Directions
- Pour 1 cup of warm milk into a bowl, add 1/2 cup of sugar, and active dry yeast. Give it a stir and set it aside for a few minutes until bubbles form on the surface.
- Then add the butter, salt, 3 eggs, and 1 tablespoon of vanilla extract. Give it a mix and stir in 5 cups of flour. Mix to combine, turn dough out onto a floured surface, and knead for five minutes (use up to 1/4 cup of flour for dusting to prevent sticking).
- Place dough in a greased bowl, cover with a towel, and set aside to rise for 1 hour.
- Meanwhile, make the filling: mix together 3/4 cup of milk, carob powder, maple syrup, 1 tablespoon of vanilla extract, and cinnamon. Give everything a mix until a smooth paste forms. Set it aside, it will thicken a little bit more.
- Punch down dough, then roll it on a floured surface into a 12×16 inch rectangle. Spread the carob mixture on top of it, then roll the dough up, starting with a long edge.
- Transfer dough to a greased 9x5" loaf pan. Mix together 1 tablespoon of milk and egg white, and brush the dough with it. Cover with plastic wrap and set aside for 1 hour to rise.
- Bake babka at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If babka starts to burn on the top, loosely cover it with parchment paper.
- Take out of the oven and set aside to cool completely before serving. Enjoy!
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