* Exported from MasterCook *
Bread, Strawberry Coconut Babka
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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1 tablespoon active dry yeast -- (9 g)
3/4 cup warm whole milk -- (105F/40C to 110F/43C), (180 g)
750 g all-purpose flour -- (6C)
3/4 cup granulated sugar -- (150 g)
5 large eggs -- divided (250 g)
1 teaspoon vanilla extract -- (4 g)
1 cup unsalted butter -- softened, (227 g)
1 tablespoon kosher salt -- (9 g)
1 tablespoon water -- (15 g)
Strawberry Coconut Filling:
2 cups strawberry preserves -- (640 g)
1/4 cup cornstarch -- (32 g)
1/4 cup fresh lemon juice -- (60 g)
2 cups sweetened flaked coconut -- (120 g)
1/4 cup strawberry jam -- melted, (80 g)
Confectioners' Sugar Glaze:
2 cups confectioners' sugar -- (240 g)
3 tablespoons whole milk -- (45 g)
1/4 teaspoon kosher salt
Coconut flakes lend a delicate nuttiness to the sweet filling in this
Strawberry Coconut Babka. We slather strawberry jam over the warm
loaves post-bake.
Makes: 2 (9x5") loaves
In the bowl of a stand mixer fitted with the dough hook attachment,
combine yeast and warm milk. Let stand until mixture is foamy, about 5 minutes.
Add flour and sugar to yeast mixture, stirring to combine. With mixer
on low speed, add 4 eggs (200 grams) and vanilla, beating until
mixture comes together, 2 to 3 minutes. (If mixture remains too dry
and crumbly, add more milk, 1 tablespoon [15 grams] at a time.)
Add butter, 1 tablespoon (14 grams) at a time, letting each piece
incorporate before adding the next. Add salt, beating just until
combined, about 3 minutes. Increase mixer speed to medium, and beat
until a smooth and elastic dough forms and pulls away from sides of
bowl. (If dough does not pull away from bowl, add more flour, 1
tablespoon [8 grams] at a time.)
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, 1 1/2 to 2 1/2 hours. After dough
has risen, refrigerate for 30 minutes. (Alternatively, the dough can
be made 1 day in advance, and the entire rise may take place in the
refrigerator overnight. Remove dough from refrigerator, and let come
to room temperature before proceeding.)
Spray 2 (9x5") loaf pans with cooking spray, and line with parchment paper.
In a small bowl, lightly whisk together 1 tablespoon (15 grams) water
and remaining 1 egg (50 grams).
Divide dough in half. On a heavily floured surface, roll half of
dough into a 16x12" rectangle. Brush edges of dough with egg wash.
Spread half of Strawberry Coconut Filling onto dough, leaving a 1"
border on long sides. Starting at one short side, roll up dough,
jelly roll style, and press edge to seal. Using a serrated knife, cut
roll in half lengthwise. Carefully twist dough pieces around each
other, and place in prepared pan, cut sides up. Repeat procedure with
remaining dough and remaining Strawberry Coconut Filling. Place
prepared pans on a foil-lined rimmed baking sheet. Cover, and let
rise in a warm, draft-free place (75F/24F) until doubled in size, 1
to 1 1/2 hours.
Preheat oven to 350F (180C).
Bake for 30 minutes. Cover with foil, and bake until an instant-read
thermometer inserted in center registers 190F (88C), about 35 minutes
more. Brush melted jam over warm loaves while still in pans. Let cool
in pans for 5 minutes. Remove from pans, and let cool completely on a
wire rack. Drizzle with Confectioners' Sugar Glaze. Wrap in plastic
wrap, or store in an airtight container at room temperature for up to 4 days.
Strawberry Coconut Filling:
Makes: about 3 cups
In a small saucepan, cook preserves, cornstarch, and lemon juice over
medium heat until slightly thickened, about 5 minutes. Stir in
coconut. Let cool completely. Once cooled, refrigerate for 30 minutes
before using.
Confectioners' Sugar Glaze:
Makes: about 1 cup
In a small bowl, whisk together confectioners' sugar, milk, and salt
until smooth. Use immediately.
S(Internet address):
https://www.bakefromscratch.com/strawberry-coconut-babka/
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Per Serving (excluding unknown items): 501 Calories; 15g Fat (26.8%
calories from fat); 7g Protein; 86g Carbohydrate; 2g Dietary Fiber;
88mg Cholesterol; 405mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates.
NOTES : 2019 - 0511