* Exported from MasterCook *
Bread, Raisin-Walnut Babka
Recipe By : Melissa Weller
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Nuts Posted
Amount Measure Ingredient -- Preparation Method
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DOUGH
4 cups all-purpose flour -- preferably King Arthur
1/3 cup sugar -- plus
2 tablespoons sugar
2 teaspoons fine sea salt
1 cup whole milk -- warmed
2 1/4 tsp active dry yeast -- (1 packet)
1 large egg -- plus
1 large egg yolk
10 Tbsps unsalted butter -- cut into Tbsps, room
temp, (1 stick+2T)
FILLING
3 cups golden raisins -- soaked in warm water for
10 minutes and drained
3/4 cup granulated sugar
6 tablespoons unsalted butter -- softened
1 tablespoon ground cinnamon
1 1/2 teaspoons fine sea salt
1/2 cup dark raisins -- soaked in warm water for 10
minutes and drained
3/4 cup walnuts -- toasted and coarsely chopped
GLAZE
1 stick unsalted butter
6 tablespoons whole milk
2 tablespoons ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups confectioners' sugar
Pastry chef Melissa Weller of Sadelle's in New York City swirls this
light and buttery babka with a golden raisin puree, studs it with
dark raisins and walnuts and tops it with a luscious cinnamon glaze.
Active: 1:30
Total: 6 Hr
Makes: two 9" babkas
In a medium bowl, whisk the flour with the sugar and salt. In a stand
mixer fitted with the dough hook, combine the milk with the yeast and
let stand until foamy, about 5 minutes. Add the egg and egg yolk and
sprinkle the dry ingredients on top. Mix at low speed for 2 minutes.
Scrape down the side of the bowl and mix at medium speed until all of
the dry ingredients are incorporated and the dough is smooth, about 5
minutes. Add all of the butter at once and mix at low speed until it
is fully incorporated and a tacky dough forms, about 3 minutes;
scrape down the side of the bowl as needed during mixing. Cover the
bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
Line a large baking sheet with parchment paper and coat the paper
generously with nonstick baking spray. Scrape the dough out onto the
parchment paper and cut the dough in half. Pat each piece into a neat
square. Cover with plastic wrap and refrigerate overnight.
Combine all of the ingredients except the dark raisins and walnuts in
a food processor and puree until smooth.
Coat two 9-by-4" loaf pans with nonstick baking spray and line with
parchment paper, allowing 2" of overhang on each of the long sides.
Roll out each square of dough to a 16" square. Using an offset
spatula, spread all but 1/2 cup of the raisin puree in an even layer
over the dough squares to within 1/2" of the edges. Sprinkle the
dough evenly with the dark raisins and toasted walnuts. Starting at
the long edge nearest you, tightly roll up each dough square jelly
roll-style into a tight log.
Using a sharp knife, cut the logs in half crosswise. Using an offset
spatula, spread 1/4 cup of the reserved filling on the top and sides
of 2 of the halves. Set the other halves on top in the opposite
direction to form a cross. Twist to form spirals and transfer to the
prepared pans. Cover the loaves with a towel and let stand in a warm
place until doubled in bulk, about 2 hours.
Preheat the oven to 375F. Bake the babka in the center of the oven
for about 45 minutes, until puffed and well browned. Let cool
slightly, then use the parchment paper to lift the babkas out of the
pans and onto a rack set over a large rimmed baking sheet. Discard the paper.
Make the glaze:
In a small saucepan, melt the butter in the milk. Whisk in the
remaining ingredients. Spread the glaze on the warm babkas and let
stand until set, about 30 minutes.
S(Internet address):
"https://www.foodandwine.com/recipes/raisin-walnut-babka";
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Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.2%
calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber;
34mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 1211