This babka-challah hybrid is made with my favorite challah dough recipe from culinary school. Challah is traditionally dairy-free, following the rules of kashrut. However, babka (though sometimes made with leftover challah dough) has dairy in the fillings sometimes. I filled this babkallah with Rooted Fare's Black Sesame Crunchy Butter. But it's more accessible (and allergy-friendly) to use black sesame tahini if you want, as Rooted Fare contains peanuts. Additionally, if you need to keep things dairy-free, the butter in the filling can easily be swapped for any dairy-free/vegan butter alternative.

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Challah Dough

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• 32 g all-purpose flour

• 32 g water

• 2 g honey

• 5 g dry yeast

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• 240 g all-purpose flour

• 35 g water

• 1 whole egg (50 g)

• 1 egg yolks (20 g)

• 25 g neutral oil

• 28 g granulated sugar

• 15 g honey

• 6 g kosher salt

• Preferment above

 

Filling
 

• 85 g Rooted Fare's Black Sesame Crunchy Butter or black sesame tahini

• 45 g light brown sugar

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Streusel

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• 25 g granulated sugar

• 15 g all-purpose flour

• 35 g Rooted Fare's Black Sesame Crunchy Butter or black sesame tahini

• Simple syrup for brushing the top

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Instructions

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1. Challah dough: Make a preferment by mixing the first flour, water, honey, and dry yeast. Cover and let rise in a warm place about 30 minutes, or until bubbly and well-risen.

2. Combine the preferment with the rest of the challah dough ingredients except the salt. Mix together until shaggy.

3. Add salt. Knead dough by hand or with a stand mixer until the dough becomes smooth and can create a windowpane. Place in a lightly-greased bowl and cover.

4. Bulk-proof for about 1 hour, or until doubled in size. Punch down to de-gas.

5. Prepare the filling: Combine all the filling ingredients together. Set aside.

6. Shape the challah dough into a rectangle that's about 8-9 inches wide and 1/4-inch thick.

7. Spread the filling over the dough rectangle. Roll up the dough and pinch the seam closed. Slice in half lengthwise, and braid the dough over itself (like a twist).

8. Place the bread in a greased 9x4-inch loaf pan. Tuck short ends beneath the loaf if needed. Cover and let rise until doubled in size, about 45 minutes to 1 hour. Dough should bounce back halfway when pressed gently.

9. Make the streusel while the dough proofs: Mix together streusel ingredients. Sprinkle over loaf before baking.

10. Preheat oven to 350°F. Bake proofed babkallah about 40-45 minutes, or until it's golden-brown and the internal temperature of the bread is 195-200°F.

11. Turn the bread out onto a wire rack to cool. Brush with simple syrup if desired.

12. Slice and serve. Store leftovers in an airtight container.

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For a more traditional cinnamon filling option:

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• 75 g unsalted butter, softened

• 75 g light brown sugar

• 1 Tablespoon ground cinnamon