BABKA DROZDZOWA FOR THE BREAD MACHINE
This is a recipe my mom developed for the bread machine, added here for safe keeping. I think this just makes the dough, so I cooking time includes dough cycle, rising and baking time.
Provided by CoCaShe
Categories Dessert
Time 3h10m
Yield 1 babka, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order specified by instruction manual.
Nutrition Facts : Calories 298.2, Fat 8.5, SaturatedFat 4.5, Cholesterol 84.5, Sodium 210, Carbohydrate 47, Fiber 1.6, Sugar 10.1, Protein 8.1
CHEESE BABKA MADE EASY IN THE BREAD MACHINE
I used my Recipe #163041 as a guide and made this babka simple by using the bread machine. If you want you can use farmers cheese or a mix of cream cheese and farmers cheese. You can mix any dried fruit you enjoy.
Provided by Rita1652
Categories Yeast Breads
Time 1h15m
Yield 1 babka, 10 serving(s)
Number Of Ingredients 20
Steps:
- Dough:.
- Add all wet ingredients to bread machine.
- Top with flour and place yeast, sugar and salt in separate corners.
- Or add the ingredients according to your bread machine.
- Set machine to large loaf, dough cycle and press start.
- At the beep add the zest, cinnamon, cardamom, raisins, and or cranberries.
- Cheese filling:.
- Mix cheese filling ingredients together.
- Prepare pan:.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs.
- When cycle has finished remove dough to a floured surface.
- Punch down dough and shape and roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan covering with plastic wrap and let rise 60 minutes or till risen to top of pan.
- Brush with eggwash and sprinkle with almonds.
- Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 582.5, Fat 24.8, SaturatedFat 13.5, Cholesterol 161.4, Sodium 436.1, Carbohydrate 79.5, Fiber 2.8, Sugar 26.3, Protein 12
BREADMAKER SPRING BABKA
My husband is Polish and grew up eating babka at Eastertime. His family did not make theirs so I didn't have a recipe. After trying several recipes, I decided to try to create one for my breadmaker. I find that the texture of dough is a lot smoother in the machine. This recipe came after much trial and error. My husband says that...
Provided by Laurie Lenartowicz
Categories Sweet Breads
Time 3h45m
Number Of Ingredients 13
Steps:
- 1. To the pan of the breadmaker, add the first 8 ingredients IN ORDER GIVEN. Make a little well in the flour and pour in the yeast as the last ingredient. Set the breadmaker to DOUGH CYCLE. Listen for the beep on the dough cycle to add in your raisins or currents. Check your breadmaker manual.
- 2. Grease a souffle dish with high sides. I use a 2 1/2 quart sized round souffle pan. Sprinkle the bottom of the greased pan with breadcrumbs. The dough should be finished in about 1 1/2 hours.
- 3. Form the finished dough into a ball and place into prepared pan. Cover with a damp towel and place into a warm place to rise. This takes about an hour to an hour and 1/2.
- 4. When the dough is doubled in size, brush the entire top with 1 egg yolk beaten with 1 TBSP of water. Place into preheated 350 degree oven in the oven. Bake for 35-45 minutes until nicely browned and the babka makes a hollow sound when thumped. Watch the babka during the last 15 minutes of baking for overbrowning. You can cover the top with foil if it seems to be browning too quickly.
- 5. Cool in pan on a wire rack for one hour. Gently loosen the edges of bread with a knife or spatula. Turn the bread out onto the rack and let cool completely. Store at room temp or refrigerator tightly wrapped.
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