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Babka (With Variations)

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts

    -----2-cup capacity-----
    2.50 ts Active dry yeast
    3.50 c All-purpose flour
    0.50 ts Salt
    2.00 tb Granulated sugar
    2.00 tb Butter or margarine
    1.00 c Milk (plus 2 tbs)
    2.00 lg Eggs
    0.50 ts Vanilla extract
    -----cinnamon sugar filling-
    2.00 tb Unsalted butter; softened
    0.25 c Granulated sugar
    1.00 ts Ground cinnamon
    -----crumb topping-----
    1.00 tb Unsalted butter; softened
    2.00 tb Granulated sugar
    2.00 tb All-purpose flour
    2.00 pn Ground cinnamon
    -----egg wash-----
    1.00 lg Egg white beaten with 1 tsp
    -----chocolate babka filling
    0.25 c Unsweetened cocoa powder
    0.50 c Granulated sugar
    0.25 c Unsalted butter; melted
    0.33 c Pecans; coarsely chopped
    -----cheese babka filling---
    8.00 oz Farmer cheese
    2.00 tb Granulated sugar
    1.00 tb All-purpose flour
    1.00 lg Egg yolk
    2.00 ts Orange zest; grated
    0.25 c Dark raisins
    -----3-cup capacity-----
    Same as for 2-cup capacity

All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 secs. Press clear/stop again. Remove dough and let rest 5 mins before hand-shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 mins, checking after the first 30 mins. to make sure dough does not overrise and touch the lid. Press start and let machine run for 60 secs to punch dough down. Press clear/stop. Remove dough and let rest 5 mins before hand-shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely to gether so they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350 F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 mins, or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack. CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans. CHEESE BABKA FILLING: Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins.

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