Babka

March 6, 2019 at 5:01 pm Leave a comment

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So much easier than you’d think. And next time I’m doubling this recipe to see how that works, since I got so many requests for samples.

This dough can be made by hand, but I recommend using a stand mixer if you have one. Makes 2 loaves.

3 cups AP flour
1/3 cup sugar
1 packet yeast
3 eggs, divided (one egg to be used for the egg wash)
1/4 cup + 2 tablespoons warm milk
1/2 teaspoon vanilla extract
8 ounces unsalted butter, softened (1 stick)
1 teaspoon kosher salt

Combine flour, sugar, and yeast
add 2 eggs, milk, and vanilla
mix until the ingredients come together, 2 to 3 minutes
(if the mixture is too dry and crumbly, add a splash of milk or water)

Add butter, 1 tablespoon at a time
allow each piece of butter incorporate before adding the next
add salt
mix until combined, about 3 minutes
dough should be smooth and elastic, pulling away from the sides of the bowl
(if dough does not pull away from the bowl, add more flour, 1 tablespoon at a time)

Place dough in a greased bowl
cover and let rise until doubled, about 1 1/2  hours
once dough has risen, refrigerate for 30 minutes
(this dough can be made ahead and refrigerated overnight)

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Chocolate filling
4 ounces semisweet chocolate
4 tablespoons (1/4 cup) unsalted butter
1/4 cup + 2 tablespoons confectioners’ sugar
2 tablespoons unsweetened cocoa powder
pinch kosher salt

In a microwave-safe bowl, melt chocolate and butter for a minute on high
when chocolate butter mixture is melted whisk until smooth
then whisk in confectioners’ sugar, cocoa, and salt
let cool to room temperature before using

Brown sugar cinnamon filling
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
4 tablespoons (1/4 cup) unsalted butter, melted
2 teaspoons water
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Combine the ingredients and mix well to combine
set aside and let cool to room temperature

Fruit filling
1 cup jam or preserves
2 tablespoons cornstarch

Combine and cook for 3 minutes in the microwave
mix well to combine
allow to cool completely before spreading
use it with the chocolate filling or on its own

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Spray 2 loaf pans with cooking spray or line with parchment paper

Punch dough down and work for a few turns on a floured surface
divide dough in half
roll half of dough into a 16 x 12-inch rectangle
brush edges of dough with egg wash
spread each rectangle with half of desired filling
leaving approximately a 1-inch border on long sides of dough
roll the dough jelly-roll style on a short side
press edge to seal
with a sharp knife, cut roll in half lengthwise
twist dough pieces around each other, and place in prepared pan, cut sides up
now do the second half of the dough

Place prepared pans on a baking sheet
cover loosely with a kitchen towel
let rise until doubled in size, about an 1 to 1 1/2 hours

Preheat oven to 350°F
bake for 30 minutes
then tent with foil
bake 30 minutes more

Allow loaves to cool before slicing.

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Entry filed under: Breads, Desserts, Jewish, Popular Ethnic Dishes, Uncategorized.

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