* Exported from MasterCook *
Bread, Apricot Cream Cheese Babka
Recipe By :Michelle
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Holidays
Posted Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the Dough:
1 3/4 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
2 tablespoons granulated sugar -- plus
1 teaspoon granulated sugar
1 teaspoon instant yeast
1 Pinch salt
1 egg -- at room temperature
1/3 cup whole milk -- lukewarm
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter -- at room temperature
For the Apricot Filling:
1 1/2 cups dried apricots
1/2 cup orange juice
1/3 cup lemon juice
2 tablespoons granulated sugar
For the Cream Cheese Filling:
8 ounces cream cheese -- at room temperature
2 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 Pinch salt
For the Streusel:
3/4 cup all-purpose flour
2 tablespoons granulated sugar
4 1/2 teaspoons light brown sugar
1 Pinch salt
3 1/2 tablespoons unsalted butter -- melted and cooled
For the Egg Wash:
1 egg
1 Pinch salt
A sweet yeast bread with swirls of apricot and cream cheese, topped
with a crunchy streusel.
Can be served at Easter time or any time of the year.
Makes: 6 to 8 servings
Prep: 3 hr 30 min
Cook: 50 min
Total: 4 hr 30 min
Make the Dough:
Place the flour, sugar, yeast and salt in the bowl of an electric
mixer fitted with a dough hook. Stir on medium-low speed for a minute
or so to combine. Add the egg, milk, vanilla and butter and mix on
medium speed until a smooth dough forms, about 5 minutes. Form into a
ball and place in a lightly oiled bowl. Cover with plastic wrap and
place in a draft-free area until doubled in volume (about 1 hour).
While the dough rests, make the fillings and streusel.
Make the Apricot Filling:
Combine the dried apricots, orange juice, lemon juice and sugar in a
small saucepan and bring to a simmer over medium-low heat. Simmer
uncovered for 10 to 15 minutes, stirring occasionally, until the
apricots soften and the liquid is reduced by half. Remove from the
heat and allow to cool completely. Once cool, transfer the mixture to
a food processor and process until a puree forms. Set aside at room
temperature.
Make the Cream Cheese Filling:
In a medium bowl, stir the cream cheese and sugar with a wooden spoon
until smooth and lump-free. Add the egg yolk, vanilla extract and
salt, and stir to combine. Set aside at room temperature.
Make the Streusel:
In a medium bowl, whisk together the flour, sugars and salt. Add the
butter and mix with a rubber spatula until the mixture comes together
into large, coarse crumbs. Cover and refrigerate until ready to use.
Assemble the Babka:
Lightly grease a 9x5" loaf pan; set aside.
On a lightly floured surface, roll the dough out into a 10x24"
rectangle, with the long edge facing you. Spread the apricot filling
evenly over the dough, leaving a 1/2" border along all of the edges.
Spread the cream cheese filling over the apricot filling.
Starting with the bottom edge, roll the dough into the middle of the
rectangle, then do the same with the top edge so that the two rolls
meet in the center. Visualize the long cylinder divided into three
equal lengths. Fold the left third over onto the middle third. Then,
fold the right third over the middle third. Pick up the dough and
turn it over so the seam is on the bottom. Then, holding each end,
gently twist it in the middle and place it in the prepared pan.
Whisk together the egg and salt for the egg wash and brush it over
the babka. Lightly cover the pan with plastic wrap and place it in a
draft-free area until it is doubled in size, 1 1/2 to 2 hours.
Preheat oven to 375F. Brush the babka once again with the egg wash
and sprinkle the streusel evenly over the top, pressing lightly so
the crumbs adhere to the babka. Bake until the top is a deep golden
brown, about 50 minutes. Cool the bread in the pan set on a wire rack
for 25 minutes, then unmold the bread from the pan (some of the
streusel may fall off) and place on the wire rack to cool completely.
The bread will keep, wrapped tightly in plastic wrap, for up to 3 days.
Source:
"browneyedbaker.com"
S(Internet Address):
"http://www.browneyedbaker.com/apricot-cream-cheese-babka/";
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Per Serving (excluding unknown items): 478 Calories; 21g Fat (38.1%
calories from fat); 10g Protein; 65g Carbohydrate; 4g Dietary Fiber;
133mg Cholesterol; 179mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2016 - 0504