* Exported from MasterCook *
Bread, Blueberry Mascarpone Babka with Lemon Curd Glaze
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1/2 cup warm whole milk -- (105F/41C to 110F/43C), (120 g)
1 1/4 teaspoons active dry yeast -- (4 g)
313 g all-purpose flour -- (2 1/2C)
3 1/2 tablespoons granulated sugar -- (42 g)
2 teaspoons lemon zest -- (2 g)
1 1/2 teaspoons kosher salt -- (4.5 g)
2 large eggs -- (100 g)
1 large egg yolk -- (19 g)
1 teaspoon vanilla extract -- (4 g)
1/2 cup unsalted butter -- plus
2 tablespoons unsalted butter -- softened and cubed, (141 g)
1 large egg white -- (30 g)
1 tablespoon water -- (15 g)
Mascarpone Filling:
4 ounces mascarpone cheese -- (115 g)
2 tablespoons egg whites -- lightly beaten, (15 g)
1 tablespoon confectioners' sugar -- (7 g)
1 cup freeze-dried blueberries -- (46 g)
Lemon Curd Glaze:
1/4 cup Lemon Curd for Blueberry Mascarpone Babka -- (85 g)
2 tablespoons confectioners' sugar -- (14 g)
1 1/2 teaspoons heavy whipping cream -- (7.5 g)
Freeze-dried blueberries are a wonderful alternative to fresh
berries, whose high water content makes them difficult to incorporate
into this already wet dough. With a sweet berry swirl to echo
summer's haul, this Blueberry Mascarpone Babka is as bright as they come.
Makes: 1 (9x5") loaf
In a small bowl, gradually whisk together warm milk and yeast. Let
stand until mixture is dissolved, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment,
combine flour, sugar, zest, and salt. Stir in eggs, egg yolk, and
vanilla. With mixer on low speed, gradually add yeast mixture,
beating until dough comes together. Increase mixer speed to
medium-high, and beat for 5 to 7 minutes. Test dough using the
windowpane test (see page 85). If dough is not ready, beat 1 minute
more, and test again.
Switch to the dough hook attachment. With mixer on medium-high speed,
add butter in three additions, letting each addition incorporate
before adding the next. Beat until a smooth and elastic dough forms
and pulls away from sides of bowl, 4 to 6 minutes more. Spray a large
bowl with cooking spray. Place dough in bowl, turning to grease top.
Cover surface of dough with plastic wrap, and refrigerate overnight.
Spray a 9x5" loaf pan with cooking spray.
In a small bowl, whisk together egg white and 1 tablespoon (15 grams)
water. On a heavily floured surface, roll dough into a 16x12"
rectangle. Brush edges of dough with egg wash. Spread Mascarpone
Filling onto dough, leaving a 1/2" border.
In the container of a blender, blend freeze-dried blueberries to a
fine powder. Sprinkle 1/4 cup (32 grams) blueberry powder over
Mascarpone Filling.
Starting with one long side, roll up dough, jelly roll style, and
pinch seam to seal. (If dough is getting too warm and difficult to
work with, refrigerate for 15 to 20 minutes before proceeding.) Using
a bench scraper, trim 1" off ends, and place in center of prepared
pan. Cut roll in half lengthwise. Carefully twist dough halves
tightly around each other, pinching and tucking ends to seal. Place
loaf over trimmed ends in prepared pan, cut sides up. (Gently
compress ends of loaf to make it fit in pan.) Brush dough with egg
wash. Cover and let rest in a warm,draft-free place (75F/24C) for 30 minutes.
Preheat oven to 350F (180C).
Bake for 15 minutes. Cover with foil, and bake, rotating pan every 15
minutes, until an instant-read thermometer inserted in center
registers 205F (96C), 55 to 65 minutes more. Let cool in pan for 15
minutes. Remove from pan, and let cool completely on a wire rack.
Drizzle with Lemon Curd Glaze.
Mascarpone Filling:
Makes: 1/2C
In a small bowl, stir together all ingredients until combined.
Lemon Curd Glaze:
Makes: 1/4 cup
In a small bowl, stir together all ingredients until combined.
Lemon Curd:
Makes: 1 cup
In a small saucepan, heat lemon juice and butter over medium heat
until butter is melted.
In a medium bowl, whisk together egg yolks, sugar, and cornstarch
until pale yellow. Add a small amount of hot lemon mixture to egg
mixture, whisking constantly. Add egg mixture to remaining hot lemon
mixture in pan, whisking to combine. Cook until thickened and
beginning to boil, about 3 minutes, stirring constantly. Pour Lemon
Curd into glass bowl. Cover, and refrigerate until ready to use.
Question: Unlike your other babka recipes that say to start the
rolling up on a short side, this one says to roll starting with a
long side. Is this correct for this recipe?
Response: Yes, the recipe is correct and you will start the rolling
up on the long side.
S(Internet address):
"https://www.bakefromscratch.com/blueberry-mascarpone-babka/";
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Per Serving (excluding unknown items): 199 Calories; 12g Fat (51.9%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber;
70mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0512
This Lemon Curd recipe makes 1C curd. You only need 1/4C for the babka.
* Exported from MasterCook *
Lemon Curd for Blueberry Mascarpone Babka
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh lemon juice -- (120 g)
1/4 cup unsalted butter -- (57 g)
2 large egg yolks -- (37 g)
1/4 cup granulated sugar -- plus
1 tablespoon granulated sugar -- (62 g)
1 tablespoon cornstarch -- (8 g)
In a small saucepan, heat lemon juice and butter over medium heat
until butter is melted.
In a medium bowl, whisk together egg yolks, sugar, and cornstarch
until pale yellow. Add a small amount of hot lemon mixture to egg
mixture, whisking constantly. Add egg mixture to remaining hot lemon
mixture in pan, whisking to combine. Cook until thickened and
beginning to boil, about 3 minutes, stirring constantly. Pour Lemon
Curd into glass bowl. Cover, and refrigerate until ready to use.
Yield:
"1 cup"
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Per Serving (excluding unknown items): 828 Calories; 56g Fat (59.1%
calories from fat); 7g Protein; 81g Carbohydrate; 1g Dietary Fiber;
549mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 10 1/2 Fat; 4 Other Carbohydrates.
NOTES : 2019 - 0512