* 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
Glaze:
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"
rectangle.
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):
https://redstaryeast.com/recipes/cranberry-orange-babka-recipe/
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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