METHOD

1. Cut the 116g butter into 1/2-1" sized pieces, refrigerate.

2. Scale together the vinegar and water. Scale together the flours, sugar, salt and yeast

3. Scale the soy milk into the water/vinegar mixture and pour into the mixer bowl. Add the dry ingredients and the 52g of butter.

4. Mix on speed 1 for one minute. Mix on speed 2 for 3 minutes. Scrape the bowl and dough hook.

5. Add the 116g cold butter, mix on speed 2 for 3 minutes. Scrape the bowl, mix another 3 minutes. 

6. Scrape again, and do a final 3 mins of mixing. Dough temperature should be between 73°F-76°F.

7. Spray a half-sheet, do a few slap-and-folds on the tray. Wrap with plastic wrap and refrigerate overnight.

SHAPING

• Divide the dough into two pieces at 500g each.

• Sheet the dough to 4mm into a 11"x13.5" rectangle.

• Place on a half sheet tray, refrigerate for 15 minutes. Repeat with other piece of dough.

• Place the dough in front of you so that the shorter side (11") is perpendicular to you.

• Spread half of the babka filling (175g) evenly on the dough, leaving about 1/4" bare on the end closest to you.

• Starting at the top, roll the dough into a log. Freeze 5 minutes. Repeat with the other piece of dough.

• Slice the log in half lengthwise. Place one piece over the other, and do 3 twists on each end.

• Place the babka in a sprayed 7.8" x 2.8" x 2.4" paper loaf pan.

PROOF

• Proof the babka at 78°F for 1hr 15 minutes, until dough lightly springs back when touched.

BAKE

• Bake the babka at 300°F low fan for 70 minutes. Internal temperature should read 210°F-212°F.

• While that bakes make the sugar syrup. Bring the granulated sugar and water to a boil. Set aside.

• Once the babka comes out of the oven, immediately brush with the sugar syrup. Let the babka cool fully before slicing.

NOTES

• Bake times and temperatures are suggestions.

• Make sure to temp the babka before pulling out of the oven, if the babka is less than 210°F, it could collapse.

• We used  7.8" x 2.8" x 2.4" If You Care paper loaf pans.