Pabka (Pizza Babka)

I made this babka using 2 easy methods. Feel free to choose the one that sounds best to you.

The first method was using the instant challa flour from peregnatural I followed the instructions on the packet. So easy. Add water, let it rise, and you have delicious challa dough. This recipe yielded huge and fluffy babka. But not as many layers as the other.

The other dough I used was frozen pizza dough from b'gan. I left it in my fridge overnight and let it come to room temp on my counter for 2-3 hours. This method doesn't rise too much. But it allows for a tighter roll up and more layers. Think if it as a pizza kokosh 😆.

Stuffing: For the veggie stuffed pabka I used *frozen chopped peppers *A can of mushrooms *3 cubes of frozen sauteed onions. I sauteed it up with a TB of butter.

For the rest: I used marinara sauce Shredded cheese Smeared the dough with butter before filling.

Smear the marinara Sprinkle the cheese If making veggie version add on top. Roll up tightly. Close both ends tightly. Bring both ends to middle and crisscross under over. (Easier to see in stories)

Butter inside of the pan. Place pabka inside loaf pan. I used 2 lbs.