Recipe

Almond Chai Babka

Servings: 8-10
Prep Time: 45 minutes (plus 2–3 hours rising time)
Cook Time: 40–45 minutes

Ingredients:

For the Dough:
● 1 medium sweetpotato
● 3 1/4 cups all-purpose flour
● 1/4 cup granulated sugar
● 1 packet (2 1/4 tsp) instant yeast
● 1/2 tsp cinnamon
● 1/2 tsp salt
● 1/4 cup unsalted butter, softened
● 2 large eggs
● 1/4 cup warm milk

For the Filling:
● 6 tablespoons unsalted butter
● 1/2 cup finely ground almonds (or almond flour)
● 1/2 cup brown sugar
● 1 1/2 teaspoons ground cinnamon
● 1 1/2 teaspoons ground cardamom
● 1 1/2 teaspoons ground ginger
● 1/2 teaspoon ground cloves
● 1/4 teaspoon ground nutmeg
● 1/2 teaspoon almond extract

For Baking:
● 1 egg, beaten

Instructions

1. Prepare the Sweet Potato:
Preheat the oven to 400°F. Pierce the sweetpotato several times with a fork
and place it on a baking sheet lined with foil or parchment. Bake for 45–60
minutes, or until the sweetpotato is soft and caramelized. Let cool slightly, then
scoop out the flesh and mash until smooth. Measure 1 cup mashed
sweetpotato.

2. Make the Dough:
In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar,
yeast, cinnamon, and salt. Add the mashed sweet potato, softened butter,
eggs, and warm milk. Mix until a shaggy dough forms. Knead the dough by
hand for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until
smooth and slightly sticky. Place the dough in a greased bowl, cover, and let
rise in a warm place for 1–2 hours, or until doubled in size.

3. Make the Almond Chai Filling:
In a small saucepan over low heat, melt the butter. Stir in the brown sugar until
it dissolves and forms a smooth mixture. Remove the pan from the heat and
stir in the cinnamon, cardamom, ginger, nutmeg, and cloves. Mix until the
spices are evenly distributed. Let the filling cool slightly to thicken, making it
easier to spread evenly on the dough.

4. Assemble the Babka:
Roll the risen dough into a rectangle (about 10×16 inches). Spread the almond
chai filling evenly over the dough, leaving a 1-inch border. Roll the dough
tightly from the long edge to form a log. Pinch the seams to seal.

5. Shape the Babka:
Slice the log in half lengthwise, exposing the layers of filling. Twist the two
halves together, keeping the cut sides up. Place the twist in a greased loaf
pan, tucking the ends under. Cover loosely and let it rise until it looks puffed
and fills the pan, with the dough springing back slightly when gently pressed,
but not fully deflating.

6. Bake:
Preheat the oven to 350°F. Brush the loaf with beaten egg and sprinkle with
demerara sugar or sliced almonds if desired. Bake for 40–45 minutes, until
golden brown and a skewer inserted in the center comes out clean, or until the
internal temperature reaches 190oF.

7. Cool and Serve:
Let the babka cool in the pan for 10 minutes before transferring it to a wire
rack. Slice and serve warm or at room temperature.