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Almond Chai Babka

Recipe

Prep Time 45 minutes
Cook Time 45 minutes
Servings 10
Calories 388 kcal

Ingredients
  

For the Dough:

  • 1 medium sweetpotato
  • 3 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet 2 1/4 tsp instant yeast
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ cup unsalted butter softened
  • 2 large eggs
  • ¼ cup warm milk

For the Filling:

  • 6 tablespoons unsalted butter
  • ½ cup finely ground almonds or almond flour
  • ½ cup brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon almond extract

For Baking:

  • 1 egg beaten

Instructions
 

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.

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.

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.

Assemble the Babka:

  • Roll the risen dough into a rectangle (about 10x16 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.

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.

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.

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.

Notes

Nutrition Facts
Almond Chai Babka
Amount per Serving
Calories
388
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
80
mg
27
%
Sodium
 
156
mg
7
%
Potassium
 
177
mg
5
%
Carbohydrates
 
54
g
18
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
8
g
16
%
Vitamin A
 
3642
IU
73
%
Vitamin C
 
1
mg
1
%
Calcium
 
60
mg
6
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
51
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 388kcalCarbohydrates: 54gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 156mgPotassium: 177mgFiber: 3gSugar: 17gVitamin A: 3642IUVitamin C: 1mgCalcium: 60mgIron: 3mgNet Carbohydrates: 51g