{"id":6097,"date":"2013-09-12T23:40:12","date_gmt":"2013-09-12T23:40:12","guid":{"rendered":""},"modified":"2019-06-29T13:30:24","modified_gmt":"2019-06-29T13:30:24","slug":"celebrate-good-times-come-on-babka-for-yom-kippur-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2013\/09\/12\/celebrate-good-times-come-on-babka-for-yom-kippur-html-d2\/","title":{"rendered":"Celebrate Good(?) Times Come On: Babka for Yom Kippur"},"content":{"rendered":"

\"Picture\"<\/a>My piece! <\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0Yom Kippur, or the Day of Atonement, is the most sacred and important of all the Jewish holidays. You fast from sundown to sundown (so, a day) and pray, repent, atone, and hope that your past sins are forgiven. And then, if you are like 99% of Jews, you and your relatives break the fast with a smoked fish and lox platter from the local Jewish deli. So, to recap what we’ve learned the past few weeks, Rosh Hashanah:apples::Yom Kippur:bagels.
\nThe bagel part is fine, but the huge platter of fish, not so much. I’ll usually make a hummus or two to add to the mix, and some kind of dessert. This year, I decided to up my game in the dessert area and finally make a recipe I’ve literally had saved for 3 years – VeganDad’s chocolate cinnamon babka<\/a>. I mean, you don’t get any more Jewish than babka. Why haven’t I made this until now, I wondered? Everyone loves a babka! And chocolate and cinnamon combines the best types. Remember when Jerry & Elaine lost the famous chocolate babka<\/a><\/em>?<\/div>\n
<\/div>\n
Poor customers of that bakery, having to choose between chocolate and cinnamon. As Joey Tribbiani, my usual source of inspiration, would say, “Put those hands together!”* Let’s do it!<\/div>\n
<\/div>\n
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\n
\"Picture\" <\/a><\/p>\n
Yeahh this yeast is jumping now!<\/div>\n<\/div>\n<\/div>\n
\u00a0 \u00a0 Then I creamed sugar and Earth Balance (which I didn’t really measure; I just spooned it 6 times and figured it was close to 6 tablespoons), added yogurt, vanilla, the yeast, and then the flour. So, the recipe calls for 15 oz. of flour, which is basically 2 cups, right? I had to use nearly 5 cups and it was still sticky. With only 15 oz., it was pretty liquidy. Maybe I did something wrong, we’ll see. This is all very dramatic.
\nThen I kneaded kneaded kneeeeaded, ‘cleaned’ the mixing bowl, oiled it, and dropped the ball o’ dough in there. It says to let it sit, covered, for 2 hours, but I was out for 4. I returned to find it puffing nicely in the bowl.<\/div>\n
\n
\u00a0 \u00a0 I strayed from the recipe somewhat, as I am wont to do, so I’ll splain what I did. I started by warming up some almond milk and adding the yeast. (The recipe calls for 2T of instant yeast, but I had only the packets that are like 2 1\/4 t or something. Whatever…we’ll see what happens.) But it didn’t get foamy! I was freaking out. Was it because I used almond milk instead of soy, as the directions said? Was it because my milk was unsweetened? Ahhh! Being somewhat yeast-fearing, I threw it out and started again. This time, I used warm water instead. I have only ever testfoamed yeast + water + sugar, so I stuck with what I know, and it properly Hulked out.<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
Punch punch punch!<\/div>\n<\/div>\n<\/div>\n
\u00a0 \u00a0Next, I made the filling. You melt chocolate, margarine, and cinnamon together, then spread it on a parchment paper-lined baking sheet and stick it in the fridge till firm. Once it is firm, roll out your dough into a big rectangle, like 2 feet long, a foot and a 1\/2 wide, something like that, then place the chocolate layer right on top, in as many pieces as it takes.<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
Chocolate layer on top of the rolled-out dough<\/div>\n<\/div>\n<\/div>\n
\n
\"Picture\" <\/a><\/p>\n
Rolling with the homies<\/div>\n<\/div>\n<\/div>\n
So, because I did it wrong, my roll was short & stout like a teapot. But I kind of preferred it this way. Can you imagine how long it would have been the right way? And this way is more fun to pull apart.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
So, once you twist it, you let it sit and rise again for like 1.5 hours. I knowww. It’s probably worth it though. Important yeasting action happening. You probably want real directions, huh? (I’ll use what I did.)<\/div>\n
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INGREDIENTS<\/span><\/u>:
\nDough:<\/p>\n
    \n
  • 3\/4C warm water<\/li>\n
  • 1t sugar<\/li>\n
  • instant yeast packet<\/li>\n
  • 1\/3C margarine<\/li>\n
  • 6T sugar<\/li>\n
  • 1t vanilla extract<\/li>\n
  • 4 oz. of vanilla coconut yogurt<\/li>\n
  • 4-5C all-purpose flour<\/li>\n
  • 1t salt<\/li>\n<\/ul>\n

