T o m a t o e s

T O M A H T O S
Dessert

Lotus Babka

 

I had no idea why everybody was stuffing their suitcases with this lotus stuff from Israel. How good could it really be? Is it truly the pareve equivalent of the decadent Nutella? Then people got smart over here. They starting importing it. I finally got my taste- or shall we say 1/4 c full? Nah more like 1/2 c….who’s even counting?! It’s so incredible. I could only wish I had gotten to know it sooner. I was baking challah that day so I sneaked some extra dough and made a babka. We basically devoured it on the spot. It was sinful! I knew I had to re-create it. So Ta-da! Here you go. Hopefully, there will be many many more lotus recipes to come. Yaaaaaaas…

Yields approx 2 Babkas

Product sponsor: Seasons Lakewood

Ingredients:
6-7 c all purpose flour
2 packages dry yeast (rapid rise)
1 egg
1/2 c oil
1 Tbsp salt
1/2 c sugar
2 c warm water
Filling:
2 jars Biscoff brand lotus crunchy spread (Seasons kosher)

1/2 c caramel chips
Topping:
1/2 stick margarine at room temperature
1 package Biscoff brand Lotus cookies, crushed
Directions:
1. Dissolve the yeast in water
2. Add sugar, salt, and half of the flour.
3. Add the egg, oil, and the rest of the flour.
4. Kneed and let rise 1-2 hours.
5. Place the dough on a floured surface and roll into 2 large circles. (about 12″)
6. Spread the crunchy lotus spread all over the dough, leaving about 1/2″ space to the edges.
7. Sprinkle the caramel chips over the filling.
8. Roll, jelly roll style, tucking the ends in as you go.
9. Transfer the roll to a parchment lined baking sheet and place in the fridge for 10-20 minutes so it’s easier to cut.
10. Slice the roll in half lengthwise, leaving the top intact.
11. Twist and transfer to a parchment lined loaf pan.
12. Let it rise for an hour.
13. In the meanwhile, mix together the softened margarine and crushed cookies, forming coarse crumbs.
14. Preheat oven to 350F and brush the babka with egg wash and sprinkle the crumbs over the top.
15. Bake until golden

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