Cinnamon Raisin Babka Filling Food

CINNAMON BUN BABKA

Steps:

• To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes.
• Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
• Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size.
• To prepare the filling: Combine the brown sugar and cinnamon in a mixing bowl. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine.
• Preheat the oven to 325 degrees F.
• Line a sheet pan with parchment paper and brush with melted margarine.
• Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted margarine and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel. Brush the top of the dough with more melted margarine. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
• To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm.

CINNAMON BABKA

Steps:

• To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast and 1 tsp sugar into the milk to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.
• While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.
• Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
• Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.
• Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity levels; best to add flour slowly and check texture as you go.You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.
• Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.
• Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I prefer to let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.
• To prepare the cinnamon filling: Combine all ingredients in a mixing bowl until smooth. Set aside.
• Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.
• Evenly spread the cinnamon filling over the dough, leaving an even 1 inch border around the edge.
• Starting with the long side, roll the dough into a tight log.
• Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
• Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick.
• Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!
• While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.
• Once the dough has risen, preheat oven to 350 degrees F.Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.
• Brush the babka with an egg wash made from 1 egg white and 1 tbsp of whole milk.
• Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.
• Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.
• Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it's still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!

POLISH BABKA WITH OPTIONAL CHEESE FILLING

Steps:

• Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
• Cream butter and sugar in a large mixing bowl.
• In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
• Add yeast and water, lemon rind, cinnamon and cardamom.
• Add flour alternately with milk and beat well to make a smooth batter.
• Add raisins and knead by hand until batter leaves the fingers.
• Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
• Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
• Optional:.
• Mix cheese filling ingredients together.
• Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or 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 and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.

BABKA

Steps:

• Mix the yeast, water, and sugar in a cup and let the mixture stand a minute or two, or until it comes to a bubble. Put all the other ingredients in a mixing bowl. Add the yeast mixture and combine. Transfer to your dough maker and knead 10 minutes, or knead by hand.
• Let the dough rise, covered, in a warm draft-free place for one hour.
• Preheat the oven to 350°F On a very lightly floured board or counter, roll out the dough into a thin, 20- by 8-inch rectangle. Brush the whole surface very lightly with oil. Sprinkle or spread the filling on the whole surface. Roll very tightly. Transfer to a greased loaf pan. Mix the topping ingredients, and sprinkle over the babka. (If not using the topping, simply brush with a mixture of egg and water.) Bake 35 to 40 minutes, until golden.

CHOCOLATE BABKA (JEWISH CHOCOLATE SWIRL BREAD)

Steps:

• Add yeast to lukewarm milk, stir, and let sit for a few minutes. Meanwhile, stir together the flour, sugar, salt, and cinnamon to a stand mixer. Make a well with your finger, add milk/yeast, vanilla extract, eggs, and egg yolk, briefly mixing the eggs.
• Turn on stand mixer with bread hook extension and slowly add room temp butter, piece-by-piece, until it has all become incorporated. Let the mixer knead for a few more minutes.
• On a floured surface, knead by hand a few times and fold into roughly a brick shape. Cover with plastic wrap and let rise for 1-2 hours at room temp and then 1-2 hours in the fridge.
• When dough is almost finished rising, make the chocolate filling by melting the butter in a glass bowl set over a pot of water on simmer. Add chocolate, piece-by-piece, and stirring constantly, until melting. Stir in powdered sugar and cocoa powder.
• Divide dough into two pieces. On the same floured surface, roll out dough using a rolling pin into a thin rectangle. Scoop half of the chocolate filling onto this and gently spread it over the dough, leaving about a ½ inch on all sides.
• On the long-side, gently roll dough into a swirl. Place on a baking sheet in the freezer for 6-8minutes (you can make the other loaf meanwhile).
• Remove dough swirl from the freezer and cut it in half, longitudinally. With the cut ends facing up, braid the two half swirls together. Line a loaf pan with parchment paper and coat with some oil. Place braid into this pan (if the braid is too long, just fold it inwards on both sides). Repeat for the other loaf.
• Let rest, covered with a dish towel, for 2-3 hours. After it has risen, preheat oven to 350 degrees and bake for 30-35 minutes. Meanwhile, bring the water with sugar to a boil and then take off the heat. When the bread is ready, spoon over the simple syrup you made onto the top of the bread. Let rest on a cooling rack for a bit but feel free to slice and eat it while still warm.

CINNAMON BABKA

Steps:

• Cream the butter and 1/2 cup sugar until smooth.
• In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
• Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
• Cover the dough and allow it to rise in a warm place until it doubles.
• Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
• For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.