Babka / Rugelach


1 kg. Mehudar white spelt flour
1 Cup sugar
2 Tablespoons yeast
1 Cup oil (110gr.)
2 Cups lukewarm water
3 Eggs

Filling A:

1 Cup cocoa
2 Cups sugar
1 Tablespoon cinnamon
Vanilla essence
Oil – add until you get a consistency that’s suitable for spreading (not too runny!)

Filling B:

1 Cup premium cocoa
3 Cups sugar
1 Heaped tablespoon instant coffee
1 Packet Instant vanilla pudding


Prepare the dough —
Mix in bowl: water, yeast, sugar, oil, flour & eggs.
Knead it well into a soft, pleasant dough.
Allow the dough to rise for half an hour. Roll it out with a rolling pin.

Mix all ingredients for the filling.
Spread the filling onto the dough, and form your desired shape.
Allow the dough to rise a second time, until it has doubled in size.
Bake at 200C for 15 minutes, until golden brown.
Melt ½ cup of sugar in ½ cup of boiling water and brush it onto the Babka cake or rugelach.

For this recipe you can use any one of the following flours:

70% Spelt Flour, White Spelt Flour, 70% Wholewheat Flour, White Sifted Flour