Babka

• (1/4 ounce) envelope dry yeast↗1 ounce
• cup warm water1⁄4 cup
• cup sugar or 1/3 cup honey↗1⁄3 cup
• cups flour, plus a little more↗2 3⁄4 cups
• flour, if needed↗
• cup oil, plus a little more1⁄4 cup
• oil, for brushing
• cup soymilk (or other non-dairy milk, such as rice, oat, grain, almond)↗1⁄2 cup
• egg↗1
• teaspoon salt↗1⁄3 teaspoon
• TOPPING (optional)
• tablespoon oil1 tablespoon
• cup flour↗1⁄4 cup
• tablespoons sugar↗3 tablespoons
• FILLINGS
• CHOCOLATE↗
• cup melted very good quality real chocolate chips, with2⁄3
• teaspoon oil1
• CINNAMON-RAISIN
• Process until coarsely ground
• cup golden raisin↗1⁄2
• cup walnuts↗1⁄3
• cup brown sugar↗1⁄4
• teaspoon cinnamon↗1 -2
• JAM↗
• 1 cup strawberry preserves or 1 cup raspberry preserves, thinned with↗1
• teaspoons orange juice↗2 -3

Step-by-step instructions

1. 1

   Mix the yeast, water, and sugar in a cup and let the mixture stand a minute or two, or until it comes to a bubble. Put all the other ingredients in a mixing bowl. Add the yeast mixture and combine. Transfer to your dough maker and knead 10 minutes, or knead by hand.

2. 2

   Let the dough rise, covered, in a warm draft-free place for one hour.

3. 3

   Preheat the oven to 350°F On a very lightly floured board or counter, roll out the dough into a thin, 20- by 8-inch rectangle. Brush the whole surface very lightly with oil. Sprinkle or spread the filling on the whole surface. Roll very tightly. Transfer to a greased loaf pan. Mix the topping ingredients, and sprinkle over the babka. (If not using the topping, simply brush with a mixture of egg and water.) Bake 35 to 40 minutes, until golden.