* Exported from MasterCook *
Babka, Cinnamon
Recipe By :King Arthur Flour
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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DOUGH:
361 g Unbleached All-Purpose Flour -- (3C or 12 3/4 oz)
18 g Baker's Special Dry Milk -- (2T or 5/8 oz)
2 teaspoons instant yeast -- SAF Gold instant yeast preferred
1/4 teaspoon cinnamon
50 g sugar -- (1/4C or 1 3/4 oz)
1 1/4 teaspoons salt
113 g lukewarm water -- (to 149g or 1/2 to 2/3C or
4 to 5 1/4 oz)
1 large egg
71 g unsalted butter -- at room temperature (5T
or 2 1/2 oz)
1 1/2 teaspoons vanilla extract
FILLING:
106 g brown sugar -- packed (1/2C or 3 3/4 oz)
11 g cinnamon -- (4 tsp or 3/8 oz)
1 tablespoon Unbleached All-Purpose Flour
57 g melted unsalted butter -- (4T (1/4C)
2 teaspoons water
57 g diced pecans -- or walnuts, toasted if
desired (1/2C or 2 oz)
57 g golden raisins -- (1/2C or 2 oz)
GLAZE:
1 large egg -- beaten with a pinch of salt
TOPPING:
28 g Unbleached All-Purpose Flour -- (2T or 1 oz)
1 tablespoon brown sugar -- firmly packed
1/2 teaspoon cinnamon
pinch salt
1 tablespoon cold unsalted butter
Here at King Arthur Flour, we take our cinnamon-swirled buns and
breads pretty seriously. This babka is no exception with its
cinnamon-laced, buttery, brown sugar filling studded with nuts and
raisins. It's a loaf worthy of any celebration, large or small, even
if it's just your daily tea or coffee ritual.
PREP: 30 mins.
BAKE: 40 mins. to 50 mins.
TOTAL: 6:10
YIELD: one 9" loaf
Weigh out your flour; you'll find its weight by toggling to "ounces"
at the top of the ingredient section above. Or measure it by gently
spooning it into a cup, then sweeping off any excess.
Combine all the dough ingredients (starting with the lesser amount of
water), mixing until everything is moistened. Add more water if
necessary to enable the dough to come together. Cover the bowl and
let the dough rest for 20 minutes. Then mix and knead it until it's
soft and smooth.
Place the dough in a lightly greased bowl, cover, and allow the dough
to rise for about 1 1/2 to 2 hours, until it's quite puffy.
To make the filling: Just before you're ready to shape the dough,
combine the sugar, cinnamon, and flour. Stir in the melted butter and
water until evenly incorporated. Set aside.
To make the topping: Combine the flour, sugar, cinnamon, and salt
until evenly incorporated. Work in the butter until coarse crumbs
form. Set aside.
Shape the dough into a 9" x 18", 1/4"-thick rectangle. If the dough
"fights back," cover the dough and let it rest for 10 minutes to
relax the gluten, then stretch it some more.
Smear the dough with the filling, coming to within an inch of the edges.
Scatter the nuts and raisins over each piece.
Starting with a short end, roll the dough gently into a log, sealing
the seam and ends.
Using a pair of scissors or a sharp knife, cut the log in half
lengthwise (not crosswise) to make two pieces of dough each about 10"
long; cut carefully, to prevent too much filling from spilling out.
With the exposed filling side up, twist the two pieces into a braid,
tucking the ends underneath. Place the twisted loaf into a lightly
greased 9" x 5" loaf pan.
Brush the loaf with the egg glaze. Mix together the topping
ingredients until crumbly and sprinkle it over the loaf.
Cover the loaf, and let it rise until it's very puffy and crowned a
good inch over the rim of the pan, 1 1/2 to 2 1/2 hours. Towards the
end of the rising time, preheat your oven to 350F.
Bake the bread for 40 to 50 minutes, tenting with aluminum foil
during the final 15 to 20 minutes of baking; the loaf should be a
deep-golden brown and a digital thermometer into the center of it
should register about 195F.
Remove the babka from the oven, and immediately loosen the edges with
a heatproof spatula or table knife.
Let the babka cool for 10 minutes, then turn it out of the pan onto a
rack to cool completely.
Slice the babka and serve it at room temperature; or rewarm
individual slices briefly in a toaster, if desired.
Store any leftovers, well wrapped, at room temperature for several
days; freeze for longer storage.
S(Internet address):
https://www.kingarthurflour.com/recipes/cinnamon-babka-recipe
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Per Serving (excluding unknown items): 220 Calories; 10g Fat (38.9%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
42mg Cholesterol; 164mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1006