* Exported from MasterCook *
Babka (With Variations)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----2-Cup Capacity-----
2 1/2 Tsp Active Dry Yeast
3 1/2 C All-Purpose Flour
1/2 Tsp Salt
2 Tbsp Granulated Sugar
2 Tbsp Butter Or Margarine
1 C Milk (Plus 2 Tbs)
2 Lg Eggs
1/2 tsp Vanilla Extract
-----Cinnamon Sugar Filling-----
2 tbsp Unsalted Butter -- softened
1/4 C Granulated Sugar
1 tsp Ground Cinnamon
-----Crumb Topping-----
1 tbsp Unsalted Butter -- softened
2 tbsp Granulated Sugar
2 tbsp All-Purpose Flour
2 pinches Ground Cinnamon
-----Egg Wash-----
1 lg Egg White Beaten With 1 Tsp Water
-----Chocolate Babka Filling-----
1/4 C Unsweetened Cocoa Powder
1/2 C Granulated Sugar
1/4 C Unsalted Butter -- melted
1/3 C Pecans -- coarsely chopped
-----Cheese Babka Filling-----
8 oz Farmer Cheese
2 tbsp Granulated Sugar
1 tbsp All-Purpose Flour
1 lg Egg Yolk
2 tsp Orange Zest -- grated
1/4 C Dark Raisins
-----3-Cup Capacity-----
Same As For 2-Cup Capacity
Machine Procedure: All ingredients must be at room temperature, unless
otherwise noted. Add ingredients, except for filling, crumb topping, and
egg wash, in the order specified in your ABM manual. Set ABM on
dough/manual setting. At the end of program, press clear/stop. To punch
dough down, press start and let knead for 60 secs. Press clear/stop again.
Remove dough and let rest 5 mins before hand-shaping.
If your ABM does not have a dough/manual setting, follow normal bread
making procedure but let dough knead only once. At the end of the kneading
cycle, press clear/stop. Let dough rise for 60 mins, checking after the
first 30 mins. to make sure dough does not overrise and touch the lid.
Press start and let machine run for 60 secs to punch dough down. Press
clear/stop. Remove dough and let rest 5 mins before hand-shaping.
Hand-Shaping Technique: While the dough is rising, prepare your filling of
choice by blending ingredients together with a fork until crumbly. To make
crumb topping, blend all ingredients together with a fork until crumbly.
Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf
pan. On a lightly floured work surface, roll the dough into a 10- x
20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up
lengthwise, jelly-roll fashion. Pinch seam and ends securely to gether so
they do not open during baking. Carefully place babka in prepared pan.
Fold ends under and shape into an S so that it fits in pan. Cover with a
clean kitchen cloth and let rise until doubled in size.
Preheat oven to 350F. Form a crease in the top of the risen babka with
the side of your hand. Brush with egg wash and cover with crumb topping.
Bake approximately 30 to 35 mins, or until golden. If babka begins to
brown too quickly, cover top with foil. Remove from pan and cool on a wire
rack.
CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush
surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans.
CHEESE BABKA FILLING: Blend together all the ingredients but raisins.
After spreading the cheese filling on the babka, sprinkle with raisins.
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