Aunt Sally's Babka Blueberry Pockets (aka Shtonikels)

By Lonnie

Preheat oven to 375°F.

Basic Babka Dough:
2 1/4 tsp (or 1 pk) active dry yeast
1 c. warm coconut milk
1/2 granulated sugar
1 1/2 tsp salt
3 Tbsp arrowroot
1 tsp vanilla extract
1/2 tsp lemon extract
1 c. soft margarine or solid coconut oil
4 1/2-5 c. unbleached all-purpose flour
canola oil

Blueberry Filling:
2 1/2 c. fresh or frozen blueberries
1/4 c. granulated sugar
2 Tbsp water
2 Tbsp tapioca starch

Topping:
coconut milk
sugar

1: In a large bowl, gently stir together yeast and milk until yeast begins to dissolve. Beat in sugar, salt, arrowroot, vanilla, lemon extract and margarine. Slowly stir in half of the flour. Beat until mixture is smooth and thick. Add remaining flour and continue beating until a stiff dough is formed.

2: Clean and lightly flour a flat surface. Knead dough until it becomes smooth and elastic. Form into a ball, lightly oil outside and place in a bowl. Cover, place in a warm area and allow 90 minutes for dough to rise.

3: Meanwhile, heat small saucepan on medium-low. Stir together 1 1/2 cup blueberries, sugar and water. When sugar has fully dissolved, bring to a boil, then drop heat and simmer. Stir consistently. Filling should become more liquid-y and blueberries slightly deflated. Once this happens, whisk in tapioca starch until mixture thickens. Remove from heat and allow time to cool.

4: In a medium bowl, combine blueberry mixture and remaining whole blueberries.

5: Roll out dough on a floured surface into a 16 x 20-inch rectangle. Cut dough into 4-inch squares.

6: Lightly oil baking sheet or prepare with parchment. Place squares on baking sheet, then top each one with filling. Fold dough in half to make a triangular shape. With your fingers or a fork press the edges together. Brush with coconut milk and sprinkle with sugar. Allow pockets to sit about 30 minutes, until they double in bulk.

7: Bake pockets 20-25 minutes until bronze-brown on the top. Cool slightly or completely before serving.

Ingredients

• Basic Babka Dough:
• 2 1/4 tsp (or 1 pk) active dry yeast
• 1 c. warm coconut milk
• 1/2 granulated sugar
• 1 1/2 tsp salt
• 3 Tbsp arrowroot
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1 c. soft margarine or solid coconut oil
• 4 1/2-5 c. unbleached all-purpose flour
• canola oil
• Blueberry Filling:
• 2 1/2 c. fresh or frozen blueberries
• 1/4 c. granulated sugar
• 2 Tbsp water
• 2 Tbsp tapioca starch
• Topping:
• coconut milk
• sugar

Preparation

Step 1

1: In a large bowl, gently stir together yeast and milk until yeast begins to dissolve. Beat in sugar, salt, arrowroot, vanilla, lemon extract and margarine. Slowly stir in half of the flour. Beat until mixture is smooth and thick. Add remaining flour and continue beating until a stiff dough is formed.
2: Clean and lightly flour a flat surface. Knead dough until it becomes smooth and elastic. Form into a ball, lightly oil outside and place in a bowl. Cover, place in a warm area and allow 90 minutes for dough to rise.
3: Meanwhile, heat small saucepan on medium-low. Stir together 1 1/2 cup blueberries, sugar and water. When sugar has fully dissolved, bring to a boil, then drop heat and simmer. Stir consistently. Filling should become more liquid-y and blueberries slightly deflated. Once this happens, whisk in tapioca starch until mixture thickens. Remove from heat and allow time to cool.
4: In a medium bowl, combine blueberry mixture and remaining whole blueberries.
5: Roll out dough on a floured surface into a 16 x 20-inch rectangle. Cut dough into 4-inch squares.
6: Lightly oil baking sheet or prepare with parchment. Place squares on baking sheet, then top each one with filling. Fold dough in half to make a triangular shape. With your fingers or a fork press the edges together. Brush with coconut milk and sprinkle with sugar. Allow pockets to sit about 30 minutes, until they double in bulk.
7: Preheat oven to 375°F. Bake pockets 20-25 minutes until bronze-brown on the top. Cool slightly or completely before serving.