* Exported from MasterCook *
Buns, Seeded Babka
Recipe By : King Arthur Baking Co.
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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Dough
1 1/2 cups Bread Flour -- Unbleached, (to 1 2/3C or
(177g to 201g))
3/4 cup spelt flour -- or (74g) See Note
3 tablespoons nonfat dry milk -- or Baker's Special Dry Milk, (27g)
1 tablespoon sugar -- (14g)
1 teaspoon salt
1 1/2 teaspoons instant yeast
3/4 cup water -- (170g)
2 tablespoons unsalted butter -- soft, (28g)
Filling
1/4 cup unsalted butter -- soft, divided (4 Tbsp, 57g)
1/3 cup Artisan Bread Topping -- or seed blend of
your choice (43g)
Ever wish you could eat a whole babka? Enter the babka bun, a
single-serving version of the twisted loaf we've all grown to love.
Spiraled with aromatic seeds and butter and made with a wholesome
proportion of spelt flour, these buns are a savory variation worthy
to compete with your best dinner roll.
Note: 74g White Whole Wheat Flour (5/8C)
PREP: 30 mins
BAKE: 18 to 22 mins
TOTAL: 4 hrs
Transfer the dough to a lightly greased work surface, and roll or pat
it into a 12" x 16" rectangle. Carefully (to avoid tearing the dough)
spread 3 tablespoons (43g) of the butter evenly over the dough and
sprinkle with the Artisan Bread Topping or seed blend.
Starting from a long side, roll the dough into a 24" log. The dough
should stretch naturally to this length just from being rolled into a
log, but you can help it along if necessary by rolling it between
your hands and the work surface. Pinch the seam to seal.
With the log seam-side up, use a bench knife or chef's knife to cut
the log in half lengthwise along the seam to make two long, narrow
pieces of dough. Turn the pieces so that the exposed filling side is
up, then twist the two pieces into a braid (this may get a little
messy; just do the best you can).
Cut the braid at 4" intervals so that you end up with six mini
twists. Fold the twists in half, cut sides facing outward, and place
them rounded/folded end up in the lightly-greased wells of a popover
pan. Cover the buns loosely with lightly greased plastic wrap and
allow to rise at room temperature for 60 to 90 minutes, until they
crown 1/2" over the rim of the popover wells.
Towards the end of the rising time, preheat the oven to 400F.
Melt the remaining tablespoon (14g) of butter and brush it atop the buns.
Bake the buns for 18 to 22 minutes, until golden brown.
Remove the buns from the oven, allow to cool in the pan for 5
minutes, then transfer them to a rack to cool completely.
Store leftover buns well wrapped at room temperature for several
days, or in the freezer for up to 3 months. Reheat room-temperature
buns in a low (300F) oven for 5 to 10 minutes, or frozen buns for 10
to 15 minutes.
Tips: If you don't have a popover pan, these buns can be baked in a
standard muffin pan. They'll be wider and shorter, rising about 1
1/2" over the edge of each muffin cup, but they'll be equally
delicious. For best results space the buns out in every other cup of
the muffin pan so that they have room to expand without touching one another.
Cal 340, Fat 16g, Carb 40g, Sod 420mg, Fiber 4g, Pro 10g
S(Internet address):
https://www.kingarthurflour.com/recipes/seeded-babka-buns-recipe
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Per Serving (excluding unknown items): 298 Calories; 13g Fat (37.9%
calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber;
32mg Cholesterol; 495mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0828