The Best Cookie Butter Babka Ever
This cookie butter babka is WELL worth the wait and calories!!
INGREDIENTS
For the dough:
8 oz Rice milk warmed
2 packets of Active Dry Yeast (¼ oz each) or 4 1/2 teaspoons yeast
½ cup granulated sugar
3 large eggs
2 tablespoons orange juice
5–5 1/2 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
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.
next instruction : www.frostingandfettuccine.com
INGREDIENTS
For the dough:
8 oz Rice milk warmed
2 packets of Active Dry Yeast (¼ oz each) or 4 1/2 teaspoons yeast
½ cup granulated sugar
3 large eggs
2 tablespoons orange juice
5–5 1/2 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
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.
next instruction : www.frostingandfettuccine.com