* Exported from MasterCook *
Savory Fondue Babka
Recipe By :Kathleen Silverfield
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Dough
1/2 cup milk -- warmed to 100F
2 1/4 teaspoons active dry yeast
2 large eggs
1 tablespoon Diamond Crystal salt -- or 1 3/4 tsp Morton
1 teaspoon sugar
2 1/2 cups all-purpose flour
7 tablespoons unsalted butter -- small pieces, room temp
Nonstick vegetable oil spray
1 garlic clove -- finely grated
1 tablespoon kirsch -- or apricot eau de vie
1 tablespoon fresh lemon juice
All-purpose flour -- for dusting
3 ounces grated Emmenthal cheese -- about 1C
3 ounces grated Gruyere cheese -- about 1C
Freshly ground black pepper
1 large egg yolk
Okay, yes, you can omit the eau de vie in this cheesy loaf recipe.
But it really echoes the flavor of fondue in an unexpected and playful way.
Makes one 9x5" loaf
Dough: Whisk milk and yeast in the bowl of a stand mixer (or large
bowl if kneading by hand). Let sit until foamy, about 10 minutes.
Whisk eggs, salt, and sugar in a small bowl. Add egg mixture and
flour to yeast mixture. Mix with a wooden spoon until a shaggy dough
forms. Beat with dough hook on medium speed (dough will be very dry
and shaggy), adding 7 Tbsp. butter one piece at a time, until dough
is smooth, elastic, and very tacky but pulls away from sides of bowl,
about 10 minutes. (Alternatively, knead dough on a lightly floured
surface until smooth and elastic, about 10 minutes.)
Grease a large bowl with butter; transfer dough to bowl. Cover with
plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
Do Ahead: Dough can be made 1 day ahead; cover and chill.
Lightly coat loaf pan with nonstick spray, then line with parchment
paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray.
Mix garlic, eau de vie, and lemon juice in a small bowl. Turn out
dough onto a lightly floured surface. Roll out to a 16x10" rectangle
and orient so long side is facing you. Brush garlic mixture over
dough, going all the way to the edges. Top with cheese and generously
season with pepper. Roll up dough away from you like a jelly roll,
pulling lightly on it as you roll to maintain thickness. (Use a metal
bench scraper if needed to help dough release from surface.)
Using a serrated knife, cut log in half lengthwise so layers of
cheese and dough are exposed. Arrange halves cut side up and side by
side. Place one half over the other to make a narrow X, then twist
the two ends on one side twice. Repeat on opposite side. (You should
have a total of 4 twists.)
Transfer dough to prepared pan. Spray plastic wrap with nonstick
spray and loosely drape over pan. Let sit in a warm place until
almost doubled in size, about 1 hour.
Preheat oven to 375F. Beat egg yolk with 1 Tbsp. water in a small
bowl. Brush dough with egg wash. Bake babka until top is golden
brown, 25 to 35 minutes. Transfer pan to a wire rack and let babka
cool in pan 15 minutes. Turn out onto a wire rack using parchment
overhang and running a paring knife around edges to help loosen, if
needed. Let cool completely before slicing.
Review: OMG. This is AMAZING! I make a lot of desserts and give them
away to my husband's workplace. He told one of the individuals
prefers my more savory takes so I decided to give this recipe a try.
It didnt seem like something I would care for as much. But once we
tasted it, oh wow. Needless to say, none of it actually went to his
workplace. I get a little selfish with the extra special creations.
Review: Pretty fab! The star here is the dough, it is a delight to
work with. I found the dough too salty as written - so I drop the
salt back by half. I also don't keep eau di vie around, but I used a
splash of white wine and it worked pretty well. I really can't stress
how good this dough is, I use a variation of it every time I want to
make an enriched dough, dial up the sugar for sweet breads or as is
for anything savory.
S(Internet address):
https://www.bonappetit.com/recipe/savory-fondue-babka
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Per Serving (excluding unknown items): 159 Calories; 9g Fat (48.8%
calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber;
58mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0808