The Best Cookie Butter Babka Ever

Good news, Bad news.

Lets start with the good.

THIS BABKA IS INSANE.

You all know I have been having this massive obsession with cookie butter recently. From this fudge, to this bark, I now present you with this babka.

I know sometimes babka seems scary and tedious to make, but I’m telling you for this, it is worth it. Its also REALLY not that bad, especially if you are using a a mixer- I don’t because I hate the damn thing, but well get to that another time.

Anyways so the bad news is that while making this delicious little bit of heaven, I have finally, friends, come down to my last one and only jar of cookie butter from that huge haul a few months ago. I really know that I can just go back to the store and buy more, but the excitement of finding it in Walmart for less than $3 will not be the same. Im learning to process this and am moving on.

Back to the babka though.

Ingredients
For the dough:

• 8 oz Rice milk warmed
• 2 packets of Active Dry Yeast (¼ oz each)
• ½ cup granulated sugar
• 3 large eggs
• 2 tablespoons orange juice
• 5-5.5 cups flour plus more for dusting
• ½ teaspoon salt
• ½ cup Earth balance or margarine at room temperature

For the filling:

• 2 ½ cups creamy or crunchy cookie butter
• ½ cup confectioners sugar
• 2 ½ tablespoons of Earth balance or margarine, softened
• 1 teaspoon vanilla extract
• 4-6 crushed Lotus cookies (optional)

For the simple syrup:

• ⅓ cup granulated sugar
• ¼ cup water

For the glaze (optional):

• ½ cup confectioners sugar
• 2 teaspoons water

Instructions

1. In a large microwaveable bowl, heat the rice milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.
2. Add in the sugar, eggs, and orange juice, and gently whisk to combine. Start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour. Add in the salt in the last cup of flour and mix or knead until incorporated.
3. Add in the Earth balance or margarine and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesnt stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.
4. ................................

for full recipes please see : frostingandfettuccine.com

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