* Exported from MasterCook *
Babka, Cinnamon (Claire Saffitz)
Recipe By :Claire Saffitz
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Preferment:
1 teaspoon active dry yeast
169 grams bread flour -- (1 1/4C)
Dough:
72 grams golden raisins -- (1/2C), optional
113 grams honey -- (1/3C)
75 grams extra-virgin olive oil -- (1/3C)
1 large egg yolk -- room temp
2 large eggs -- room temp
405 grams bread flour -- (3C)
11 grams kosher salt -- (1T Diamond Crystal or 1 1/2tsp Morton)
Filling:
56 grams olive oil -- (1/4C)
220 grams light brown sugar -- (1C)
96 grams almond flour -- (1C)
1 tablespoon ground cinnamon
1/2 teaspoon orange zest -- finely grated
2 grams kosher salt -- (1/2tsp Diamond Crystal or
1/4tsp Morton)
all-purpose flour -- for rolling
Egg wash:
1 large egg -- beaten
This dairy-free babka, enriched with olive oil and flavored with a
ribbon of almond flour, brown sugar and cinnamon, starts with a
classic challah bread dough. In the oven, the oil and sugar mingle to
create a chewy, caramelized coating. You can omit the almond flour to
make this nut-free, but the cinnamon ribbon will not be as
pronounced. Be sure to let the babkas proof fully before baking,
which will ensure a light, supple texture. This recipe uses the same
dough as the Challah. Video: https://www.youtube.com/watch?v=1FcR1PDzC94
Make the preferment: In a medium bowl, combine the yeast and 1/4
cup/57 grams warm tap water (100F to 110F), and whisk until the yeast
is dissolved. Add another 1/2 cup/113 grams room temperature water
and the bread flour, and stir with a flexible spatula or bowl scraper
until you have a smooth, pasty mixture with no dry spots. It should
look like a thick batter.
Scrape the mixture into the center of the bowl and cover tightly. Let
the preferment sit at room temperature until it's nearly tripled in
size, extremely bubbly across the surface, and jiggles on the verge
of collapsing when the bowl is shaken, 1 to 2 hours (depending on the
ambient temperature).
If making a raisin-studded challah, while the preferment is getting
bubbly, place the raisins in a medium bowl and cover with boiling
water. Cover the bowl and let the raisins soak until they're plumped
and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside.
Mix the dough: In a medium bowl, whisk together the honey, olive oil,
the yolk and 2 of the eggs until smooth, then add to the bowl with
the preferment. Add the bread flour and salt. Use a flexible spatula
or bowl scraper to stir the mixture, making sure to scrape the sides
and bottom of the bowl to incorporate the preferment, until a shaggy
dough comes together.
Knead the dough: Generously flour the work surface, then scrape the
dough and any floury bits out of the bowl and onto the surface
(reserve the bowl). Generously flour the dough. Use the heel of your
hands to knead the dough, adding flour as needed if the dough is
sticking to your hands or the surface, until the dough is very
smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also
combine everything in a stand mixer and mix on low speed with the
dough hook for 8 to 10 minutes, adding more flour as needed until the
dough pulls away from the sides of the bowl.) Let it sit in a warm
spot until it's doubled in size, 1 to 2 hours.
Meanwhile, prepare the pans and make the cinnamon mixture: Brush the
bottoms and sides of 2 loaf pans with a thin layer of olive oil, then
line the bottom and 2 longer sides with pieces of parchment paper,
leaving an overhang on the sides. Brush the parchment with more oil,
then set the pans aside. In a medium bowl, toss together the brown
sugar, almond flour, cinnamon, orange zest and a generous pinch of
salt until evenly combined, breaking up any lumps of brown sugar with
your fingertips. Measure out 1/4 cup of the mixture and set aside for
sprinkling over the tops of the babkas, then set the remaining mixture aside.
Roll out and fill the dough: Scrape the dough out of the bowl and
onto a lightly floured surface. Flatten it with the heel of your hand
to expel the gas, then cut the dough in half (each piece will weigh
about 570 grams). Place one half on a small rimmed baking sheet,
cover and refrigerate while you roll out the other. Press and tug the
piece of dough on the work surface into a flat, narrow rectangular
shape. Then, roll the dough into a long, thin rectangle measuring
about 24 inches long and 8 inches wide, dusting the top and
underneath with just a bit of flour as needed to keep the dough
gliding across the surface (don't use too much flour, as you want
some friction between the surface and the dough). Brush off any
excess flour, then drizzle the dough with 2 tablespoons of olive oil
and brush the oil in an even layer all the way to the edges, leaving
a clean 1/2-inch border on one of the longer sides. Sprinkle half of
the cinnamon mixture, about 1 cup, (not including the 1/4 cup you set
aside for the top) evenly across the surface and pat it gently into the dough.
Form and chill the babkas: Starting at the longer side opposite the
clean border, roll the dough into a tight, spiraled log. Pinch the
dough together at the seam so it closes, then squeeze the log to
lengthen and thin it out until it measures about 28 inches long. Use
a knife to trim off just the irregular ends, then cut the log in half
crosswise. Place one half over the other, crossing them in the
middle, then twist the halves together. Transfer the twist to one of
the prepared pans and flatten it gently so it fills out the bottom of
the pan. Cover the pan with plastic wrap and transfer it to the
refrigerator, then remove the second piece of dough from the
refrigerator and repeat the rolling and forming process, using the
remaining 2 tablespoons of olive oil and the remaining cinnamon
mixture. Cover the second pan and refrigerate. Chill the babkas for
at least 4 and up to 12 hours.
Proof the babkas: Remove the babkas from the refrigerator and let
them sit at room temperature until they're nearly triple their
original size and they come up to about 3/4 of the pan, 3 to 4 hours.
Heat the oven: Arrange an oven rack in the center position and heat
the oven to 350F.
Brush with egg and bake: Beat the egg in a small bowl until it's
streak-free. Uncover the pans and brush the egg across the surfaces
of the dough. Sprinkle the babkas with the reserved 1/4 cup of
cinnamon mixture, dividing evenly. Bake the babkas side by side (but
not touching) until they're deep golden brown, 40 to 45 minutes. Let
them cool in the pans for 10 minutes, then run a paring knife down
along the shorter sides of the pans to loosen them. Use the parchment
paper to lift the babkas out of the pans and place on a wire rack.
Let them cool completely.
Tip: The babka, stored covered at room temperature, will keep for up
to 4 days in plastic wrap but is best served on the first or second day.
S(Internet address):
https://cooking.nytimes.com/recipes/1023464-cinnamon-babka
Yield:
"2 babkas"
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Per Serving (excluding unknown items): 205 Calories; 7g Fat (29.1%
calories from fat); 4g Protein; 33g Carbohydrate; trace Dietary
Fiber; 35mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
NOTES : 2022 - 0918