the babka.
These muffins can be eaten on its own or with a dollop of vanilla flavoured yoghurt.
275 g butter, at room temperature 400 ml white or brown sugar 2 extra large eggs 80 ml white or brown sugar 60 ml lemon rind, finely chopped (optional) 5 ml vanilla extract 500 ml cake flour 5 ml baking powder 2.5 ml salt 60 ml poppy seeds 250 ml sour cream
Pre-heat the oven to 180 º C and grease a muffin pan with non-stick cooking spray.
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after adding it.
Add the lemon rind and vanilla extract en mix well.
Combine the cake flour, baking powder and salt in a 2nd mixing bowl.
Add the dry ingredients to mixture and mix until combined.
Stir in the sour cream and mix well.
Divide the batter between the holes of the muffin pan.
Bake the muffins for 15 to 20 minutes or until golden.