Babka is a favorite Jewish dessert usually loaded with chocolate, but we love this twist on the classic to serve as a side dish and shock everyone when they see the pulled brisket inside.
Use my classic babka dough or even my challah dough.
Teriyaki Pulled Brisket Babka
Servings
8 Servings
Ingredients
- 1 onion sliced
- 6 garlic cloves crushed
- 1 3-pound second cut brisket
- ⅓ cup Kikkoman® Teriyaki Marinade & Sauce
- ¼ cup brown sugar
- 1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
- Jamie’s Basic Babka dough
- 1 egg beaten with 1 tablespoon water
- 3 tablespoons sesame seeds
Instructions
- Preheat oven to 350°F.
- In a well greased 9- x 13-inch baking dish place onions, garlic, brisket, teriyaki, brown sugar, and sriracha sauce. Cover tightly and bake at 350°F for 3 hours.
- Shred meat using two forks and mix with pan juices.
- Generously grease 3 (9- x -5-inch) loaf pans and line with parchment paper.
- On a floured surface, roll dough out into a 16-inch square that’s ⅛-inch thick. Spread shredded meat over dough, leaving a ¼ -inch border clear of filling around the edges. Roll up dough tightly like a jelly roll. Pinch ends together to seal. Slice filled dough rope in half lengthwise and wrap the halves around each other at least 6 times. Fold the rope in half (so the ends meet) and place in prepared loaf pan. Repeat with remaining 2 pieces of dough and filling.
- Preheat oven to 350°F.
- Brush tops of each loaf with egg wash and sprinkle with sesame seeds. Loosely cover each pan with plastic wrap, and let stand in a warm place for 30 minutes.
- After the second rise, place loaves in 350°F oven to bake for 45 to 55 minutes, rotating loaves halfway through.
- Lower oven temperature to 325°F degrees and bake 15 to 20 minutes more, until babkas are deep golden. Remove from the oven, and transfer to wire racks to cool. Remove from pans; serve. Babkas freeze well for up to 1 month.
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