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Cranberry Orange Babka

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 25 Mar 2024 10:36:20 -0700
* Exported from MasterCook *

                       Bread, Cranberry Orange Babka

Recipe By     :Red Star Yeast Co. and Joy of Kosher
Serving Size  : 36    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fruit                           Low Fat
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For the cranberry-orange filling:
   3               cups  cranberries -- fresh or frozen
   1                cup  sugar
      1/2           cup  orange juice
   1              pinch  kosher salt -- or sea salt
   1               Tbsp  orange zest -- of 1 orange
      1/2           cup  dried cranberries
                         For the babka:
   1                cup  water -- warm, (105F)
   1                cup  all-purpose flour
   4 1/2           tsp.  Platinum Superior Baking Yeast -- (1/2oz, 14 g)
   2                tsp  kosher salt
      1/2           cup  sugar
      1/2           cup  extra virgin olive oil
   1               Tbsp  vanilla -- or 1 vanilla bean pod, scraped
   3              large  eggs
   2              large  egg yolks
   4               cups  all-purpose flour -- plus more for dusting
                         Egg wash:
   1                     egg -- whisked together with
   2                tsp  water
      1/2           cup  powdered sugar -- whisked with
   1         tablespoon  orange juice -- to form a thick glaze

We didn't slash the tops of this babka to keep the sweet-tart 
cranberry orange filling from oozing out all over the place. It bucks 
tradition a bit, but you'll thank us later when it's time to wash the 
dishes. Plus, you can make the dough and let it rise overnight in the 
fridge, before shaping and baking the next day.

Yield: 2 loaves

See recipe video.  https://youtu.be/z16P0ar7b5Q

Make the cranberry-orange filling: In a sauce pot with heat set to 
medium, simmer cranberries, sugar, orange juice, and salt until 
cranberries POP and become soft. Continue cooking, stirring almost 
constantly, until the mixture is thick and a jelly consistency. Fold 
in orange zest and dried cranberries. Cool completely. (NOTE: If 
refrigerating dough overnight, make the filling the day you will bake 
the bread.)

Make the sponge: In the bowl of a stand mixer, stir together warm 
water, 1 cup flour, yeast and salt. Allow the mixture to sit in a 
warm place for at least 30 minutes and up to 2 hours. The surface 
should look bubbly and like a sponge.

With a dough hook fitted to the mixer and the machine on low, add 
sugar, olive oil, scraped vanilla bean, eggs and yolks to the sponge.

While mixer is running on low, add enough of the remaining 4 cups 
flour, 1/2 cup at a time, until the dough is smooth and tacky, but 
not too wet or sticky.

Cover and allow dough to rest at room temperature for 1 to 2 hours 
until it doubles in size. Alternatively, you can cover and 
refrigerate overnight. (NOTE: If refrigerating overnight, let dough 
come to room temperature before proceeding.)

Grease (or line with parchment paper) two 9x5" loaf pans with butter 
or pan spray.

Divide risen dough into 4 equal parts. Roll out 1 piece into an 8x14" 

Shmear with 1/4 of cranberry mixture. Starting with the long edge, 
roll the rectangle, jelly-roll style and pinch seam together. Repeat 
with another dough. Twist 2 rolled logs together, fold in half and 
place in prepared pan; cover. Repeat with remaining 2 doughs.

Allow babkas to rise for about 1 hour or until doubled in size.

While dough is rising, preheat oven to 350F.

Brush babkas with egg wash and bake for 45 to 55 minutes until golden-brown.

Drizzle babkas with glaze before serving.

S(Internet address):
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Per Serving (excluding unknown items): 148 Calories; 4g Fat (24.6% 
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
35mg Cholesterol; 117mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2020 - 1215