    Filling:<\/p>\n

      \n
    • 10 oz. chocolate<\/li>\n
    • 1\/4C margarine<\/li>\n
    • 1t cinnamon<\/li>\n<\/ul>\n<\/div>\n<\/td>\n
\n
DIRECTIONS<\/u><\/strong>:<\/span><\/p>\n
    \n
  1. Combine the warm water, yeast, and sugar in a measuring cup, and make sure it floofs up.<\/span><\/li>\n
  2. In a separate bowl, cream together the margarine and sugar. Add the vanilla and yogurt and mix until creamy. Add the yeast-water.<\/span><\/li>\n
  3. Add the salt and the flour slowly, mixing and kneading as you go. If it’s still too liquidy, add more flour until you get a slightly tacky ball.<\/span><\/li>\n
  4. Let the ball sit in an oiled bowl, covered, for at least two hours.\u00a0<\/span><\/li>\n<\/ol>\n

    Filling<\/span>:\u00a0<\/span><\/p>\n

      \n
    1. Melt everything over very low heat.<\/span><\/li>\n
    2. Line a baking sheet with parchment paper.<\/span><\/li>\n
    3. Spread the melted chocolate on the sheet in a very thin layer.<\/span><\/li>\n
    4. Place in fridge until firm.\u00a0<\/span><\/li>\n<\/ol>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
      ASSEMBLY:
      \nRoll out your dough into a rectangle, about 2′ x 1.5′. Place the chocolate layer right on top of the dough, finagling to cover the whole square. Then, tightly roll the dough lengthwise. Then, cut it in half lengthwise – so the chocolate insides are exposed. And then twist the two halves together. Let this twist sit for 1.5 hours on a parchment-covered baking sheet. Then, bake for 25 minutes at 350\u00b0.<\/span>
      \n\u00a0 \u00a0<\/span> \u00a0 Yes, I am recommending that you cut it lengthwise, and not stumpily like I did. My outside browned really nicely, but it was still nearly raw inside. So, that’s the whole point of the long skinny cut – easier baking. I mean, when my version puffed up into a freaking cube, I knew the inside couldn’t be cooked.<\/div>\n
      \n
      \"Picture\" <\/a><\/p>\n
      That’s a huge bitch<\/div>\n<\/div>\n<\/div>\n
      It’s pretty great looking though. And yeah, it is DELICIOUS. I definitely recommend making it. But you’ll have an easier time if you cut it long-ways, and not how I did. I mean, this thing is never going to be done cooking. It is bigger than me. But it’s yummy!<\/p>\n

      *Remember, guess the source\/comment on the things that are starred and you will be entered into my big MoFo giveaway! Details tomorrow!
      \nFrom this post: What was Joey referring to when he said ‘Put those hands together’? And what is the source of the lyrics above the stumpy twist picture?\u00a0<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      My piece! \u00a0 \u00a0 \u00a0Yom Kippur, or the Day of Atonement, is the most sacred and important of all the Jewish holidays. You fast from sundown […]<\/p>\n","protected":false},"author":2,"featured_media":6098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172],"tags":[],"class_list":["post-6097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nCelebrate Good(?) 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